Chef Manager

Hello Nori Inc.; Vancouver; On-site; CAD 70,000 - 95,000; Full time

Job summary

Hello Nori Inc. Vancouver is seeking a hands-on Chef Manager to lead our commissary kitchen and support growing catering.

You’ll manage daily production, inventory, costs, quality, and team performance in a fast-paced, sushi-forward concept. Join a dynamic, inclusive culture as we expand across Canada, with opportunities for skill development and career growth while delivering exceptional hand-roll experiences to our guests.

Qualifications

• Minimum 1 year of kitchen management or leadership experience.
• Strong knowledge of both hot kitchen and sushi preparation.
• Highly organized and able to manage multiple priorities and production deadlines.
• Strong leadership, communication, and problem-solving skills.
• Hands-on manager who can lead a team while staying involved in day-to-day production.
• Experience with inventory, food costing, labour management, and kitchen operations.
• Proactive and accountable with ownership of the commissary and catering operations.
• Must be legally able to work in Canada.

Responsibilities

• Lead the day-to-day operation of the commissary kitchen and manage daily prep and production for restaurant and catering needs.
• Oversee hot kitchen and sushi preparation with consistent recipes, yields, portioning, quality, and presentation.
• Create and develop menus for catering and commissary production.
• Coordinate catering production, packing, timing, and execution across multiple orders.
• Manage inventory, ordering, receiving, stock levels, food costs, waste, and product control.
• Create BOH schedules, manage labour, and hire/train kitchen staff.
• Maintain food safety, sanitation, temperature logs and health standards.
• Identify operational issues and implement practical solutions and process improvements.
• Collaborate with Culinary, Operations, Procurement, and Catering teams.

Skills

Kitchen management

Leadership

Communication

Problem solving

Multi-tasking

Hands-on management

Job description

Hello Nori is a dynamic fast fine-dining Japanese establishment with a bold mission: to define the hand roll bar experience. Our journey began in February 2021, and since then, Hello Nori has swiftly emerged as Vancouver’s most beloved culinary gems. Fueled by the remarkable strides we’ve made on our journey, we have committed to introducing multiple new Hello Nori locations across Canada, spreading our unique concept even further. As we embark on this exciting expansion, we are actively seeking to expand our team with dedicated and exceptional individuals like yourself, who share our passion for excellence.

Join us at Hello Nori and be a part of a culinary revolution that is shaping Canada’s dining scene.

About the Role

We are looking for a hands‑on, highly organized Chef Manager to take ownership of our commissary kitchen and support our growing catering program. This role is responsible for managing daily production, people, inventory, food costs, quality, and catering execution; not just managing the cooking!

Key Responsibilities

• Lead the day-to-day operation of the commissary kitchen and manage daily prep and production for restaurant and catering needs.
• Oversee both hot kitchen and sushi preparation, ensuring consistent recipes, yields, portioning, quality, and presentation.
• Create and develop menus for catering and commissary production.
• Coordinate catering production, packing, timing, and execution while managing multiple orders and deadlines.
• Manage inventory, ordering, receiving, stock levels, food costs, waste, and product control.
• Create BOH schedules, manage labour, and lead the hiring, training, and development of kitchen team members.
• Maintain food safety, sanitation, temperature logs, and health standards.
• Identify operational issues and take ownership of practical solutions and process improvements.
• Work closely with Culinary, Operations, Procurement, and Catering teams.

What We're Looking For

• Minimum 1 year of kitchen management or leadership experience.
• Strong knowledge of both hot kitchen and sushi preparation.
• Highly organized and able to manage multiple priorities and production deadlines.
• Strong leadership, communication, and problem‑solving skills.
• A hands‑on manager who can lead a team while remaining involved in day‑to‑day production.
• Experience with inventory, food costing, labour management, and kitchen operations.
• A proactive, accountable person who takes ownership of the commissary and catering operation.
• Must be legally able to work in Canada

Vision: Our vision is to create a community that our employees can truly take pride in, grow their careers, and find fulfillment in their work.

Culture: We foster an inclusive, diverse, and inspiring culture where every individual is valued for their unique thoughts and ideas.

Personal Development: Excellence is at the core of our values, and we are dedicated to the success of each team member by providing ample opportunities for skill development, continuous learning, and career advancement.

Dynamic Industry: Our field is always changing, making every day full of exciting possibilities. We work together to conquer obstacles and surpass barriers.