Earls Kitchen + Bar is a family-run business, launched by father and son, Leroy Earl “Bus” Fuller and Stanley Earl Fuller in the early ‘80s and is also one of North America’s most successful independent restaurant groups. There are about 7,000 employees at 69 locations from Vancouver to Miami. Earls started with a simple idea: a laid-back burger and beer joint. Earls' early success was based on innovation, the best ingredients and great service. While keeping these core values, Earls has become a trend setting high end restaurant group known for ‘unchaining the chain’ with customized new build locations, and innovative improvements to existing restaurants. We are a force to be reckoned with in the restaurant industry where employees and partners feel a strong sense of pride representing the Earls brand.
On-site · Vancouver
The Sous Chef oversees day-to-day kitchen operations, ensuring high standards of food production through staff training and mentoring. They are responsible for managing costs, ordering food, and maintaining a collaborative team environment to enhance the guest experience.
On-site · Port Coquitlam
The Cook is responsible for producing high-quality food while maintaining strict kitchen safety and cleanliness standards. They collaborate with the team to create positive dining experiences and continuously develop their culinary skills through training.
On-site · Mississauga
The Sous Chef oversees daily kitchen operations, ensuring high standards of food production through the training and mentoring of staff. They are responsible for managing costs, ordering supplies, and maintaining quality control to enhance the guest experience.
On-site · Richmond
Responsible for producing high-quality food while upholding strict safety and cleanliness standards at their station. Collaborates with the kitchen team to create positive dining experiences for guests through consistent execution.
On-site · Edmonton
Oversee daily kitchen operations and manage food production, ordering, and cost control to maintain high quality standards. Lead, mentor, and support the kitchen team while ensuring an exceptional guest experience.
On-site · Edmonton
The Sous Chef oversees daily kitchen operations, ensuring high standards of food production through the training and mentoring of staff. They are responsible for cost control, food ordering, and fostering a collaborative team environment to enhance the guest experience.
On-site · Edmonton
Oversee daily kitchen operations and ensure high standards of food production through staff training and mentoring. Manage food ordering, cost control, and quality assurance to maintain a high-functioning culinary environment.
On-site · Edmonton
Oversee daily kitchen operations and ensure high standards of food production through staff training and mentoring. Manage operational costs, food ordering, and quality control while fostering a collaborative team environment.
On-site · Edmonton
Oversee daily kitchen operations and ensure high standards of food production through staff training and mentoring. Manage operational costs, food ordering, and quality control while fostering a collaborative team environment.
On-site · Edmonton
Oversee daily kitchen operations and ensure high standards of food production through staff training and mentoring. Manage food ordering, cost control, and quality assurance to maintain a high-functioning kitchen environment.
On-site · Penticton
Develop culinary skills to produce high-quality food while maintaining strict kitchen safety and cleanliness standards. Collaborate with the team to create exceptional dining experiences for guests through consistent execution.
On-site · Calgary
The Line Cook is responsible for producing high-quality food while upholding strict safety and cleanliness standards at their station. They collaborate with the kitchen team to create positive dining experiences for guests through consistent execution.
On-site · Penticton
Oversee day-to-day kitchen operations and ensure high standards of food production through staff training and mentoring. Manage kitchen costs, ordering, and quality control while fostering a collaborative team environment.
On-site · St. Albert
Develop culinary skills to produce high-quality food while upholding strict kitchen standards for safety and cleanliness. Collaborate with the kitchen team to create exceptional dining experiences for guests.
On-site · Kelowna
Oversee day-to-day kitchen operations while training and mentoring staff to ensure high standards of food production. Manage food ordering, cost control, and quality control to maintain a high-functioning kitchen environment.
On-site · Banff
Oversee daily kitchen operations and ensure high standards of food production through staff training and mentoring. Manage food ordering, cost control, and quality assurance while fostering a collaborative team environment.
On-site · Penticton
Responsible for producing high-quality food while upholding strict safety and cleanliness standards at their station. Collaborates with the kitchen team to create positive guest dining experiences through consistent execution.
On-site · Vancouver
The Sous Chef oversees day-to-day kitchen operations, ensuring high standards of food production and quality control. They are responsible for training and mentoring kitchen staff while managing costs and food ordering.
On-site · Vancouver
Oversee day-to-day kitchen operations while training and mentoring staff to ensure high food production standards. Manage food ordering, cost control, and quality control to maintain a high-functioning kitchen environment.
On-site · Richmond
As a Junior Sous Chef, you will oversee day-to-day kitchen operations and ensure exceptional food production. You will also manage kitchen staff through training and mentoring while maintaining high standards.