Job opportunity
Restaurant Kitchen Manager
Red Robin
$61,000–$75,000 total annual earnings (base salary + tip pool share) + bonus opportunities
Multi-Location Opportunity | Path to Senior Leadership
Ready to lead a high-volume kitchen, build a strong team, and take ownership of performance?
Red Robin is hiring Kitchen Managers across multiple Lower Mainland locations.
This role is ideal for experienced Kitchen Managers or strong Sous Chefs ready to step into full kitchen leadership.
You’ll lead day-to-day Heart of House operations, develop your team, and drive food quality, execution, and cost control in a fast-paced environment.
$61,000–$75,000 total annual earnings (base salary + tip pool share)
Tip pool share averaging $6,000–$10,000 annually
Performance bonus and profit sharing opportunities
100% paid health, dental, and vision benefits
8-week leadership training program
Meal benefits and team member discounts
Career growth as Red Robin expands across Western Canada
What You’ll Own
Lead, hire, and develop a high-performing kitchen team
Build and maintain a strong, accountable kitchen culture
Train and mentor cooks, prep team members, and future leaders
Food Quality & Execution
Ensure all menu items meet Red Robin standards
Maintain consistency across all stations and shifts
Conduct line checks and uphold presentation standards
Operations
Oversee food production, prep, and service execution
Manage inventory, ordering, and kitchen organization
Ensure efficient kitchen flow during high-volume service
Manage food cost, waste, and labour efficiency
Support scheduling and forecasting
Drive performance through disciplined execution
Safety & Compliance
Maintain food safety and sanitation standards
Ensure compliance with all health regulations
Oversee equipment maintenance and kitchen safety
What We’re Looking For
Experience as a Kitchen Manager, Sous Chef, or senior kitchen leader
Background in a high-volume, full-service restaurant
Strong understanding of food cost, labour, and kitchen operations
Proven ability to lead teams and maintain standards
Hands-on leadership style and ability to lead from the line
Flexibility to work days, evenings, weekends, and holidays
FoodSafe Level 1 required (Level 2 is an asset)
This role is a path to senior kitchen leadership positions as we expand across Western Canada.
We are actively developing internal leaders for future locations.
Full-time
Locations: Multiple Red Robin restaurants across the Lower Mainland, BC
The Bottom Line
This is a great fit if you want:
Ownership of a high-volume kitchen
Strong total earnings with upside
The opportunity to build and lead your own team
If you’re not comfortable leading a team and managing performance in a fast-paced kitchen, this likely isn’t the right role.
Each franchisee is independently owned and operated and is solely responsible for all employment decisions regarding its employees. In addition, all job postings for franchised restaurants are the sole responsibility of the franchisee operating that franchised restaurant, and each franchisee is solely responsible for the application process associated with their job postings.
What It Takes to Succeed in This Role
We’re looking for a strong kitchen leader who can run a high-performing operation, develop a reliable team, and deliver consistent food quality in a fast-paced environment.
What You Bring
Kitchen Leadership Experience
Experience as a Kitchen Manager, Sous Chef, or senior kitchen leader in a high-volume, full-service restaurant.
People Leadership
Proven ability to train, coach, and develop kitchen teams, while building a culture of accountability, consistency, and teamwork.
Food Quality & Execution
Strong understanding of food standards, consistency, and execution across all stations. You take pride in delivering high-quality food every shift.
Operational Control
Experience managing prep, ordering, inventory, and kitchen organization. You know how to keep a kitchen running efficiently.
Cost & Performance Awareness
Understanding of food cost, waste control, and labour efficiency. You make decisions that support both quality and profitability.
Food Safety & Compliance
Solid knowledge of food safety, sanitation, and health regulations. You maintain a clean, safe, and compliant kitchen at all times.
Hands-On Leadership
You lead from the line, support your team during service, and stay engaged in daily operations.
Consistency Under Pressure
You perform well in high-volume environments and maintain standards during busy service periods.
Requirements
FoodSafe Level 1 required (Level 2 is an asset)
Availability to work days, evenings, weekends, and holidays
Nice to Have
Experience in a high-volume, casual or full-service restaurant
A track record of improving food quality, kitchen performance, or team development
Experience with inventory systems and kitchen scheduling tools
The Bottom Line
This role is for someone who can lead a kitchen, develop a team, and consistently deliver strong execution.
If you’re ready to take ownership of a high-volume kitchen and continue growing your leadership career, this is a strong opportunity.
