Restaurant Menu & Kitchen Operations Consultant

Restaurant Kitchen Operations Consultant LuLu’s Callander Bar & Grill | Callander, Ontario Position Type: Independent Contract / Short-Term Consulting Engagement Compensation: Negotiable based on experience and proposed scope of work Position Overview LuLu’s Callander Bar & Grill is seeking an experienced Restaurant Kitchen Operations Consultant to evaluate, improve, and modernize our kitchen operations. We are looking for a knowledgeable hospitality professional who can provide practical, hands-on recommendations to improve food safety, operational efficiency, menu development, food costs, and overall kitchen performance. The ideal candidate will have extensive experience in restaurant kitchen management, food service operations, menu costing, and staff training, with a strong understanding of Ontario public health requirements. Our goal is to establish efficient, sustainable systems that improve consistency, reduce waste, support our staff, maintain high food safety standards, and strengthen the restaurant's long-term profitability. Key Responsibilities 1. Food Safety & Public Health Compliance Evaluate current food handling, preparation, storage, sanitation, and cleaning procedures. Review kitchen operations against applicable Ontario food premises regulations and local public health requirements. Identify potential food safety risks and recommend corrective measures. Develop or improve food safety procedures, cleaning schedules, temperature logs, food labelling, and storage systems. Review allergen management and cross-contamination prevention practices. Recommend practical systems for maintaining ongoing compliance and preparing for public health inspections. 2. Kitchen Workflow & Operational Efficiency Assess existing kitchen layout, equipment placement, preparation methods, and service workflow. Identify bottlenecks, inefficiencies, and opportunities to improve communication between kitchen and front-of-house staff. Recommend systems to improve food preparation times, ticket management, and service consistency. Evaluate preparation schedules, station organization, and staff responsibilities. Develop practical opening, closing, preparation, and cleaning checklists. Recommend improvements that reduce unnecessary labour, food waste, and operational costs without compromising quality. 3. Menu Evaluation & Development Review the existing menu for efficiency, profitability, consistency, and customer appeal. Evaluate menu size, ingredient overlap, preparation complexity, and kitchen capacity. Recommend additions, modifications, or removal of menu items where appropriate. Develop standardized recipes, portion sizes, and plating guidelines. Calculate food costs and recommend appropriate menu pricing. Identify opportunities to improve ingredient utilization and reduce inventory requirements. Assist in developing a menu that balances customer favourites with operational efficiency and profitability. 4. Rotating Specials & Seasonal Offerings Develop a practical system for planning and introducing rotating daily, weekly, or seasonal specials. Recommend specials that utilize existing ingredients and equipment while minimizing additional preparation requirements. Establish pricing and portion standards for specials. Create a repeatable process for evaluating the popularity and profitability of specials. Provide guidance on promoting specials and coordinating their execution between kitchen and front-of-house staff. 5. Inventory, Purchasing & Cost Control Evaluate current food ordering, receiving, storage, and inventory management practices. Identify opportunities to reduce spoilage, over-ordering, and unnecessary food costs. Review supplier pricing, purchasing practices, and ingredient utilization. Recommend inventory tracking, stock rotation, and ordering procedures. Develop methods for monitoring food costs, portion control, and waste. Identify opportunities to improve profitability while maintaining food quality. 6. Sta…

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