Job Description

JOB SUMMARY:

Springhouse is a fully licensed plant-based restaurant in Halifax, serving dine-in guests, catering clients, and our Vegan Meal Club subscribers. We're looking for a

Kitchen Manager / Lead Line Cook

to take a hands-on leadership role in our back-of-house. The right candidate will thrive in a busy kitchen, balancing the fast pace of line cooking with the responsibility of managing staff, maintaining standards, and keeping operations running smoothly.

We are a very small team, with only 2-3 people working in the kitchen at a time. The ideal candidate must be able to work independently on the line during slower times, as well as cohesively with their team (second cook and/or prep cook, and/or dishwasher). This role involves working evenings and weekends, and having open availability for full-time hours.

RESPONSIBILITIES:

Leadership & Team Management

Supervise line cooks, prep staff, and dishwasher during prep and service Lead by example on the line, setting the pace and standard for cooking and plating Train and mentor staff on kitchen skills, safe food handling, and Springhouse standards Handle last-minute changes to staff schedule (eg. sick calls) and cover any shifts as needed Conduct regular staff performance evaluations and address issues through coaching, feedback, and disciplinary actions when necessary Foster a positive, respectful, and inclusive workplace culture with no tolerance for bullying, negativity, or xenophobia

Line Cooking & Food Preparation

Actively take the lead role cooking on the line during service Execute dishes to Springhouse's standards of quality, taste, and presentation Ensure consistency and speed across hot and cold station during service Complete prep work efficiently during downtime, including chopping, marinating, sauces, and batch cooking Support catering, Meal Club program, and freezer meal production alongside regular restaurant service

Kitchen Operations

Oversee daily prep lists and ensure tasks are completed on time Manage inventory and assist with ordering, with a focus on controlling costs and reducing waste Maintain kitchen cleanliness, equipment care, and food safety standards Troubleshoot and address kitchen or equipment issues as they arise

Financial & Administrative

Track food costs, portioning, and waste logs Assist ownership with menu development and specials, providing input on feasibility and workflow Provide feedback regarding labour hours and efficiency, assisting ownership with ideas and adjustments to stay within budget

QUALIFICATIONS:

Minimum 3-5 years of professional cooking experience, with at least 1-2 years in a leadership role Strong line cooking skills with the ability to set the pace in the kitchen Experience managing inventory, ordering, and kitchen operations Ability to balance hands-on cooking with supervisory responsibilities Plant-based cooking knowledge an asset (or willingness to learn quickly) Food Handler's Certification Strong communication, organization, and teamwork skills

PERKS:

Positive, inclusive, 2SLGBTQIA+ friendly workplace Equal tip sharing among staff Discounted and free food Access to employee health benefits plan

DETAILS:

Position: Full-time (35-40 hours per week, evenings and weekends required) Location: Halifax, Nova Scotia Compensation: Competitive hourly wage + shared tips + benefits

How to Apply

Send your resume and cover letter to

info@eatspringhouse.com

. Only select applicants will be contacted for an interview and trial shift.

Job Types: Full-time, Permanent

Pay: $19.00-$20.00 per hour

Expected hours: 40 per week

Benefits:

Casual dress Dental care Discounted or free food Extended health care Life insurance Store discount Vision care
Experience:

Leadership: 1 year (required) Line Cook: 3 years (required)
Language:

English (required)
Licence/Certification:

Food Safety Certification (required)
Location:

Halifax, NS (required)
Work Location: In person