Original Joe’s Restaurant

Volunteer Experience · Work Experience · Work & CareerOriginal Joe’s Restaurant & Bar (Pandosy) – Now Hiring Kitchen Managers & Sous ChefsIf 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’sCompany Operating Name: Albertson Enterprises Inc. o/a Original Joe’s Restaurant & Bar – PandosyStart Date: As Soon as PossibleBusiness Address – Location of Work: 2728 Pandosy Street, Kelowna, British Columbia, V1Y 1V7Terms of Employment:Permanent Position – Full-timeWeekends, mornings, daytime hours, evenings, and nightsHow to Apply – Contact Information:Email –liz@canadianportalimmigration.caor fax: 647-723-0432Please make sure to include the Job Reference# when applying._________________________________________________________________________________KITCHEN MANAGERS – When applying please use Job Reference# OJPKM02Available Positions: Two (2)Terms of Employment: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 operationsRecruit and retain “A” players for all kitchen positions in the restaurant with the assistance of the management teamCreate and/or maintain a positive culture of learning, recognition, doing things right and guest satisfactionConduct 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 inventoryInstill safety, cleanliness, hygiene, and sanitation awareness best practices in the kitchenEnsure the training, certification and adherence to all food safety standards and regulations for all kitchen team membersConducts kitchen orientations and committed to the training paths for team development in all kitchen positionsProvide guidance, coaching, and training to the kitchen team resulting in team depth and the development of candidates for future AKM and KM positionsAssume responsibility for staffing, scheduling, labour, and all Human Resources management including the evaluations and wage recommendations for the kitchen teamParticipate in weekly manager meetings providing feedback on team members for performance reviews, coaching, training, disciplinary actions, terminations and all the appropriate accompanying documentationAssume 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 timelinesAssume complete responsibility for Kitchen labour costs – develop weekly labour forecasts, prepare schedules accurately to ensure guest satisfaction, profitability, and team morale on a weekly basisCoordinate and oversee the execution of effective cleaning schedules and repair and preventative maintenance programs for the entire facility and the equipment within itEstablish operational priorities, facilitate implementation, and delegate responsibilities to Assistant Managers and Supervisors when and where appropriate with effective follow-upParticipate actively in the daily operations of the kitchen, with appropriate balance in revenue periods and days of the week – be directly involved in food productionComplete additional duties as assigned by the General Manager and/or Regional Kitchen ManagerAlways ensure that all responsibilities listed on the Back of House Key Accountabilities Poster, and personally performed or delegated to qualified and trained personnelSkill / 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.Standing for long periods of timeHeavy lifting – up to 50lbsUse of potentially dangerous kitchen equipment and training is requiredUse of chemicals on a daily basis._________________________________________________________________________________SOUS CHEFS – When applying please use Job Reference# OJPSC3Position Title: Sous ChefsAvailable Position: Three (3)Terms of Employment: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.We're here to help. Contact us or call us at 1-800-393-8060 #J-18808-Ljbffr