Kitchen Team Lead/Supervisor/Shift Manager
Job in
Niagara Falls, St Catharines, Ontario, Canada
Listing for:
Bourbon & Baker
Full Time
position
Listed on 2026-03-12
Job specializations:
-
Restaurant/Food Service
Restaurant Manager, Catering
Salary/Wage Range or Industry Benchmark: 18 - 23 CAD Hourly
CAD
18.00
23.00
HOUR
Job Description & How to Apply Below
Position: Kitchen Team Lead / Supervisor / Shift Manager
Location: Niagara FallsWork Schedule: 38-40 hours per week. General schedule expected to be consistent; scheduling flexibility is necessary at times.
Summary of Role: The Tallgrass Tap House Kitchen Lead oversees and ensures quality in all aspects of day-to-day kitchen operations. This role is responsible for the performance of the culinary team. Leadership, communication, and positivity are critical in this position.
What’s in it For You:
Compensation range of $18 - $23 per hourHealth and dental insurance offered with company sharePaid Time OffHoliday pay for company observed holidaysShort Term Disability Insurance, company sponsoredLife Insurance, company sponsored50% discount at all company locationsEligible for Employee Shift MealsEligible for Employee Referral Bonus ProgramMentor-guided career & personal development opportunity, via our 1-1 programPotential access to industry certificationsFood and beverage training from industry expertsCompany sponsored gatherings and eventsWhat We Need From You:
2+ years of previous high-volume restaurant kitchen experience preferred1+ years of leadership within a team environment preferred. Ability to engage in meaningful conversations with subordinates and provide both 1-1 and team level communication and accountability.Previous experience with scheduling a team of 6+ members preferred.Previous experience placing weekly food orders with various vendors in a high-volume independent restaurant.Ability and willingness to move quickly, efficiently, and safely through the kitchenStrong work ethic to execute demanding physical and mental work under pressurePositive attitude that remains consistent under pressureA passion for creating memorable experiences of hospitality through culinary excellenceStrong verbal and written communication skillsKey Responsibilities:
Additional to below, complete duties dictated by business need or directed by GM & Culinary DirectorTeam Leadership-
Set a positive tone and lead the team in being successful each dayEnsure the quality performance of all restaurant team membersTake ownership of all kitchen/ production related matters including (NOT limited to) proper product rotation and labelingTrain, supervise and coach the practice of food safety standardsExecute training and coaching methods/ matters set forth by Executive Chef and General Manager to include discipline, reward, and planningTake the lead on any problems occurring on your shifts and report them to proper department head while engaging in necessary follow up activities.Identify and develop talent within the team for individual and team improvementBe an active member of One Egg Group’s all-restaurant leadership teamBe an active part of moving forward the Best Gig and Employee Engagement initiatives, positively impacting the One Egg Group company cultureOperations-
Support execution of daily operations- ensure consistency, accuracy, quality, proper prioritizationEnsure restaurant is opened and/or closed properly each scheduled shiftEnsure kitchen cleanliness meets Health Department and Company standardsEnsure equipment is running properly (holding proper temps, etc) and staff is trained on and using equipment properlyKnow, execute, and be able to train all aspects of kitchen operations and stationsMaintain food cost goal established in the annual budget as calculated on monthly profit & loss statement through proper plating, portioning, and Special pricingAssist in monthly physical inventory of all food related itemsMaintain all assigned administrative responsibilities as directedCreate and post the weekly schedule for all restaurant team membersCommunication-
Establish/ reinforce positive communication between kitchen and service teamCommunicate professionally & efficiently with guests and colleaguesCheck with other leaders prior to leaving each dayBe an active participant in your weekly 1-1’s with General ManagerPhysical Demands:
Be on your feet & standing in one place for extended periods of time up to 10 hoursLift, carry and move items up to 60 lbsReach & lift above the head; squat, bend, and twist your body as neededFunction in a work environment that is hot, loud, in tight spaces with colleagues, contains wet and slippery surfacesWork near and interact with extremely hot cooking equipment including but not limited to the grill, gas burners, fryers, ovens, toasters, etc
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