Assistant Restaurant Operator

Assistant Restaurant Operator (Sous / Kitchen Manager)

• Full-Time
• $60,000 - $65,000/year + Gratuities

Job Description

What we offer:

• $60,000- $65,000 annual salary, based on relevant experience
• Extended health, dental, and vision benefits, subject to plan eligibility
• Employee and Family Assistance Program.
• Eligibility for Tacofino's discretionary incentive and maternity/parental leave top-up programs.
• A positive workplace culture, opportunities for continued growth, and a team that believes leadership should be both accountable and human

The Opportunity

This is a culinary leadership role with whole-restaurant impact. As the Restaurant Operator's direct right hand, you will spend approximately 80% of your time leading and strengthening back-of-house operations and 20% supporting front-of-house leadership. When the Operator is away, you will step in as the person in charge, keeping the team aligned, service moving, and the guest experience on track.

You are a hands-on kitchen leader who cares equally about great food, strong systems, and people development. You are comfortable stabilizing a busy line, coaching in the moment, managing costs and inventory, and moving confidently to the floor when the restaurant needs you.

You will lead

Culinary operations and execution

• Lead day-to-day BOH execution and maintain consistent food quality, recipes, builds, portioning, presentation, and speed of service.
• Work alongside the team on prep and line stations during peak periods, short-staffed shifts, and operational transitions.
• Maintain effective prep plans, pars, station readiness, opening and closing routines, cleaning schedules, and kitchen organization.
• Ensure food-safety, sanitation, allergen, workplace-safety, and company requirements are understood and consistently followed.

People leadership and development

• Coach, mentor, and develop BOH team members and supervisors through clear expectations, timely feedback, and hands-on support.
• Lead BOH onboarding and training, including prep efficiency, recipe and product execution, equipment use, cleaning, and safe work practices.
• Partner with the Operator on staffing, scheduling, performance conversations, recognition, and succession planning.
• Help create an inclusive, respectful, accountable, and psychologically safe workplace where people can do their best work.

Business and administrative performance

• Manage ordering, receiving, inventory counts, product rotation, waste controls, and invoice processes.
• Monitor food cost, labour deployment, productivity, and other operational results; identify trends and take practical action with the Operator.
• Support labour-optimized scheduling and payroll administration while balancing business needs, team wellbeing, and applicable requirements.
• Maintain accurate records and follow company systems, policies, standard operating procedures, and reporting expectations.

Restaurant leadership and continuity

• Act as the designated person in charge when the Operator is off-site, overseeing both BOH and FOH operations and making sound, timely decisions.
• Support the FOH team during service, maintain awareness of the guest experience, and address concerns with care and good judgment.
• Lead shift communication, deployment, breaks, operational handoffs, and incident escalation across the restaurant.
• Build strong working relationships across BOH and FOH and help create one connected team.

Equipment and facility readiness

• Maintain awareness of kitchen equipment and facility conditions, complete routine checks, and address issues before they disrupt service or create safety concerns.
• Troubleshoot using approved procedures and promptly escape repairs through approved internal contacts, technicians, or contractors.
• Support preventative maintenance, responsible equipment use, and follow-up to minimize downtime and unnecessary wear.
• Other duties as needed.

What you bring

• At least 2 years of culinary leadership experience in a fast-paced, high-volume professional kitchen; restaurant management experience is an asset.
• Strong working knowledge of kitchen systems, food safety, inventory, ordering, food cost, labour planning, and team training.
• The confidence and judgment to lead the full restaurant when the Operator is away.
• Experience supporting front-of-house operations and guest recovery is a strong asset.
• A collaborative, calm, and hands-on leadership style, with clear communication and strong follow-through.
• Current FOODSAFE Level 1 and Serving It Right certification, or willi