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Dolly's Kitchen Manager
Jobs
#703389
Full Time
Job Description
Full job description
Dolly’s, the Toronto’s newest country bar, brings big country energy, live music, and late night dancing to the Esplanade. Opening Summer of 2026, we are searching for a Kitchen Manager to oversee all back-of-house operations, combining culinary leadership with administrative tasks to ensure high-quality, consistent food service in a high-volume, casual environment. You will be responsible for staffing, food safety, inventory control, and cost management to maintain profitability.
This role requires attention to detail, teamwork, and a consistent commitment to service excellence. You will strive to perfect the art of gathering as an ambassador of Dolly’s.
Our core values of being hospitality-driven, empathic, hard-working and a team player, guide our decisions and foster a culture of excellence, innovation, and collaboration.
Key Responsibilities
1. Operational Leadership
Daily Management: Lead kitchen operations during busy service hours, ensuring fast and efficient service.
Quality Control: Monitor food preparation, plating, and quality to adhere to brand standards and recipes.
Menu Development: Collaborate with management to develop new, popular menu items
Equipment Maintenance: Ensure all kitchen equipment is clean and functioning, coordinating repairs when necessary.
2. Staff Management & Development
Hiring & Training: Recruit, interview, hire, and train new kitchen staff (cooks, prep cooks, dishwashers).
Scheduling: Create weekly schedules for back-of-house staff to ensure proper coverage, especially on weekends.
Coaching: Provide ongoing training and performance feedback to maintain high culinary standards and foster teamwork.
3. Inventory & Cost Control
Inventory Tracking: Count and monitor inventory levels of food and kitchen supplies to prevent shortages or overstocking.
Ordering: Order supplies from vendors and manage deliveries to maintain optimal stock levels.
Budgeting: Manage food and labour costs to meet budget targets, reducing waste to maximize profitability.
4. Safety & Sanitation
Compliance: Enforce strict adherence to food safety, sanitation, and health department regulations.
Cleanliness: Maintain a high standard of cleanliness in all kitchen areas, including walk-ins and freezers.
Key Skills and Qualifications
Experience: Proven experience in a high-volume, casual dining, tavern, or bar setting (3+ years preferred).
Leadership: Strong team management and coaching skills.
Culinary Knowledge: Excellent cooking techniques and understanding of food preparation.
Organizational Skills: Ability to work under pressure and multitask.
Certifications: Food safety certification is required.
Work Environment
Fast-paced, often high-volume, and sometimes high-stress, particularly during nights and weekends.
Requires standing for long periods and lifting (often up to 50 lbs).
Job Type: Full-time
Pay: $70,000.00-$82,000.00 per year
Benefits:
Dental care
Extended health care
Experience:
Similar: 3 years (required)
Work Location: In person
Dolly’s, the Toronto’s newest country bar, brings big country energy, live music, and late night dancing to the Esplanade. Opening Summer of 2026, we are searching for a Kitchen Manager to oversee all back-of-house operations, combining culinary leadership with administrative tasks to ensure high-quality, consistent food service in a high-volume, casual environment. You will be responsible for staffing, food safety, inventory control, and cost management to maintain profitability.
This role requires attention to detail, teamwork, and a consistent commitment to service excellence. You will strive to perfect the art of gathering as an ambassador of Dolly’s.
Our core values of being hospitality-driven, empathic, hard-working and a team player, guide our decisions and foster a culture of excellence, innovation, and collaboration.
Key Responsibilities
1. Operational Leadership
Daily Management: Lead kitchen operations during busy service hours, ensuring fast and efficient service.
Quality Control: Monitor food preparation, plating, and quality to adhere to brand standards and recipes.
Menu Development: Collaborate with management to develop new, popular menu items
Equipment Maintenance: Ensure all kitchen equipment is clean and functioning, coordinating repairs when necessary.
2. Staff Management & Development
Hiring & Training: Recruit, interview, hire, and train new kitchen staff (cooks, prep cooks, dishwashers).
Scheduling: Create weekly schedules for back-of-house staff to ensure proper coverage, especially on weekends.
Coaching: Provide ongoing training and performance feedback to maintain high culinary standards and foster teamwork.
3. Inventory & Cost Control
Inventory Tracking: Count and monitor inventory levels of food and kitchen supplies to prevent shortages or overstocking.
Ordering: Order supplies from vendors and manage deliveries to maintain optimal stock levels.
Budgeting: Manage food and labour costs to meet budget targets, reducing waste to maximize profitability.
4. Safety & Sanitation
Compliance: Enforce strict adherence to food safety, sanitation, and health department regulations.
Cleanliness: Maintain a high standard of cleanliness in all kitchen areas, including walk-ins and freezers.
Key Skills and Qualifications
Experience: Proven experience in a high-volume, casual dining, tavern, or bar setting (3+ years preferred).
Leadership: Strong team management and coaching skills.
Culinary Knowledge: Excellent cooking techniques and understanding of food preparation.
Organizational Skills: Ability to work under pressure and multitask.
Certifications: Food safety certification is required.
Work Environment
Fast-paced, often high-volume, and sometimes high-stress, particularly during nights and weekends.
Requires standing for long periods and lifting (often up to 50 lbs).
Job Type: Full-time
Pay: $70,000.00-$82,000.00 per year
Benefits:
Dental care
Extended health care
Experience:
Similar: 3 years (required)
Work Location: In person
