Company Bio

Our client is a recognized West Coast aviation organization known for operational excellence, safety, and premium guest experiences. In addition to its transportation services, the company operates a high-volume waterfront restaurant located at one of its flagship terminals. This fast-paced hospitality environment serves both travellers and local guests, delivering a consistent, quality-driven experience in a dynamic setting. They are seeking a Manager, Back-of-House Operations to lead kitchen execution and bring structure, pace, and consistency to every shift. This role is responsible for food quality, cost control, sanitation standards, inventory management, labour planning, and overall kitchen performance. The position works closely with front-of-house leadership to ensure a seamless guest experience from open to close.

Compensation

  • Base salary of $65,000 to $75,000.
  • 3 weeks vacation.
  • Full medical and extended dental benefits.
  • Flight discounts.

Responsibilities

  • Lead all back-of-house operations to ensure safe, efficient, and consistent kitchen performance across all dayparts.
  • Oversee kitchen scheduling and labour deployment to align staffing with forecasted demand.
  • Maintain service execution standards through station readiness, line checks, and disciplined shift leadership.
  • Develop and maintain kitchen systems and SOPs across prep, production, portioning, plating, and sanitation.
  • Ensure full compliance with food safety and health regulations through documented checks and corrective action.
  • Manage ordering, receiving, and inventory controls while protecting product quality and minimizing waste.
  • Track food cost performance and implement controls to maintain targets within established ranges.
  • Lead training and ongoing performance coaching for kitchen staff to reinforce standards and accountability.
  • Partner closely with front-of-house leadership to maintain pacing and coordination during peak service periods.
  • Monitor operational metrics including ticket times, labour-to-sales ratios, waste trends, and execution standards.
  • Maintain equipment readiness through preventative maintenance and repair coordination.
  • Create a culture of cleanliness, teamwork, urgency, and professionalism within the kitchen.

Qualifications

  • Minimum of 3 years of kitchen leadership experience within a restaurant environment.
  • Demonstrated ability to lead during high-volume service while maintaining quality and composure.
  • Strong working knowledge of food safety and sanitation standards.
  • FoodSafe certification is required or must be obtained immediately.
  • Proven experience managing food cost through portion control, waste reduction, and disciplined purchasing.
  • Strong coaching and performance management skills in fast-paced environments.
  • Ability to communicate clearly with both back-of-house and front-of-house teams.
  • Availability for a variable schedule including evenings and peak seasonal periods.

If you think you would be a good match, we would love to meet you. Please fill out our application form.