Job Summary
277 Restaurant is seeking a Kitchen Manager / Inventory Controller to support smooth kitchen operations while upholding quality, consistency, and efficiency. This role focuses on inventory control, operational oversight, team coordination, and administrative management, working closely with the Executive Chef and Management to support the restaurant’s culinary vision and business goals.

Key Responsibilities

Kitchen Operations & Quality Control

• Oversee daily kitchen operations to ensure efficient workflow during prep and service

• Support consistency in portioning, presentation, and execution of menu items

• Coordinate communication between kitchen sections to ensure smooth service

Inventory & Cost Control

• Manage all kitchen inventory, including food, beverages, and supplies

• Conduct regular stock counts and reconcile variances

• Monitor usage to minimize waste, spoilage, and over-ordering

• Coordinate ordering, receiving, and proper storage of stock (FIFO)

• Maintain accurate inventory records, reports, and data entry

Staff Coordination & Leadership

• Assist with scheduling, supervision, and performance oversight of kitchen staff

• Support training, discipline, and teamwork within the kitchen

• Promote a professional, organized, and high-performance kitchen environment

Health, Safety & Compliance

• Ensure compliance with food safety, sanitation, and hygiene standards

• Oversee cleanliness, labeling, storage, and temperature control

• Address quality issues, shortages, or discrepancies promptly

Administrative & Operational Support

• Prepare inventory, cost, and operational reports

• Support budgeting, forecasting, and supplier coordination

• Work closely with Management and the Executive Chef on operational planning

Requirements

• 2–5 years’ experience in kitchen management, inventory control, or hospitality operations

• Strong knowledge of inventory systems, stock taking, and cost control

• Experience with data entry and maintaining accurate records

• High level of organization and attention to detail

• Ability to work in a fast-paced, high-standard environment

• Good communication and teamwork skills

• Basic computer skills (Excel or inventory management software an asset)

Education & Experience

• High school diploma or equivalent

• Certification in hospitality, food & beverage management, or inventory control is an asset