Assistant Restaurant Operator (Sous / Kitchen Manager)

Push Operations; Area D (Elaho/Garibaldi); On-site; CAD 55,000 - 65,000; Full time

Benefits offered by this job

Extended health benefits

Dental benefits

Vision benefits

Employee and Family Assistance Program

Incentive program eligibility

Maternity/Parental leave top-up

Job summary

Tacofino is seeking a hands-on Restaurant Operator's right hand to lead back-of-house operations with a focus on quality, systems, and people development. You will stabilize busy lines, coach in the moment, and manage costs and inventory while supporting front-of-house leadership as needed.

You will oversee BOH execution, train staff, manage staffing and scheduling, and act as the person in charge when the Operator is away, ensuring service and guest experience remain strong.

Qualifications

• Hands-on kitchen leadership experience in fast-paced, high-volume environments.
• Strong knowledge of kitchen systems, food safety, inventory, and food cost control.
• Experience coaching BOH teams and training staff.

Responsibilities

• Lead day-to-day BOH execution, ensure consistency in food quality and presentation.
• Oversee prep, line stations, and opening/closing routines during peak periods.
• Coach and develop BOH staff, onboard and train new hires, manage staffing and scheduling.
• Maintain records, sanitation, allergen and safety compliance, and reporting expectations.
• Act as designated person in charge when Operator is off-site, overseeing BOH and FOH operations.
• Monitor costs, labor, productivity, and drive improvements with the Operator.

Skills

Culinary leadership

Food safety

Inventory management

Team training

Kitchen systems

Front-of-house support

Education

FOODSAFE Level 1

Serving It Right

Job description

• $55,000- $65,000 annual salary, based on relevant experience
• Extended health, dental, and vision benefits, subject to plan eligibility
• Employee and Family Assistance Program.
• Eligibility for Tacofino's discretionary incentive and maternity/parental leave top-up programs.
• A positive workplace culture, opportunities for continued growth, and a team that believes leadership should be both accountable and human

The Opportunity

This is a culinary leadership role with whole-restaurant impact. As the Restaurant Operator's direct right hand, you will spend approximately 80% of your time leading and strengthening back-of-house operations and 20% supporting front-of-house leadership. When the Operator is away, you will step in as the person in charge, keeping the team aligned, service moving, and the guest experience on track.

You are a hands-on kitchen leader who cares equally about great food, strong systems, and people development. You are comfortable stabilizing a busy line, coaching in the moment, managing costs and inventory, and moving confidently to the floor when the restaurant needs you.

You will lead

Culinary operations and execution

• Lead day-to-day BOH execution and maintain consistent food quality, recipes, builds, portioning, presentation, and speed of service.
• Work alongside the team on prep and line stations during peak periods, short-staffed shifts, and operational transitions.
• Maintain effective prep plans, pars, station readiness, opening and closing routines, cleaning schedules, and kitchen organization.
• Ensure food-safety, sanitation, allergen, workplace-safety, and company requirements are understood and consistently followed.

People leadership and development

• Coach, mentor, and develop BOH team members and supervisors through clear expectations, timely feedback, and hands-on support.
• Lead BOH onboarding and training, including prep efficiency, recipe and product execution, equipment use, cleaning, and safe work practices.
• Partner with the Operator on staffing, scheduling, performance conversations, recognition, and succession planning.
• Help create an inclusive, respectful, accountable, and psychologically safe workplace where people can do their best work.

Business and administrative performance

• Manage ordering, receiving, inventory counts, product rotation, waste controls, and invoice processes.
• Monitor food cost, labour deployment, productivity, and other operational results; identify trends and take practical action with the Operator.
• Support labour-optimized scheduling and payroll administration while balancing business needs, team wellbeing, and applicable requirements.
• Maintain accurate records and follow company systems, policies, standard operating procedures, and reporting expectations.

Restaurant leadership and continuity

• Act as the designated person in charge when the Operator is off-site, overseeing both BOH and FOH operations and making sound, timely decisions.
• Support the FOH team during service, maintain awareness of the guest experience, and address concerns with care and good judgment.
• Lead shift communication, deployment, breaks, operational handoffs, and incident escalation across the restaurant.
• Build strong working relationships across BOH and FOH and help create one connected team.

Equipment and facility readiness

• Maintain awareness of kitchen equipment and facility conditions, complete routine checks, and address issues before they disrupt service or create safety concerns.
• Troubleshoot using approved procedures and promptly elevate repairs through approved internal contacts, technicians, or contractors.
• Support preventative maintenance, responsible equipment use, and follow-up to minimize downtime and unnecessary wear.
• Other duties as needed.

What you bring

• At least 2 years of culinary leadership experience in a fast-paced, high-volume professional kitchen; restaurant management experience is an asset.
• Strong working knowledge of kitchen systems, food safety, inventory, ordering, food cost, labour planning, and team training.
• The confidence and judgment to lead the full restaurant when the Operator is away.
• Experience supporting front-of-house operations and guest recovery is a strong asset.
• A collaborative, calm, and hands-on leadership style, with clear communication and strong follow-through.
• Current FOODSAFE Level 1 and Serving It Right certification, or willingness to obtain them
• Availability to work a flexible schedule, including evenings, weekends, and holidays, based on business needs.

About us: Tacofino began as a food truck behind a surf shop in Tofino, British Columbia. We balanced surfing with creating world-inspired food using the best possible ingredients and serving it with love. We have kept that spirit alive while growing into a unique restaurant group across the Lower Mainland and Vancouver Island.

Our vision is to continue building a profitable restaurant group that our team, guests, and communities are proud and excited to be part of.

Our values:

• Creative quality food - We create original, quality offerings with unique flavours
• Community - We partner with our communities to support impactful, positive change
• Inspired hospitality - We want to provide memorable experiences that cannot be found anywhere else
• Our Team - We achieve our goals by embracing people for their individuality and supporting their personal and professional growth
• Environment - We strive to make positive, sustainable decisions whenever possible

At Tacofino, we believe our people are what makes us great. If you are a positive person with a strong work ethic that is looking to come to join a fun and safe workplace culture, then we invite you to apply for this role by submitting a resume.

We believe in creating an inclusive environment and welcome all qualified applicants to apply.