#J-18808-Ljbffr
Apply on source site Multi-Location Opportunity | Path to Senior Leadership
Ready to lead a high-volume kitchen, build a strong team, and take ownership of performance?
Red Robin is hiring Kitchen Managers across multiple Lower Mainland locations.
This role is ideal for experienced Kitchen Managers or strong Sous Chefs ready to step into full kitchen leadership.
You’ll lead day-to-day Heart of House operations, develop your team, and drive food quality, execution, and cost control in a fast-paced environment.
$61,000–$75,000 total annual earnings (base salary + tip pool share)
Tip pool share averaging $6,000–$10,000 annually
Performance bonus and profit sharing opportunities
100% paid health, dental, and vision benefits
8-week leadership training program
Meal benefits and team member discounts
Career growth as Red Robin expands across Western Canada
What You’ll Own
Lead, hire, and develop a high-performing kitchen team
Build and maintain a strong, accountable kitchen culture
Train and mentor cooks, prep team members, and future leaders
Food Quality & Execution
Ensure all menu items meet Red Robin standards
Maintain consistency across all stations and shifts
Conduct line checks and uphold presentation standards
Operations
Oversee food production, prep, and service execution
Manage inventory, ordering, and kitchen organization
Ensure efficient kitchen flow during high-volume service
Manage food cost, waste, and labour efficiency
Support scheduling and forecasting
Drive performance through disciplined execution
Safety & Compliance
Maintain food safety and sanitation standards
Ensure compliance with all health regulations
Oversee equipment maintenance and kitchen safety
What We’re Looking For
Experience as a Kitchen Manager, Sous Chef, or senior kitchen leader
Background in a high-volume, full-service restaurant
Strong understanding of food cost, labour, and kitchen operations
Proven ability to lead teams and maintain standards
Hands-on leadership style and ability to lead from the line
Flexibility to work days, evenings, weekends, and holidays
FoodSafe Level 1 required (Level 2 is an asset)
This role is a path to senior kitchen leadership positions as we expand across Western Canada.
We are actively developing internal leaders for future locations.
Full-time
Locations: Multiple Red Robin restaurants across the Lower Mainland, BC
The Bottom Line
This is a great fit if you want:
Ownership of a high-volume kitchen
Strong total earnings with upside
The opportunity to build and lead your own team
If you’re not comfortable leading a team and managing performance in a fast-paced kitchen, this likely isn’t the right role.
Each franchisee is independently owned and operated and is solely responsible for all employment decisions regarding its employees. In addition, all job postings for franchised restaurants are the sole responsibility of the franchisee operating that franchised restaurant, and each franchisee is solely responsible for the application process associated with their job postings.
What It Takes to Succeed in This Role
We’re looking for a strong kitchen leader who can run a high-performing operation, develop a reliable team, and deliver consistent food quality in a fast-paced environment.
What You Bring
Kitchen Leadership Experience
Experience as a Kitchen Manager, Sous Chef, or senior kitchen leader in a high-volume, full-service restaurant.
People Leadership
Proven ability to train, coach, and develop kitchen teams, while building a culture of accountability, consistency, and teamwork.
Food Quality & Execution
Strong understanding of food standards, consistency, and execution across all stations. You take pride in delivering high-quality food every shift.
Operational Control
Experience managing prep, ordering, inventory, and kitchen organization. You know how to keep a kitchen running efficiently.
Cost & Performance Awareness
Understanding of food cost, waste control, and labour efficiency. You make decisions that support both quality and profitability.
Food Safety & Compliance
Solid knowledge of food safety, sanitation, and health regulations. You maintain a clean, safe, and compliant kitchen at all times.
Hands-On Leadership
You lead from the line, support your team during service, and stay engaged in daily operations.
Consistency Under Pressure
You perform well in high-volume environments and maintain standards during busy service periods.
Requirements
FoodSafe Level 1 required (Level 2 is an asset)
Availability to work days, evenings, weekends, and holidays
Nice to Have
Experience in a high-volume, casual or full-service restaurant
A track record of improving food quality, kitchen performance, or team development
Experience with inventory systems and kitchen scheduling tools
The Bottom Line
This role is for someone who can lead a kitchen, develop a team, and consistently deliver strong execution.
If you’re ready to take ownership of a high-volume kitchen and continue growing your leadership career, this is a strong opportunity.
#J-18808-Ljbffr