Job Description
Kitchen Manager / Executive Chef
Full-Time | Leadership Role | Prince Edward County, Ontario
We're one of Prince Edward County's most energetic and well-loved hospitality destinations—a vibrant, high-volume restaurant and social house serving breakfast, brunch, lunch, dinner, nightlife events, and catering, all under one roof. Our philosophy is simple: blend elevated casual food with strong systems and genuine hospitality to create memorable guest experiences year-round. During our peak summer season, our volume rivals that of major-city restaurants.
We are seeking a hands-on Kitchen Manager / Executive Chef who is eager to lead from the line, run a kitchen as if it were their own, and cultivate a high-performing team.
The Role
This dual-function role combines the responsibilities of an Executive Chef (food, quality, creativity) and a Kitchen Manager (people, systems, cost control, profitability).
As a working leader, you will cook during service while directing the back-of-house (BOH) team and overseeing all kitchen operations. You will collaborate closely with the owner to shape Vic Social's culinary direction and operational strategy.
Ultimately, your success will be measured by your ability to deliver:
- Excellent food quality and consistency
- Smooth, efficient services
- A strong, positive team culture
- Healthy profit margins, with a sharp focus on labour and food costs
Key Responsibilities
Culinary Leadership
- Lead by example, cooking on the line during service.
- Uphold the highest standards of quality, presentation, and execution.
- Standardized recipes, yields, and prep systems for consistency.
- Maintain impeccable food safety and sanitation standards.
Team Leadership & Culture
- Recruit, hire, train, and mentor all kitchen staff.
- Foster a positive, accountable, and professional kitchen environment.
- Manage scheduling using PUSH software.
- Coach team members on performance and develop future leaders.
- Communicate with a calm, respectful, and solutions-focused approach.
Operations & Systems
- Manage all ordering and supplier relationships.
- Oversee inventory control using WISK and related tools.
- Establish pars, prep lists, and efficient production flows.
- Supervise equipment maintenance to ensure operational readiness.
- Implement strategies to reduce waste and increase efficiency.
Financial Ownership
- Take full responsibility for the kitchen's Profit & Loss (P&L).
- Effectively control food and labour costs to meet targets.
- Track margins, yields, and purchasing decisions to optimise spending.
- Utilise data to drive profitability without compromising quality.
Collaboration & Growth
- Work closely with front-of-house (FOH) leadership to enhance service flow and guest experience.
- Support food marketing initiatives and menu launches.
- Participate in weekly management strategy meetings.
- Act as Duty Manager (overseeing FOH and BOH) when required.
- Contribute to the design and expansion of Vic Social’s catering and events program.
Experience
- 3–5+ years of kitchen leadership experience (e.g., Kitchen Manager, Executive Chef).
- Proven track record of successfully managing food and labour cost targets.
- Experience in a high-volume restaurant is preferred.
- Proficiency with inventory/ordering software (WISK or similar) is an asset.
- Catering and event experience is a plus.
Compensation & Benefits
We offer a transparent and competitive compensation package that reflects the significant responsibility of this leadership role.
- Base Salary: $70,000–$80,000 annually
- Tip Participation
- Performance Bonus: KPI-based bonus tied to food cost, labour cost, and overall restaurant profitability.
- Two weeks of paid vacation.
- Creative input and influence on our culinary direction.
- Leadership autonomy and opportunities for professional growth.
- A direct and meaningful impact on the business's success.
- A supportive and engaged ownership team.
- Enjoy a lifestyle-friendly location in beautiful Prince Edward County.
- Potential for relocation assistance.