Sous Chef
On-site · Surrey
Oversee day-to-day kitchen operations while training and mentoring staff to ensure high standards of food production. Manage operational costs, food ordering, and quality control to enhance the guest experience.
EK
Restaurants
1,001–5,000 people
About
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.
Open positions
Chef De Cuisine
On-site · Toronto
The Chef De Cuisine is responsible for managing the profitability of the store, including P&L meetings and annual budgeting. They must oversee all back-of-house routines and systems to ensure consistent food quality and operational excellence.
Sous Chef
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.
Cook
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.
Sous Chef
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.
Cook
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.
Cook
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.
Sous Chef
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.
Cook
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.
Jr. Sous Chef
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.
Sous Chef
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.
Cook
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.
Sous Chef
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.
Sous Chef
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.
Jr. Sous Chef
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.
Sous Chef
On-site · Vancouver
The Sous Chef will oversee day-to-day kitchen operations and ensure exceptional food production while managing kitchen staff. They will also be responsible for food ordering, cost control, and maintaining quality standards.
Chef De Cuisine
On-site · Vancouver
As a Chef De Cuisine, you will oversee back-of-house routines and ensure profitability while developing action plans to improve overall results. You will also attend P&L meetings and communicate results to the regional team.
Sous Chef
On-site · North York
The Sous Chef will oversee day-to-day kitchen operations and ensure exceptional food production while managing kitchen staff. They will also be responsible for food ordering, cost control, and maintaining quality standards.
Chef De Cuisine
On-site · North York
As a Chef De Cuisine, you will own the profitability of the store and develop action plans with leadership teams to improve overall results. You will also attend P&L meetings and ensure consistency in back of house routines and procedures.
Sous Chef
On-site · Burlington
As the Sous Chef, you will oversee day-to-day kitchen operations and ensure exceptional food production. You will also manage kitchen staff through training, mentoring, and support.