Evening Kitchen Manager (Night Coach)

at  Stanley Park Brewing Restaurant and Brewpub

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 is 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.

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!
  To learn more about this location, please visit: https://www.stanleyparkbrewing.com/, or stop by and ask for Scott

RESPONSIBILITIES OF THIS ROLE INCLUDE:

• Ensuring all kitchen positions execute nightly routines and complete checklists and log out reports.
• Assisting the HC with all areas of kitchen recruitment and training, including onboarding and continued training and development.
• 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.
• Assisting the HC with controlling food costs by reviewing portion control, minimizing waste and conducting weekly food inventory counts and variances are investigated.
• Tracking QSA’s and provide follow up training and improvements.
• Assisting the HC with managing kitchen staff schedule, overtime and labour targets.
• Maintain high level food quality and presentation in accordance with organization’s standard recipes and specifications.