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Kitchen Manager Jobs in Vaughan, ON (NOW HIRING)

Impact Kitchen

Guest Experience Manager

Toronto, ON · On-site

CA$50K/yr

MAKE YOUR IMPACT Impact Kitchen is on a mission to empower our community to eat healthy ... GUEST EXPERIENCE MANAGER As a Guest Experience Manager (GEM) at Impact Kitchen you set the ...

Poulet Rouge

Kitchen Team Member

Markham, ON · On-site

CA$18.50/hr

Join the Heart of the Kitchen at Poulet Rouge! At Poulet Rouge, the kitchen is where fresh, high-quality food comes to life. As a Kitchen Team Member, you play a key role in maintaining product ...

Poulet Rouge

Kitchen Team Member

Toronto, ON · On-site

CA$18.50/hr

Join the Heart of the Kitchen at Poulet Rouge! At Poulet Rouge, the kitchen is where fresh, high-quality food comes to life. As a Kitchen Team Member, you play a key role in maintaining product ...

Sojourn House

Weekend Kitchen Assistant

Toronto, ON · On-site

Why this Role matters As a Kitchen Assistant, you will help enhance the dignity and quality of life of our shelter clients by assisting the Cook with the preparation of the daily menu and food ...

Sojourn House

Weekend Kitchen Assistant

Toronto, ON · On-site

Why this Role matters As a Kitchen Assistant, you will help enhance the dignity and quality of life of our shelter clients by assisting the Cook with the preparation of the daily menu and food ...

Aiden

Chef - International Cuisine

Mississauga, ON · On-site

CA$60K - CA$70K/yr

... Kitchen Manager. * Respond professionally to guest dietary requirements, allergies, and special requests. * Support the training and development of junior culinary team members when required.

Impact Kitchen

Culinary Experience Team Lead

Toronto, ON · On-site

CA$20.50/hr

Ideal candidates are efficient, flexible, possess superior time management skills, are team players, and thrive in a fast-paced environment. As an Impact Kitchen Culinary Experience Team Lead you are ...

Steam Whistle

Kitchen Porter (Toronto)

Toronto, ON · On-site

$19/hr

... kitchen Maintaining cleanliness and organization of kitchen Collect all dishes, cutlery, and ... The opportunity to work for one of Canada's Best Managed Companies Paid training and development ...

DBNC Group

Kitchen Team Lead

Mississauga, ON · On-site

CA$22 - CA$25/hr

Lead and support kitchen staff during shifts * Train new employees on recipes, kitchen procedures ... Communicate shortages or operational issues to management promptly * Assist with receiving and ...

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All JobsKitchen JobsKitchen Manager JobsKitchen Manager Jobs in Vaughan, ON

Kitchen Manager information

See Vaughan, ON salary details

$20.3K

$43.7K

$67.2K

How much do kitchen manager jobs pay per year?

As of Sep 9, 2026, the average yearly pay for kitchen manager in Vaughan, ON is $43,682.00, according to ZipRecruiter salary data. Most workers in this role earn between $34,061.00 and $50,618.00 per year, depending on experience, location, and employer.

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 are the most commonly searched types of Kitchen jobs in Vaughan, ON?

The most popular types of Kitchen jobs in Vaughan, ON are:

What job categories do people searching Kitchen Manager jobs in Vaughan, ON look for?

The top searched job categories for Kitchen Manager jobs in Vaughan, ON are:

What cities near Vaughan, ON are hiring for Kitchen Manager jobs?

Cities near Vaughan, ON with the most Kitchen Manager job openings:

Kitchen Manager jobs near you
Infographic showing various Kitchen Manager job openings in Vaughan, ON as of August 2026, with employment types broken down into 80% Full Time, 18% Part Time, and 2% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $43,682 per year, or $21 per hour.

Assistant Culinary Manager

Toronto, ON

Ruth's Chris Steak House
Food Services and Drinking Places • 1 - 5K employees
Learn more about Ruth's Chris Steak Houseexternal

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 22 days ago

Key responsibilities

  • Perform restaurant food preparation, including raw prep, cooked prep, and butchering, and work the cooks' line as scheduled.

  • Conduct walk-throughs prior to opening, perform inventory, place and receive orders, and ensure quality and proper preparation of food items.

  • Supervise line cooks, conduct line checks, expedite orders, monitor food quality, and provide feedback to staff to promote high standards.

Ruth's Chris Steak House rating

6.8

Company rating: 6.8 out of 10

Based on 39 frontline employees who took The Breakroom Quiz

15th of 89 rated restaurants

Job description

This posting is not for an immediate vacancy. We are accepting applications for future opportunities.


Are you ready for the best job you've ever had?


Ruth's Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture. Take this opportunity to join the best of the best and advance your hospitality career by joining a company committed to helping you grow along with us, and great benefits like:


  • Health, Dental and vision insurance
  • Management Incentive Performance Plan
  • 401 (k) retirement plan with company match
  • Generous paid time off
  • Training and leadership development program
  • Dining discounts


ESSENTIAL TASKS AND RESPONSIBILITIES:

  • Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooks' line (as the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef.
  • Conduct thorough walk-through of operation prior to opening each day.
  • Perform weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies.
  • Supervise line cooks to determine what needs to be prepared prior to start of
  • Conduct line check prior to service to ensure quality product and preparations.
  • Expedite orders at the window; monitor timing, temperature and food quality.
  • Track product usage and prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day's business.
  • Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day.
  • Provide back up at each station as necessary.
  • Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results.
  • Supervise the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef.
  • Assist the Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant.
  • Review sales and assist the Chef in achieving food, labor and other operating expense budgets.
  • Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant's kitchen labor budget, as directed by the Chef
  • Inspect equipment and identify maintenance issues.


EDUCATION AND WORK EXPERIENCE:

  • Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant
  • Formal culinary training and education is a plus
  • Formal business education is a plus
  • Proficient and cross-trained in all kitchen job stations, positions and cooking skills
  • Servsafe Food Certification and or equivalent

Disclaimer: Background checks, including employment history and criminal record checks, are part of the recruitment process. By applying, you consent to these checks as required by applicable laws.

What Ruth's Chris Steak House employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

Ruth's Chris Steak House logo

About Ruth's Chris Steak House

Sourced by ZipRecruiter

Our steaks are cooked using a patented broiling method developed by our founder. They’re seasoned to perfection, and then served sizzling on 500-degree plates. Our chefs, cooks, and kitchen staff are among the best in the world. They’re trained to deliver steaks exactly the way Ruth wanted. We’ve combined the finest spirits, service, and steaks with a relaxed, friendly environment to create the best bar experience.

Industry

Food services and drinking places and restaurants

Company size

1,001 - 5,000 Employees

Headquarters location

Winter Park, FL, US

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