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Kitchen Manager - Whistler

Offre en anglais

BRITISH COLUMBIA
Sur place
Publié 1 juill. 2026
1 poste

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Type d’emploi: Temps plein
Niveau d’expérience: Intermédiaire · 2+ ans
Formation minimale: Certificat de métier

Résumé du poste

Détails du poste

Vancouver International Airport (YVR) | Whistler $60,000 – $65,000 annually Quarterly bonus + year-end bonus potential Benefits | RRSP | Paid Time Off Bring your culinary leadership to Whistler Brewery, a high-volume restaurant concept at Vancouver International Airport. This is a hands-on role for a Kitchen Manager who cares deeply about food quality, consistency, and leading teams through busy service - without losing the soul of the kitchen. If you’re a strong BOH leader ready to own execution, elevate standards, and keep things running smoothly in a fast-paced airport environment, this role has your name on it. What Makes This Role Shine Culinary Ownership: You’ll lead daily kitchen operations with real influence over execution, standards, and team performance High-Volume, High-Expectation: Airport dining that demands precision, speed, and consistency Growth Potential: A strong step for culinary leaders looking to expand their leadership scope within a global operator What You’ll Be Doing Oversee all Back of House operations, ensuring food quality and brand standards Control food and labor costs while supporting profitability goals Lead hiring, training, scheduling, and development of the kitchen team Maintain food safety, HACCP, and provincial compliance standards Partner with operations leadership to support service flow and special events Lead from the line during peak periods — this is not a desk role What You Bring to the Table Minimum 3 of food & beverage leadership experience required Minimum 2 years in a Kitchen Manager required Culinary training or equivalent hands-on experience Strong knowledge of cost controls, food safety, and high-volume execution Food Handler certification (as required by law) A collaborative, calm-under-pressure leadership style Ready to Lead at YVR? If you’re ready to bring consistency, leadership, and pride to a busy brasserie kitchen — we’d love to meet you. Apply today and take the next step in your culinary leadership journey. Additional Statements This position is located in a secure airport environment and a Restricted Area Identification Card (RAIC) is required. All candidates must be legally authorised to work in Canada and must be able to provide the necessary government-issued documentation required for airport security clearance. Documentation will be reviewed during the onboarding process in accordance with Transport Canada regulations. Further information can be found at: https://tc.canada.ca/en/programs/non-funding-programs/transportation-security-clearance-program/apply-transportation-security-clearance SSP Canada is an equal opportunity employer and complies with the requirements of the Accessibility for Ontarians with Disabilities, 2005 in our recruitment and employment practices. If you require accommodation at any stage of the recruitment process, including the interview and assessment stage, due to a disability, please inform us of your need and the nature of the accommodation(s) that may be required. Diversity and Inclusion is a priority at SSP. We are an equal opportunities employer committed to engaging all of our people, so they feel valued and motivated; we champion diversity, promote inclusion, and ensure equality. We respect and protect human rights and prevent discrimination; and we positively impact our communities. We encourage and welcome applications from a diverse range of candidates regardless of background, gender, race, religious beliefs, disability, sexual identity and orientation.

Ce que vous ferez

Oversee all Back of House operations to ensure food quality, brand standards, and profitability through cost control. Lead the kitchen team through hiring, training, and active management on the line during peak service periods.

Exigences

Requires a minimum of 3 years of food and beverage leadership experience, including 2 years as a Kitchen Manager. Must possess culinary training, a Food Handler certification, and the ability to obtain a Restricted Area Identification Card (RAIC).