About this role
Lead the Kitchen at One of North Kildonan?s Favourite Restaurants
Rae?s Bistro is looking for an experienced, organized, and driven *Kitchen Manager* to lead our back-of-house operation.
Since opening in 2018, Rae?s has built a reputation for homemade comfort food, fresh ingredients, generous portions, and creative rotating features. Our menu ranges from hand-breaded chicken and burgers to sourdough pizzas, seafood, steaks, pastas, and inventive chalkboard features. We operate in a busy, high-volume environment where consistency, preparation, teamwork, and strong leadership matter every day.
This is a hands-on leadership position for someone who can run an excellent service while also managing the administrative and financial responsibilities of a professional kitchen. We need a leader who understands that a successful kitchen is built on great food, strong systems, disciplined cost control, and a team that is properly trained and supported.
What You?ll Be Responsible ForKitchen Leadership and Operations
* Lead, motivate, and hold the BOH team accountable to Rae?s standards * Oversee daily kitchen operations in a busy, high-volume environment * Maintain consistent food quality, presentation, portioning, and ticket times * Work actively on the line and provide calm, decisive leadership during peak services * Coordinate prep levels, station readiness, and daily production * Build a kitchen culture based on professionalism, urgency, communication, and teamwork * Train, coach, and develop cooks, prep staff, dishwashers, and kitchen leaders * Assist with hiring, onboarding, performance management, and staff retention * Create and manage BOH schedules according to forecasted sales and labour targets * Work collaboratively with the General Manager and FOH leadership team * Maintain exceptional standards for cleanliness, organization, food safety, and workplace safety
Inventory, Ordering and Cost Control
* Manage all food ordering, receiving, storage, and inventory procedures * Maintain accurate inventory counts and ensure they are completed on schedule * Use *MarginEdge inventory software*, or a comparable restaurant inventory-management system, to manage invoices, inventory, recipes, purchasing, and food-cost reporting * Monitor food costs, usage, waste, yields, and inventory variances * Investigate cost discrepancies and implement practical corrective action * Maintain accurate recipe costing, portion controls, and product specifications * Review vendor pricing and make responsible purchasing decisions * Build and maintain strong relationships with suppliers * Establish appropriate par levels while minimizing shortages, spoilage, and over-ordering * Track waste and hold the team accountable for proper product handling * Work toward established food-cost and labour-cost targets
Administrative Responsibilities
* Complete invoices, inventory reports, ordering records, schedules, and other required documentation accurately and on time * Review sales, labour, purchasing, and food-cost information to support operational decisions * Maintain organized records for food safety, cleaning, temperature checks, maintenance, and staff training * Communicate equipment, staffing, supply, and maintenance needs proactively * Participate in management meetings and contribute to operational planning * Support menu rollouts, seasonal changes, chalkboard features, and recipe implementation
What We?re Looking For
* Minimum *3 years of professional kitchen leadership experience*, preferably as a Kitchen Manager, Sous Chef, Chef, or senior BOH leader * Experience working in a busy, full-service, high-volume restaurant * Strong administrative, organizational, and time-management abilities * Demonstrated experience with ordering, receiving, inventory counts, recipe costing, food-cost management, scheduling, and labour control * Proficiency with *MarginEdge is strongly preferred* * Experience with a comparable restaurant inventory or cost-managemen