Hello Nori - Club Kitchen (Vancouver)
Compensation: $50,000 to $60,000 CAD annually, based on qualifications and experience
We are looking for a strong, organized Production Chef to lead our centralized prep and To-Go operations. This role owns consistent production, food quality, inventory control, labour efficiency, and on-time fulfillment across the Club Kitchen facility, supporting multiple Hello Nori locations and our third-party delivery channels.
Key Responsibilities
Production and Daily Operations
- Lead daily prep and To-Go kitchen operations from open to close
- Plan and organize daily and weekly production schedules based on forecasts, catering demand, and location needs
- Ensure prep is completed accurately, consistently, and on time to Hello Nori recipe and portioning standards
- Manage third-party delivery platform operations (Uber Eats, DoorDash), including order accuracy, menu availability, and packaging standards suited to delivery and to-go
Team Leadership
- Manage kitchen staff scheduling, training, and daily task delegation
- Control kitchen labour and productivity against targets
- Build a team capable of covering early morning starts and weekend or holiday production as required
Inventory and Cost Control
- Manage inventory, ordering, receiving, storage, and product rotation
- Monitor food waste and maintain strong food cost controls
- Maintain Hello Nori recipes, portioning, quality, and presentation standards
Cross-Location Coordination
- Coordinate production and product movement between Club Kitchen and restaurant locations
- Communicate shortages, operational issues, and production risks proactively to location leadership and above
- Partner with the Catering Chef on shared Club Kitchen scheduling, equipment, and space needs
Food Safety and Facility Standards
- Maintain food safety, sanitation, labelling, temperature, and cleaning standards across the facility
- Hold and maintain required food safety certification (FOODSAFE Level 1, minimum)
- Maintain accountability for equipment, organization, and overall kitchen readiness
Continuous Improvement
- Identify production bottlenecks and continuously improve kitchen systems and workflow
Qualifications
- Experience in kitchen production, commissary, or high-volume prep environments
- Experience managing multi-channel or off-premise food production (catering, delivery, or supply to multiple locations) considered a strong asset
- FOODSAFE Level 1 certification required, Level 2 an asset
- Strong organizational, scheduling, and inventory management skills
- Comfortable managing third-party delivery platform operations
