Job Description:
The Back-of-House (BOH) Manager in Toronto is responsible for overseeing all non-customer-facing kitchen and operational activities in a restaurant, hotel, or food service establishment. This includes managing kitchen staff, ensuring timely food preparation, maintaining equipment, and upholding safety and sanitation standards. The BOH Manager works closely with the Executive Chef and Front-of-House management to ensure seamless coordination between culinary production and service.
Key duties include supervising cooks, dishwashers, and prep teams; managing inventory and supply orders; coordinating staff schedules; and enforcing compliance with food safety regulations. The BOH Manager is also tasked with reducing food waste, ensuring kitchen cleanliness, and helping troubleshoot equipment or workflow issues. A strong leader, this manager plays a vital role in ensuring efficiency, consistency, and quality behind the scenes.
Job Requirement:
Education: Diploma or degree in Culinary Arts, Hospitality Management, or related field preferred.
Experience: 3–5 years of back-of-house supervisory experience in a commercial kitchen or hospitality setting.
Skills:
Strong knowledge of food safety (HACCP) and kitchen operations
Staff training, delegation, and leadership abilities
Inventory control and order management skills
Excellent organizational and time-management capabilities
Equipment troubleshooting and basic maintenance knowledge
Language: English proficiency required; additional languages are an asset.
Other Requirements:
Availability to work weekends, evenings, and holidays
Ability to stand for long periods and lift heavy kitchen items
Detail-oriented with a strong focus on cleanliness and efficiency
Familiarity with POS and kitchen management software
