Job Description

The Company

Nero Waffles is a local family owned restaurant started by Jan & Eilnaz Dierckx with a tiny shop on Robson street in 2012. It has since then expanded with a larger location on Seymour street and will soon open a third location. Nero Waffles focuses on authentic Belgian waffles for breakfast, brunch and dessert using local and fresh ingredients. We care about every aspect of the business; our staff, our customers, our quality. Through honesty and mutual respect we have achieved to create a fantastic local following and a great team of people who helped us achieve these things. The future is looking bright for Nero Waffles as we keep innovating and improving.

The Role

The Kitchen Manager is an important role overseeing the Back of House operations at Nero Waffles on Seymour. The Back of House team is about 12 people strong and consists of Team Leads, Kitchen Workers, Dishwashers and Production Workers. This is a 'hands-on' role where the majority of the Kitchen Manager's time will be spent in service in the Kitchen. The Kitchen Manager will have to spend a few hours per week on administrative work and other operations work. Leading by example, the Kitchen Manager is responsible for overseeing all duties related to BOH from controlling costs, managing inventory, quality control, food safety, improving systems, managing the flawless execution of the menu and ensuring the growth and performance of the BOH Team, all while ensuring our ultimate goal of providing a delightful dining experience for the Guest. The Kitchen Manager reports directly to the owners. The pay for this position is $26 per hour. Because the Kitchen Manager is often working on the line in service, they will have a share in the tip pool as well.

Specific Responsibilities:

MANAGING & GROWING THE TEAM

Manages the Back of House team including recruitment, training, employee development and team building. Ensures that Team Members' skills and knowledge are always known to be excellent and implements or improves whatever system is required in order to achieve this standard. Manages onboarding and training for all BOH positions. Continually reviews, evaluates and updates the training process as necessary in order to ensure that new hires are trained to the highest standard.
KITCHEN MANAGEMENT

Regularly works in service during busy periods. Ensures shifts are scheduled to coincide with the busiest service periods as per employment agreement. Accurately manages the stock checks, inventory, ordering and receiving system of all goods into Restaurant. Ensures quality and quantity of goods are as expected and that inventory is not-over or under-stocked in order to minimize cost, food waste and theft. Manages effective relationships with suppliers including meeting with suppliers as needed, tracking pricing, ensuring all invoices are correct or issues are resolved quickly and researching new suppliers when necessary. Ensures all purchasing is at highest value. Ensures Kitchen Team is adhering to Food Safety and Sanitation plans. Ensures safety plans are accurate and updates when necessary.
UPHOLDING EXCELLENCE IN FOOD AND BEVERAGE STANDARDS

Ensures food and beverage ingredient and menu item quality are to the highest standard. In cooperation with the Owners, develops standardized recipes and techniques for food preparation and presentation to ensure consistency and to minimize food costs. Manages production of prepped items in order to minimize waste while ensuring highest standards of food quality. Creates prep lists as required. In coordination with the Owners, ensures guest menus and menu syllabi are kept updated and accurate. Provides input to the creation of new menu items in coordination with Owners.
MANAGING THE BUSINESS

Manages BOH employee schedule and ensures those schedules are written to align with labour cost goals set by Owner. Works in partnership with GM to control food/beverage and other direct BOH costs to goals set by Owner and to create efficiencies where possible in management of the kitchen.
RESTAURANT HEALTH & SAFETY

Exemplifies and upholds Company Policies and Procedures, Vancouver Coastal Health Food Safety regulations, WCB Health and Safety regulations and BC Employment Standards at all times. This includes upholding and enforcing Nero's policy of zero-tolerance for bullying and harassment between any employees and those who work with Nero. Maintains employee confidentiality at all times.

Core Competencies

Ensures Accountability: Holds oneself and others accountable to meet commitments. Action Oriented: Takes on new opportunities and tough challenges with urgency, high energy and enthusiasm. Directs Work: Provides direction, delegating and removing obstacles to get work done. Manages Conflict: Handles conflict situations effectively, with a minimum of noise. Builds Effective Teams: Builds strong-identifying teams that apply their diverse skills and perspective to achieve common goals. Instills Trust: Gains the confidence and trust of others through honestly integrity and authenticity. Communicates Effectively: Develops and delivers multi-mode communications that convey a clear understanding of the unique needs of different audiences. Drives Results: Consistently achieves results, even under tough circumstances. Demonstrates Self-Awareness: Uses a combination of feedback and reflection to gain productive insight into personal strengths and weaknesses.

Skills Required

Good verbal, reading and writing skills (English). Knows how to handle commercial kitchen tools equipment such as knives, mixers, blenders, slicers. Experience with high end espresso machines is an asset. Ability to clearly write reports and procedure manuals. Ability to effectively compile data and information in order to present to groups of managers, suppliers, guests, and employees and respond to questions. Ability to calculate food costs percentages, accurately price menu items and the ability to calculate food and beverage volume requirements for ordering.

Credentials and/or Experience Requirements

Serving it Right Food Safe Level 1 and 2: Nero provides training within first 3 months of employment. Minimum 3 years experience in a restaurant kitchen or other food establishment. Minimum 1 year experience in a supervisory role in a fast-paced, high-volume food-service environment. Experience in using POS Systems, Inventory Management Systems, Employee Scheduling Systems, MS Office Suite (or equivalent). Minimum of a post-secondary diploma or certificate. BC Driver's License Level 5.
Job Types: Full-time, Permanent

Pay: $26.00 per hour

Benefits:

Casual dress Company events Dental care Discounted or free food Extended health care Store discount
Application question(s):

This is the most important part of your application for this job. If you skip this, we will not be able to consider you for this position.
In a few sentences, tell us who you are and why you are applying for this position. We would also like to know the following: You're cooking dinner for your friends at home, what is one dish that you will always make.

Experience:

Kitchen: 3 years (required) Supervising: 1 year (required)
Licence/Certification:

Work Permit, PR, Canadian Citizenship (required)
Work Location: In person

Application deadline: 2024-03-10
Expected start date: 2024-03-14