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    • Knowledge of restaurant management practices including inventory control and cost management.
    • Proven supervising experience in a fast-paced restaurant or…
    • 5–7 years of elevated restaurant management experience, preferably in a full-service or high-volume environment.
    • Hotel management certification or professional designation is an asset.
    • Labour and operating cost management.
    • Promote employee engagement and retention.
    • Minimum 5 years in a management role.
    • Fiscal responsibility and cost management, including annual budgeting and P&L review.
    • JOB TYPE:* Full-time, Permanent.
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    • Discounts on Food & Beverage at 4 onsite restaurants.
    • Extensive restaurant, bar, banquet, culinary and catering knowledge required.
    • Fine dining restaurant management: 4 years (required).
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    • Reporting to the General Manager of Operations, the candidate must have previous kitchen management experience, desire to lead and train staff, passion for…
    • Minimum 2+ years of restaurant management experience in a full-service dining environment required.
    • Oversee guest flow, reservations, and table management to…
    • Training in management and employee development preferred but not required.
    • 1-2 years demonstrated experience in management within the Food & Beverage or…
    • You show up on time and work around a busy restaurant without getting in anyone's way.
    • Install and service Taiv hardware at bars, restaurants, gas stations, and…
    • Collaborate with revenue management on opening rate strategy and forecasting.
    • Develop marketing strategies and promotions for onsite restaurants in conjunction…
    • Oversee ordering, inventory management, and equipment maintenance.
    • Overseeing and coordinating the daily operations of the restaurant.
    • Sound knowledge of food safety standards, kitchen management, and cost control.
    • Collaborate with lodge management to craft bespoke dining experiences, special…
    • Familiarity with restaurant management systems such as Micros POS or similar platforms.
    • Proven supervising experience in a busy restaurant or hospitality…
    • Lead the day-to-day leadership and management of the restaurant as directed by the Operations Manager.
    • Accountable for key financials (Sales, SRS, IBCC, EBITDA)…
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Culinary Manager (Sous Chef)
Sharkclub Kamloops
285 Lorne Street, Kamloops, BC V2C 1W2
$60,000–$69,000 a year
Contract, Permanent, Full-time
Apply now

Job details

$60,000–$69,000 a year
Paid time off, Vision care, Dental care, Employee assistance program, Store discount, Discounted or free food, Wellness program, On-site parking
Contract, Permanent, Full-time
285 Lorne Street, Kamloops, BC V2C 1W2

Full job description

Job Summary

We are seeking a dynamic and passionate Sous Chef, to lead our kitchen team with energy and expertise. In this pivotal role, you will oversee daily food preparation, ensure exceptional culinary standards, and manage the kitchen operations to deliver memorable dining experiences. Your leadership will inspire teamwork, uphold food safety protocols, and elevate our restaurant’s reputation for quality and innovation. This is an exciting opportunity for a motivated culinary professional eager to make a positive impact in a vibrant hospitality environment.

Responsibilities

  • Supervise and coordinate all aspects of food preparation, ensuring consistency and excellence in every dish served
  • Lead kitchen staff by providing clear direction, mentorship, and support to foster a collaborative team environment
  • Oversee food handling procedures, maintaining strict adherence to safety and sanitation standards
  • Manage inventory levels, order supplies, and control costs to optimize kitchen efficiency
  • Ensure compliance with food safety regulations and maintain cleanliness throughout the kitchen area
  • Assist in menu planning, recipe development, and presentation standards to delight our guests
  • Support front-of-house staff with food service needs, including bartending or serving as required during busy periods

Requirements

  • Proven supervising experience in a fast-paced restaurant or hospitality setting
  • Extensive food preparation and cooking skills with a strong understanding of culinary techniques
  • Prior food service experience within the food industry or restaurant environment
  • Demonstrated team management and leadership capabilities to motivate staff and foster teamwork
  • Knowledge of restaurant management practices including inventory control and cost management
  • Familiarity with food safety standards, sanitation practices, and proper food handling procedures
  • Experience with food industry operations such as bartending or serving is a plus
  • Excellent communication skills combined with a passion for delivering exceptional guest experiences

Join us as a Sous Chef to lead our culinary team with enthusiasm and professionalism. Your expertise will help create an inviting atmosphere where guests enjoy outstanding cuisine crafted by a dedicated team. We value energetic leaders committed to excellence in every aspect of the culinary arts!

Pay: $60,000.00-$69,000.00 per year

Benefits:

  • Dental care
  • Discounted or free food
  • Employee assistance program
  • On-site parking
  • Paid time off
  • Store discount
  • Vision care
  • Wellness program

Work Location: In person

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