Kitchen Manager - (Highwayman Pub)
$44,886–$67,330 year
On-siteAbbotsford, British Columbia, Canada
Job Summary
Oversee daily food service operations at the Highwayman Pub, ensuring quality, quantity, and presentation meet standards while maintaining strict adherence to food safety regulations and sanitation protocols. Directly manage 8-15 kitchen team members through recruiting, training, scheduling, and performance coaching to maximize productivity and minimize food wastage. Plan menus, develop recipes, calculate costs, and conduct monthly inventory counts to keep food and labor budgets within established limits. Handle guest complaints, resolve operational problems, and ensure full compliance with liquor licensing and local government rules. Work weekends, evenings, and holidays as needed, with occasional travel to other locations.
Required Qualifications
- Minimum 2 years' experience as a Kitchen and/or Restaurant Assistant Manager
- Must have all valid certificates needed to operate a commercial kitchen including but not limited to Food Safe (Level 2 preferred)
- Must be able to deal with reasonable work-related stress resulting from the need to manage within legislative, budgetary and time constraints on a regular basis
- Must be able to deal with problem solving situations and make judgment decisions
- Must be able to deal with issues arising from guest complaints (internal and external) in a timely manner using problem solving and de-escalation techniques
- Must be able to work weekends, evenings and holidays when the Pub is busiest
- Must be able to travel and work at other locations as business needs arise
Desired Qualifications
- Inter-Provincial trade qualification (Journeyman / Red Seal) and/or diploma/certificate from a recognized culinary school
- Advanced understanding of professional cooking, kitchen skills, sanitation and safety in food handling procedures
- Ability to construct menu costing, and accurately estimate labor and food costs
- Ability to define problems, to collect data, to establish facts, and draw valid conclusions
- Ability to read and interpret documents such as menus, production schedules, financial, and other reports, and procedure manuals
- Ability to write routine reports and correspondence
- Computer literate in systems related to the restaurant industry as well as Microsoft office (Excel, Word, Outlook, etc.)
- Ability to inspire and engage a team with proven leadership techniques
- Ability to take direction, offer direction and to work in a team environment
- Must have superior organization, leadership, and communication skills
- Ability to delegate and supervise a variety of team members to consistently produce results
- Thorough knowledge of purchasing and maintaining a proper inventory
- First Aid
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