Are you passionate about cooking and looking to be part of a dynamic team? Join us at Townhall Maple Ridge as an Evening Kitchen Manager/Night Coach!
As an Evening Kitchen Manager/Night Coach, you’ll lead evening kitchen operations, working closely with our Sous Chef and Head Chef to ensure smooth service. With the autonomy to make key decisions, you’ll drive guest satisfaction, food quality, and profitability while maintaining a clean, efficient kitchen. You’ll also play a key role in staffing, training, and developing our culinary team. Ready to lead and make an impact? We’d love to have you!

REQUIREMENTS

• MUST have at least 2-3 years’ of culinary experience, working in a professional kitchen
• MUST be available to work evening shifts throughout the week
• Food Safe Level 1
• Proficient working knowledge of Word and Excel, knowledge of Optimum considered an asset
• MUST possess strong communication, time management, organizational skills and bill management skills
• Proven leadership experience with the ability to lead and manage a team
• Occupational First Aid Level 1 preferred, but not required
  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

RESPONSIBILITIES OF AN EVENING KITCHEN MANAGER/NIGHT COACH INCLUDE:

• Oversee evening kitchen operations, ensuring all staff complete routines, checklists, and log-out reports.
• Support the Head Chef in recruiting, onboarding, and training kitchen staff, fostering continuous development.
• Assist with monthly environment audits, ensuring compliance with health and safety standards across all kitchen areas.
• Help manage food costs by reviewing portion control, minimizing waste, and conducting weekly inventory checks.
• Monitor Quality Service Assessments (QSAs), providing follow-up training and implementing improvements.
• Aid in managing kitchen staff schedules, overtime, and labor targets to meet business goals.
• Maintain exceptional food quality and presentation, adhering to organizational recipes and standards.