BridgeDeck - Head Chef
Position: Full Time Manager
Hours: Varies with business needs, includes evenings and weekends
Salary: $55,000 per year
Tips: Expected to be $10,000 - $15,000 based on past performance. Tips vary depending on the day of the week, weather, service level provided, and other factors.
Other: Free meal and beer each shift. Health benefits including vision and dental after 3 months of continuous employment.
Located just over the Second Narrows Bridge in scenic North Vancouver, Bridge Brewing has been rapidly expanding since opening its doors 10 years ago. We are proudly a 99% waste free brewery and are continually looking for opportunities to reduce, re-use, and recycle.
Lonsdale BridgeDeck is our second location offering the same great beers with an extended food menu offering elevated pub favourites! At Bridge we are flexible, dynamic, and highly responsive to customer needs.
Most of your time will be spent providing exceptional customer service by creating outstanding food items with fresh, local ingredients. The restaurant is a comfortable 40 seats inside and 28 outside. The kitchen at the busiest times has three staff working.
Please check out our menu and hours at the link below:
https://www.bridgebrewing.com/lonsdale-bridgedeck

REQUIRED SKILLS:

• Exceptional customer service skills.
• Excellent culinary and time management skills.
• Must be energetic, outgoing, and wanting to put a smile on our guest’s faces!
• Detail oriented and able to work in a fast-pace environment.
• A “can do” attitude and be capable of solving problems on the fly.
• Minimum 2 years in a culinary role with experience at the Sous level or higher.
  If this position sounds right for you, please apply directly to this posting or you are welcome to drop your resume off in person at the restaurant.
  Job Types: Full-time, Permanent
  Pay: $55,000.00-$75,000.00 per year

Additional pay:

• Tips

Benefits:

• Dental care
• Extended health care
• Flexible schedule
• Life insurance
• Paid time off
• Store discount
• Vision care

Schedule:

• Holidays
• Overtime
• Weekends as needed

Experience:

• cooking: 2 years (required)

Work Location: In perso

• Hiring, training, and coaching kitchen staff.
• Conduct weekly inventory counts and food costs analysis.
• Develop new features and regular menu items in coordination with the Sous Chef.
• Ensuring adherence to company policies and procedures.
• Ensure opening, closing, and cleaning duties are completed.
• Ensuring all items leaving the kitchen are up to standard.