Kitchen jobs in Canada

If you are looking for a job that is all about a down-to-earth-vibe, good times, and great food, then we have the job for you. Here at Original Joe’s Restaurant & Bar, we are a very hardworking group of people dedicated to serving the best experience for our guests in a bar-next-door kind of place. Where old friends gather, new friends are made, and everyone feels welcome. Join us and see how being yourself can take your career to exciting new places.

Company Operating Name: Nanaimo Joes Enterprise Ltd. o/a Original Joe’s Restaurant & Bar
Company/Location of Work Address: 3280 N Island Highway, Nanaimo, British Columbia, V9T 1W1

Terms of Employment:

• Permanent Position – Full-time
• Weekends, mornings, daytime hours, evenings, and nights
• Start Date – as soon as possible

How to Apply – Contact Information:

Email – liz@canadianportalimmigration.ca or fax: 647-723-0432
Please make sure to include the Job Reference# when applying.

COOKS – When applying please use Job Reference# NJC4

Title of Position: Cook

Positions Open: Four (4)

Wage: Starting at $20.00 – $22.00/hour for 36-40 hours per week.

Main duties of the job would be:

• Providing prompt fulfillment of orders,
• Resolving any complaints about food preparation or quality,
• Preparing orders according to bill flow,
• Processing raw goods, ensuring proper storage and handling of food,
• Correctly preparing foods according to recipes and/or instructions,
• Providing superior service and presentation of food for our guests,
• Following instruction of Chef and/or Sous Chef, and
• Abiding by all kitchen rules, schedules, and health and safety regulations.

Skill / Experience Required:

• Education – Completion of High School is an asset,
• Experience – 1-2 years as a Cook,
• Work Site Environment – Fast pace and high pressure.

KITCHEN SUPERVISORS – When applying please use Job Reference# NJKKS2

Title of Position: Kitchen Supervisor

Positions Open: Two (2)

Wage: Starting at $24.00/hour for 36-40 hours per week.

Overview of Position:

The primary responsibility of a Kitchen Supervisor at Original Joe’s is to ensure the proper operation of the kitchen during all dayparts. This would involve cooking and plating menu items to the specifications set forward by ORIGINAL JOE’S and is completed within the bill time goals. The Kitchen Supervisor is also responsible for ensuring that any prep or re-prep items are prepared according to our standards and in keeping with quantities determined for the day’s business by themselves or others. Keeping up with cleaning duties, as well as deep cleaning to maintain the level of cleanliness that is required will also be essential. Efficiency, accuracy, and the ability to stay organized while doing multiple tasks are requirements in this position.

Duties and Tasks:

• Must be able to assist the Kitchen Manager (KM) or Assistant Kitchen Manager (AKM) with running the line and also be able to step in and take over the line when the AKM leaves or is busy with other tasks.
• The Kitchen Supervisor will ensure that the kitchen team is dedicated to guest satisfaction as it relates to food quality. Ensures timely delivery of high-quality menu items at all times.
• Knows bill times are important and places a high importance on hitting them.
• Places a strong emphasis on “doing things right”.
• At times, even though we always try to be prepared, we will run out of prepped items sometimes. It is the job of the Kitchen Supervisor, if the AKM is not available; to make sure that the restaurant always has every menu item available.
• Due to stock levels or availability this might not always be feasible, but the Kitchen Supervisor will do everything in their power to make sure that nothing is ever 86’d. If it can be prepped, it will be prepped.
• Following a proper “clean as you go” drill is a requirement (Sweeping and mopping floors, washing pots & pans, cleaning all work surfaces, wiping down stainless surfaces etc.).
• Learn and demonstrate proper use of “Sani spray”, and other food safety procedures.
• The Kitchen Supervisor will also be responsible for cleaning and organizing all food prep or storage areas (prep hall, dry stock, fridge, and freezer).
• Performs regular nightly and/or weekly maintenance tasks, or delegates them to capable individuals in order to keep the kitchen in top working order. Assesses what areas of the kitchen (Walk-in Cooler, equipment, storage areas etc.) might need special or routine cleaning and directs staff accordingly.
• Knowing the proper tools for each task is essential. Maintaining preparation equipment at peak operating status: (sharpening knives, electric slicer, clean cutting boards, portion containers, baking sheets, stock pots and utensils such as whips, mashers, mixer and food processor attachments, as well as the dishwasher.)
• The Kitchen supervisor will also be required to assist in the re-set of the kitchen for the next day’s business. Setting out the proper utensils is a part of this readiness. Other aspects of this function include setting up the line with ingredients, readying the plating area and the pickup counter, wiping down any areas that may require it. The kitchen will be left in a ready to open state.
• So-called “extra duties” are also a big part of the job. Any activity related to the overall operation of the restaurant that may be requested by the Kitchen Manager, AKM, Restaurant General Manager or Owner is to be considered a duty that forms part of the job. Willing and able to step in and help or do any job in the kitchen no matter how large or small.
• The Kitchen Supervisor will take an active role in ensuring that food cost is kept in line by keeping an eye on food waste on line as well as being accountable for staff meals.
• Labor cost will also be on top of the Kitchen Supervisor's mind by cutting people when slow as well as keeping their staff on task and working hard.

Skill / Experience Required:

• Education – Completion of High School
• Experience – 2-3 years as a Cook,
• Must have a working knowledge of food handling and preparation. Sanitation, food safety, and proper kitchen routines must be followed by the Kitchen Supervisor at all times.
• An ability to produce consistent high-quality work in a restricted time period is mandatory.
• Will also be required to keep the team moving to get all cleanup and reset of stations done in a timely manner.
• Knowledge of equipment care and proper operation of same is required in this position.
• Making a list of equipment needs as well as food run-outs daily will be required.
• Safety around high-temperature equipment and proper use of sharp knives and other hazardous equipment is also a requirement of all cooks.
• A high degree of physical fitness is required to handle being on one’s feet continuously, heavy lifting, bending over, and constant hand motion, all within the high operating temperatures of a kitchen.