Jeffrey’s Café Co. is seeking full-time Kitchen & Back of House Operations Manager to join our kitchen team at our Mill District Location! Job

Jeffrey’s Café Co. is seeking full-time Kitchen & Back of House Operations Manager to join our kitchen team at our Mill District Location!

You will be joining a dynamic team who believes in impacting the community with great food, quality service and exceptional experience every time!

Company Operating Name: Jeffrey’s Café Corp. o/a Jeffrey’s Café Co
Business and Location of Work Address: 10645 West Side Drive, Grande Prairie, Alberta T8V 8E6
Position Title: Kitchen & Back of House Operations Manager
Available Positions: One (1)
Start Date: As soon as Possible

Terms of Employment:
? Permanent – Full-time,
? Morning, Day, Evening, Night, and Weekend,
? Wage - $36.00 - $40.38/hour for 40 hours per week,
? Schedule: Sunday’s Off
? Benefits package available after probationary period
? Opportunities or grown with Jeffrey’s Café Co.

Why Work at Jeffrey’s Café Co.?
Jeffrey’s Café Co. is a long-standing community hub powered by great people and great food. We offer:
• A supportive environment where teamwork and creativity are valued
• Opportunities to shape menu development & kitchen culture
• A chance to lead, grow, and make a real impact every day
• Strong community roots in Grande Prairie

Position Overview
Jeffrey’s Café Co. is seeking a highly organized, experienced, and hands-on Kitchen & Back of House Operations Manager to lead, support, and develop our kitchen team. This role oversees all back-of-house (BOH) functions, ensuring smooth daily operations, exceptional food quality, and compliance with food safety standards — while fostering a positive and efficient working environment, overseeing 15+ BOH employees, including line cooks, prep staff, dishwashers, and catering team members. You’ll manage kitchen organization, inventory control, production planning, staffing, and training — all critical to Jeffrey’s commitment to quality, creativity, and community.

Key Responsibilities:
Leadership & Team Management
• Supervise, mentor, and schedule a team of 15+ BOH staff including line cooks, prep cooks, and catering team members.
• Provide hands-on leadership and coaching to foster strong performance and teamwork.
• Conduct regular performance reviews, provide feedback, and support staff development.
• Ensure high morale, professionalism, and adherence to company values.
• Support hiring, onboarding, and training of new BOH employees.
Kitchen Operations
• Oversee daily kitchen operations to ensure consistent execution of menu items.
• Ensure kitchen stations are properly set up, prepared, and maintained.
• Work closely with FOH managers on timing, service flow, and special requests.
• Develop and refine kitchen systems for efficiency, accuracy, and service speed.
Inventory, Ordering & Cost Control
• Manage ordering and receiving of food, supplies, and kitchen equipment.
• Track and control food costs, waste, and portioning.
• Implement and maintain accurate inventory systems.
• Monitor par levels and adjust ordering accordingly to meet production needs.
• Work with accounting to ensure proper invoicing and documentation.
Menu Production & Catering
• Oversee daily prep lists and production schedules.
• Support menu launches, specials, and seasonal recipe rollouts.
• Assist with menu costing and recipe standardization.
• Coordinate BOH logistics for catering events — ensuring proper preparation, packaging, and organization.
Health, Safety & Compliance
• Ensure all food safety, sanitation, and AHS standards are always followed.
• Maintain a clean, safe, and organized kitchen environment.
• Conduct regular inspections, enforce proper labeling, dating, and storage.
• Maintain accurate temperature logs and safety checklists.

Skills / Requirements:
• Minimum 3–5 years of kitchen management or BOH leadership experience
• Strong culinary knowledge and comfort working across all stations
• Proven success supervising and developing kitchen staff
• Experience in catering and production environments are an asset
• Strong organizational and problem-solving skills
• Knowledge of food costing, budgeting, and inventory management
• Ability to stay calm under pressure and lead by example
• Secondary (high) School is required
• Excellent communication skills — both written and verbal
• Ability to collaborate cross-functionally with FOH leadership and ownership
• ProServe and Food Safety certifications required (or willingness to obtain)

To Apply:
Please send your resume and a brief introduction to:
Email – [email protected]