First seen by our source: 1 hour ago
Kitchen Manager
@ Entrecote Restaurant
Vancouver, British Columbia
Overview
Entrecôte Restaurant is hiring an experienced Kitchen Manager to lead its steak-and-fries kitchen in Gastown, Vancouver. The role covers kitchen service, steak and fry quality, inventory, staff scheduling and coaching the kitchen team. It is a full-time, on-site position with an immediate opening and pay of CAD $25 per hour.
Responsibilities:
- Lead kitchen service and steak and fry quality
- Manage inventory, stock rotation, ordering and waste
- Prepare staff schedules and coordinate prep
- Coach the kitchen team on food safety and cleanliness
Requirements summary:
- Strong professional kitchen experience with leadership or supervision
- Skilled at grilling steaks to requested doneness
- Experience with inventory control and staff scheduling
- Calm, hands-on leadership during busy service
Source and dates
Source type not verified · apify-linkedin
- Employer posting date
- Not provided
- First seen by our source
- 2026-11-14
- Source record updated
- 2026-11-14
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Mid level |
| Department | Food & beverage |
| Manages people | Yes |
| Hours per week | 40 (estimated) |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen |
| Position | Mostly standing |
| Physical demands | physical moderate · computer low |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Entrecote Restaurant
| Field | Value |
|---|---|
| Open jobs on Jobsy | 1 |
Entrecôte Restaurant is hiring an experienced Kitchen Manager to lead our steak-and-fries kitchen in Gastown, Vancouver.
Pay: CAD $25 per hour
Location: 12 Water St, Vancouver, BC
Full-time, on-site. Immediate opening.
Responsibilities
• Lead kitchen service and maintain a consistently high standard for grilled steak and fries.
• Oversee steak doneness, seasoning, timing, presentation, and fry quality during busy service.
• Manage inventory, stock rotation, ordering needs, and waste control.
• Prepare kitchen staff schedules and coordinate daily prep and station coverage.
• Coach the kitchen team and maintain food safety, cleanliness, and organized workstations.
Requirements
• Strong previous experience in a professional kitchen, including kitchen leadership or supervision.
• Proven skill grilling steaks accurately to requested doneness and producing consistently excellent fries.
• Experience with inventory control and staff scheduling.
• Calm, hands-on leadership, clear communication, and reliable execution during busy service.
Apply with your resume and a brief summary of your kitchen leadership and steak-grilling experience.
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