Job Description

If you want to be part of a team that chops, snaps, fries, drizzles, sears, zests, boils, roasts, and bakes every day for a living, you are looking in the right place. This is a job that is all about passion and purpose. Our kitchen team makes the food people can not wait to share with friends and family. You will be working closely with the head chef to ensure the kitchen runs smoothly, the food standards are met and are always high-quality, and last but not least you are able to provide an exceptional dining experience for our customers – from our famous favourites to guest request, you make it all happen in our commercial kitchen.

If you are a genuine and vibrant team player that prides yourself on your ability to learn new skills, work efficiently and effectively, and can ‘keep your cool’ during the busiest times than you may have a future with Original Joe’s!

Company Operating Name: Albertson Enterprises Inc. o/a Original Joe’s Restaurant & Bar –
Pandosy
Start Date: As Soon as Possible
Business Address – Location of Work: 2728 Pandosy Street, Kelowna, British Columbia, V1Y 1V7

Terms of Employment:
• Permanent Position – Full-time
• Weekends, mornings, daytime hours, evenings, and nights

How to Apply – Contact Information:
Email – [email protected] or fax: 647-723-0432
Please make sure to include the Job Reference# when applying.
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KITCHEN MANAGERS – When applying please use Job Reference# OJPKM02

Position Title: Kitchen Manager
Available Positions: Two (2)

Terms of Employment:
• Permanent position – Full-time,
• Morning, day, evening, nights, and weekends – Shift Work,
• Wage: $25 – $29/hour for 35 – 40 hours per week.

Responsibilities / Main Duties:
• Champion all brand standards, policies, procedures, and best practices in kitchen operations
• Recruit and retain “A” players for all kitchen positions in the restaurant with the assistance of the management team
• Create and/or maintain a positive culture of learning, recognition, doing things right and guest satisfaction
• Conduct and/or monitor thorough opening, changeover, revenue and closing walkthroughs during shifts readiness, adherence to spec, operational standards, food safety and the security of food inventory
• Instill safety, cleanliness, hygiene, and sanitation awareness best practices in the kitchen
• Ensure the training, certification and adherence to all food safety standards and regulations for all kitchen team members
• Conducts kitchen orientations and committed to the training paths for team development in all kitchen positions
• Provide guidance, coaching, and training to the kitchen team resulting in team depth and the development of candidates for future AKM and KM positions
• Assume responsibility for staffing, scheduling, labour, and all Human Resources management including the evaluations and wage recommendations for the kitchen team
• Participate in weekly manager meetings providing feedback on team members for performance reviews, coaching, training, disciplinary actions, terminations and all the appropriate accompanying documentation
• Assume responsibility for the accuracy of all financial information and reporting (food inventory, kitchen tips, kitchen labour)
• Assume complete responsibility for food cost – conduct accurate inventory counts, proper ordering and receiving, calculating costs, managing waste, developing corrective actions plans with reporting schedules and timelines
• Assume complete responsibility for Kitchen labour costs – develop weekly labour forecasts, prepare schedules accurately to ensure guest satisfaction, profitability, and team morale on a weekly basis
• Coordinate and oversee the execution of effective cleaning schedules and repair and preventative maintenance programs for the entire facility and the equipment within it
• Establish operational priorities, facilitate implementation, and delegate responsibilities to Assistant Managers and Supervisors when and where appropriate with effective follow-up
• Participate actively in the daily operations of the kitchen, with appropriate balance in revenue periods and days of the week – be directly involved in food production
• Complete additional duties as assigned by the General Manager and/or Regional Kitchen Manager
• Always ensure that all responsibilities listed on the Back of House Key Accountabilities Poster, and personally performed or delegated to qualified and trained personnel

Skill / Experience Requirements:
• 1 – 2 Years Culinary experience with a minimum of One (1) year in Kitchen Management (Preferred), or a combination of relevant education and experience are required.
• Completion of secondary school is required.
• Completion of a community college program in food service administration, hotel and restaurant management or related discipline would be an asset.
• Strong leadership skills, with the ability to adapt to new situations.
• An intense sense of employee morale and engagement, and you must be able to work on any issue that arises.
• An understand of an inventory control system.
• Strong with online and prep cooking.
• The capability to oversee a large staff and manage all situations, accordingly, keeping our core values and ideologies in mind.
• A good attitude and the ability to work with a dynamic management team, with a powerful desire to help grow the business.

Work Environment:
• Team Environment
• Standing for long periods of time
• Heavy lifting – up to 50lbs
• Use of potentially dangerous kitchen equipment and training is required
• Use of chemicals on a daily basis.
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SOUS CHEFS – When applying please use Job Reference# OJPSC3

Position Title: Sous Chefs
Available Position: Three (3)

Terms of Employment:
• Permanent position – Full-time,
• Morning, day, evening, nights, and weekends,
• Wage: $20 – $22/hour for 35-40 hours per week.

Job Descriptions / Main Duties:
• Assists on Line checks,
• Must know all Cooking Stations and Prep Stations,
• Assists with purchasing and stocking,
• Meal prep as per the items on menu,
• Performs line checks and station checks for products quantities and qualities,
• Monitor’s bill times and assists peak workloads on all stations,
• Closing checklist and cleaning of the line,
• Identifies staff in need of training/promotion,
• Must abide by all kitchen rules, schedules, and health and safety regulations.

Skill / Experience Requirements:
• Education – Completion of High School,
• Work experience – 3 years to less than 5 years of experience or a combination of experience and relevant education,
• Work Site Environment – Fast pace and high pressure.

Required languages: English

Education level: Please see description

Required skills: Please see description

Closest intersection: Pandosy Street & West Avenue