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Kitchen Manager Jobs in Castlegar, BC (NOW HIRING)

Baldface

Lodge Garde Manger Chef

Nelson, BC · On-site

CA$260/day

The Garde Manger Chef in charge of the guest lunches at Baldface Lodge has an elite crew to take ... Whew, it's a big deal, but by working together, the Baldface kitchen team gets it done!

Baldface

Lodge Chef

Nelson, BC

CA$375/day

The Chefs manage their team with skill and the food with style, still finding time to get out the back door for a hike to the ridge or a grind on the rail located right outside that kitchen door.

Baldface

Lodge Baker

Nelson, BC

CA$270/day

Baldface Lodge is looking for a Lodge Baker to join our kitchen team. This is a great opportunity ... Ensure the Garde Manger Chef has an adequate supply of bread for lunches. * Prepare simple and ...

Crescent Hotels

Breakfast Cook

Rossland, BC · On-site

CA$21 - CA$23/hr

Description We are looking for our next great team member to join us on our Kitchen Team . We are ... Discounts with our Crescent managed properties in North America for you & your family members

Baldface

Lodge Sous Chef

Nelson, BC · On-site

CA$270/day

Baldface Chefs are skilled gastronomic artists who are well-acquainted with the demands of the kitchen. Over the course of a 7-day shift, they adeptly serve beautifully presented meals to over 50 ...

Crescent Hotels

Chef De Partie - Pastry

Rossland, BC

CA$24.50 - CA$26.50/hr

Discounts at Crescent Hotels & Resorts managed properties across North America * Discounts at ... Communicate clearly with the kitchen team both verbally and in writing. * Take physical inventory ...

A&W Canada

Restaurant Manager

Nelson, BC · On-site

Managing the staff to help maintain and achieve restaurant targets and standards * Monitoring and controlling labour costs and food costs * Working as a team with co-workers to achieve service times

A&W Canada

Assistant Manager

Castlegar, BC · On-site

$22 - $28/hr

Previous experience in a management type role an asset. Full-time (40 hours/week) availability preferred. Be part of a mature, fun leadership team and excel your career with A&W! A&W takes pride in ...

A&W Canada

Assistant Manager

Castlegar, BC · On-site

CA$22 - CA$28/hr

Previous experience in a management type role an asset. Full-time (40 hours/week) availability preferred. Be part of a mature, fun leadership team and excel your career with A&W! A&W takes pride in ...

A&W Canada

Assistant Manager

Nelson, BC · On-site

Managing the staff to help maintain and achieve restaurant targets and standards * Monitoring and controlling labour costs and food costs * Working as a team with co-workers to achieve service times

A&W Canada

Assistant Manager

Trail, BC · On-site

CA$19.90 - CA$21.50/hr

Managing the staff to help maintain and achieve restaurant targets and standards * Monitoring and controlling labour costs and food costs * Working as a team with co-workers to achieve service times

A&W Canada

Assistant Manager

Trail, BC

$19.90 - $21.50/hr

Managing the staff to help maintain and achieve restaurant targets and standards * Monitoring and controlling labour costs and food costs * Working as a team with co-workers to achieve service times

Baldface

Lodge Spa Practitioner / Bodyworker

Nelson, BC · On-site

CA$75/hr

... Manager. * Compile accurate receipts for treatments at the end of each day. * Pitch in with shared morning duties alongside the housekeeping and kitchen teams (approximately 2-4 hours per day)

Baldface

Lodge Housekeeper

Nelson, BC · On-site

CA$240/day

Manage laundry tasks, including washing, drying, and folding. Maintain a tidy and well-organized ... Monitor and replenish food items as required, promptly informing kitchen staff of any shortages.

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Kitchen Manager information

What does a kitchen manager do?

A Kitchen Manager oversees the daily operations of a restaurant kitchen, ensuring food is prepared safely, efficiently, and to the establishment’s standards. They manage kitchen staff, coordinate food orders, maintain inventory, and uphold health and safety regulations. Kitchen Managers also handle scheduling, training, and may assist in menu planning and budgeting. Their role is crucial in maintaining a smooth workflow and high-quality food service.

What does a kitchen manager do?

A kitchen manager oversees the food prep and service in the kitchen of a restaurant or food service area. As a kitchen manager, your responsibilities may include hiring and training new employees, managing food inventory, ordering goods and supplies, budgeting, and menu development. Other duties include answering customers’ questions and concerns, maintaining vendor relationships, and ensuring that food prepared by the kitchen staff is of excellent quality. You also may manage schedules and handle administrative duties, such as filling out reports for the manager, along with monitoring food safety compliance.

What are the key skills and qualifications needed to thrive as a kitchen manager, and why are they important?

To thrive as a Kitchen Manager, you need a solid background in culinary techniques, food safety, inventory management, and team leadership, often supported by experience or a relevant culinary degree. Familiarity with kitchen management software, HACCP certifications, and point-of-sale (POS) systems is typically required. Strong communication, time management, and problem-solving skills help you motivate staff and maintain efficiency under pressure. These skills and qualities ensure smooth kitchen operations, consistent food quality, and compliance with health regulations.

