Evening Kitchen Manager (Night Coach)

Joseph Richard Group; Vancouver; On-site; CAD 50,000 - 65,000; Full time

Job summary

A leading company is seeking an experienced Evening Kitchen Manager to oversee kitchen operations at a popular Brewpub in Vancouver. The role involves managing staff, ensuring food quality, and controlling costs while providing excellent guest satisfaction. Ideal candidates will have significant kitchen experience and strong communication skills.

Qualifications

• Minimum of 3 years' progressive experience in a professional kitchen.

Responsibilities

• Ensuring all kitchen positions execute nightly routines and complete checklists.
• Assisting with kitchen recruitment and training.
• Maintaining high-level food quality and presentation.

Skills

Communication

Detail-oriented

Education

Food Safe Level 1

Occupational First Aid Level 1

Tools

Microsoft Outlook

Microsoft Word

Microsoft Excel

SharePoint

Job description

We are currently seeking an experienced Evening Kitchen Manager to join us at Stanley Park Brewing Restaurant & Brewpub in Vancouver!

Located at the Beach Avenue entrance of Stanley Park, our Brewpub & Restaurant is nestled amongst the pitch & putt, lawn bowling and tennis courts, and just steps away from some of the best recreational trails and viewpoints in Vancouver.

Internally, we refer to this role as Night Coach! The Night Coach is responsible for all kitchen operations at their specific location in support of the Sous Chef (SC) and Head Chef (HC). They have the autonomy to make decisions that will positively impact the business in areas of guest satisfaction and food quality and are responsible for ensuring the profitability and cleanliness of the kitchen in alignment with the HC. Further, the SC is responsible for assisting the HC in staffing, training, and development of all kitchen positions.

Responsibilities of this role include:

1. Ensuring all kitchen positions execute nightly routines and complete checklists and log out reports.
2. Assisting the HC with all areas of kitchen recruitment and training, including onboarding and continued training and development.
3. Assisting the HC with conducting monthly environment audits as per JRG and local health protection standards, including cooking line, prep areas, storage areas, prep halls, loading docks, exterior compounds, coolers, and freezers.
4. Assisting the HC with controlling food costs by reviewing portion control, minimizing waste, and conducting weekly food inventory counts and investigating variances.
5. Tracking QSA's and providing follow-up training and improvements.
6. Assisting the HC with managing kitchen staff schedules, overtime, and labour targets.
7. Maintaining high-level food quality and presentation in accordance with organization's standard recipes and specifications.

Supervisory Responsibilities:

• Supervising a team of 5 or more

Requirements:

• Minimum of 3 years' progressive experience in a professional kitchen
• Food Safe Level 1
• Occupational First Aid Level 1 considered an asset
• Proficient working knowledge of Microsoft Outlook, Word, Excel, and SharePoint
• Knowledge of Optimum considered an asset
• Detail-oriented
• Strong communication skills, both verbal and written

Joseph Richard Group is a collection of unique hospitality ventures owned by André Joseph Bourque and Ryan Richard Moreno. With first-class offerings, an acclaimed culinary team, and a genuinely kind-hearted service team, our mission is to make this your moment!