Production Chef - Prep and To-Go Operations

Who Are We?

Hello Nori is a dynamic fast fine-dining Japanese establishment with a bold mission: to define the hand roll bar experience. Our journey began in February 2021, and since then, Hello Nori has swiftly emerged as Vancouver’s most beloved culinary gems. Fueled by the remarkable strides we’ve made on our journey, we have committed to introducing multiple new Hello Nori locations across Canada, spreading our unique concept even further. As we embark on this exciting expansion, we are actively seeking to expand our team with dedicated and exceptional individuals like yourself, who share our passion for excellence. Join us at Hello Nori and be a part of a culinary revolution that is shaping Canada’s dining scene.

What We’re Looking For

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. This position is based out of Hello Nori's Club Kitchen facility in Vancouver.

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

Additional Details

• Performance measured against food cost, labour cost, and on-time fulfillment targets

• Physical demands: extended periods of standing, lifting up to 25-50 lbs, exposure to hot and cold kitchen environments, early morning start times