What are some common challenges kitchen managers face when leading a team, and how can they effectively address them?

Kitchen Managers often encounter challenges such as maintaining consistent food quality, managing diverse personalities within the kitchen staff, and handling high-pressure situations during peak service times. Effective communication, clear delegation of tasks, and setting clear expectations are key strategies to address these issues. Additionally, fostering a collaborative team environment and providing ongoing training can help reduce turnover and create a more efficient kitchen operation.

What is the difference between Kitchen Manager vs Line Cook?

AspectKitchen ManagerLine Cook
CredentialsFood safety certifications, management experienceBasic culinary training, on-the-job experience
Work EnvironmentSupervisory role overseeing entire kitchen operationsFocused on preparing specific dishes on the line
Employer & Industry UsageRestaurants, hotels, catering servicesRestaurants, cafes, fast food outlets
Common Search & ComparisonOften compared for leadership and management dutiesCompared for culinary skills and execution

The main difference between a Kitchen Manager and a Line Cook is that the Kitchen Manager oversees the entire kitchen operation, including staff management, inventory, and safety, while the Line Cook focuses on preparing specific dishes during service. Kitchen Managers require management experience and certifications, whereas Line Cooks primarily need culinary skills and experience. Both roles are essential in restaurant settings but serve different functions within the kitchen hierarchy.

How much do kitchen managers earn?

Kitchen managers typically earn an average salary ranging from $40,000 to $70,000 per year, depending on experience, location, and the size of the establishment. They often oversee staff, manage inventory, and ensure food quality, requiring strong leadership and organizational skills.
More about Kitchen Manager jobs

What cities near Castlegar, BC are hiring for Kitchen Manager jobs?

Cities near Castlegar, BC with the most Kitchen Manager job openings:

Kitchen Manager jobs near you
Infographic showing various Kitchen Manager job openings in Castlegar, BC as of August 2026, with employment types broken down into 83% Full Time, 14% Part Time, 2% Temporary, and 1% Contract. Highlights an 78% Physical, 2% Hybrid, and 20% Remote job distribution.

Sous Chef - Permanent Full-Time

Crescent Hotels & Resorts Canada

Rossland, BC • On-site

CA$70K - CA$75K/yr

Full-time

Posted 2 days ago

New

Job description

We are looking for our next great team member to join us on our Culinary Team. We are committed to providing you with:

  • Highly competitive wages - A Salary ranging between $70,000 to $75,000 (depending on experience)
  • An exceptional benefit plan for eligible associates & your family members (for eligible associates)
  • RRSP matching program (for eligible associates)
  • Flexible scheduling to allow you to focus on what is important to you
  • Discounts with our Crescent managed properties in North America for you & your family members
  • Discounts with Marriott properties globally, for you & your family members.

    Here is what you will be doing each day:

    As a Sous Chef, you will use your advanced culinary expertise, menu planning, kitchen management, strong leadership, and communication skills, along with your ability to manage budgets, inventory, and supplier relationships. You will rely on your problem-solving skills to maintain high-quality standards and ensure a safe and efficient kitchen environment.

    Who We’re Looking For:

    Does this sound like you?

    • You have an ardent passion for the culinary arts and an unwavering belief in delivering an exceptional guest experience.
    • You embrace challenges with enthusiasm and possess a keen eye for detail.
    • Your exceptional organizational and time management skills enable you to thrive in a demanding environment.
    • You seek flexibility in your work schedule, including a variety of shifts (days, evenings, and weekends) that complement your personal commitments.

    ESSENTIAL JOB FUNCTIONS:

      • Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
      • Under the guidance of the Executive Chef, interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
      • Establish the day's priorities and assign production and preparation tasks for staff to execute.
      • Review daily menu specials and offer feedback to the Culinary Team.
      • Review banquet event orders and make note of any changes.
      • Communicate both verbally and in writing to provide clear directions to team members.
      • Take physical inventory of specified food items for daily inventory.
      • Ensure all supplies are received, stored, and secured correctly.
      • Meet with Front of House Leadership to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health, safety, and sanitation follow-up.
      • Ensure that associates report to work as scheduled and document any late or absent team members.
      • Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet business demands.
      • Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
      • Ensure that all team members prepare menu items following recipes and yield guidelines, according to department standards.
      • Monitor the performance of the team and ensure all procedures are completed to department standards; rectify deficiencies with respective personnel.
      • Observe guest reactions and confer with the service team to ensure guest satisfaction.
      • Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
      • Assist the Executive Chef with the development of new menu items, testing, and writing recipes.
      • Assist the Sales and Catering Team with developing special menus for functions; meet with clients as requested.
      • Review sales and food costs daily; resolve any discrepancies with the Finance Department.
      • Ensure that excess items are utilized efficiently.
      • Oversee and direct the training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing team members. Reevaluate positions in the kitchen and make changes wherever necessary.
      • Interview and hire new personnel according to hotel policies and standards.
      • Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports in the absence of the Executive Chef.
      • Attend meetings, BEO, and other operational meetings as required.
      • Ensure team members are compliant with health and safety guidelines, including the handling of special dietary and allergy requirements as needed.

      At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve.  That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion.  By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.   Join us at the Josie!