Mary Brown's Chicken has over 300 locations across Canada and is growing. The brand is 100 per cent Canadian-owned, being first established in St. John's Newfoundland in 1969. The brand started out with only three stores but as its reputation grew for quality, mouth-watering food, so did the franchise. Mary Brown's is renowned for its Big Mary®, named Canada's Best Chicken Sandwich, and made-fresh methodology including hand cutting and hand breading its Signature Chicken and Taters from farm-fresh Canadian ingredients. Mary Brown's boasts 20 years of consecutive same-store sales growth and has been awarded the Canadian Franchise Association's Franchisees' Choice Designation for 15 consecutive years. The company went international in 2024, opening stores in the UK and Mexico, and most recently India.
On-site · Fort McMurray
The supervisor is responsible for coordinating staff activities, training employees in safety and sanitation, and ensuring food quality standards are met. They also manage inventory, handle customer complaints, and establish work schedules.
On-site · St. John's
The cook is responsible for preparing and cooking food according to company standards while maintaining a clean and sanitary kitchen environment. They must also manage food inventory, handle deliveries, and ensure high-quality presentation for customers.
On-site · Kawartha Lakes
The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising a team of 5-10 staff members. Key duties include recruiting and training personnel, managing inventory, and ensuring high standards of customer service and health safety.
On-site · Springdale
Supervise food service operations and manage staff within a food and beverage environment. Ensure efficient manufacturing and management of food services on-site.
On-site · Fort McMurray
Prepare and cook complete meals while supervising kitchen staff and helpers. Maintain inventory records, order supplies, and ensure the cleanliness of food service areas.
On-site · Woodbridge
The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising staff performance. Key duties include recruiting and training employees, ensuring health and safety compliance, and managing customer relations.
On-site · Vaughan
Oversee daily restaurant operations, including budget management, staff recruitment, training, and scheduling. Ensure high standards of customer service, health and safety compliance, and efficient inventory and supplier management.
On-site · Kapuskasing
The General Manager is responsible for overseeing daily restaurant operations, including managing P&L, driving sales, and ensuring food safety standards are met. They will also lead, train, and coach the store team to deliver exceptional guest experiences and foster community engagement.
On-site · Carbonear
The cook is responsible for preparing and cooking food according to company standards while maintaining a clean and sanitary kitchen environment. They must also manage food inventory, handle deliveries, and ensure all equipment is functioning correctly.
On-site · Truro
The cashier is responsible for providing excellent customer service, handling transactions, and resolving customer complaints professionally. They also manage inventory, maintain store cleanliness, and assist with merchandising and promotional activities.
On-site · Truro
The cook is responsible for preparing and cooking food according to company standards while maintaining a clean and sanitary kitchen environment. They must also manage inventory, follow food safety protocols, and provide professional service to customers.
On-site · Conception Bay South
The Assistant General Manager oversees daily restaurant operations, including staff training, scheduling, and ensuring high standards of hospitality. They also support the General Manager with financial management, P&L reporting, and maintaining compliance with government regulations.
On-site
The Assistant General Manager oversees daily restaurant operations, supports the General Manager with financial performance, and ensures high standards of hospitality and staff training. They are responsible for recruiting, scheduling, and coaching team members while maintaining compliance with company policies and government regulations.
On-site · Yellowknife
Prepare and cook complete meals and individual dishes, including specialized options for customers with food allergies. Manage kitchen operations by ordering supplies, maintaining inventory records, and ensuring cleanliness of work areas.
On-site · Saint John
The role involves managing overall kitchen operations, including menu planning, food preparation, and supervising staff. Responsibilities also include maintaining inventory, recruiting personnel, and ensuring food safety standards are met.
On-site · Edmonton
The supervisor will plan, coordinate, and oversee team activities to maximize productivity while ensuring company standards for food quality and safety are met. They are responsible for training staff, managing shifts, and maintaining a sanitary and efficient restaurant environment.
On-site · Saint John
The attendant is responsible for serving customers at counters, taking orders, and preparing simple food items. Additionally, they maintain cleanliness by clearing tables and performing floor maintenance tasks.
On-site · Goderich
The General Manager is responsible for overseeing daily restaurant operations, including managing P&L, food safety standards, and driving sales. They also lead, coach, and mentor the store team to ensure exceptional guest experiences and community engagement.
On-site · Drumheller
The Assistant General Manager supports the General Manager in overseeing daily restaurant operations, ensuring profitability, and maintaining high standards of service. They are responsible for training, coaching, and managing staff to deliver an exceptional guest experience while adhering to company and government regulations.
On-site · Drumheller
The General Manager is responsible for overseeing daily restaurant operations, including managing P&L, food safety standards, and driving sales. They will also lead, coach, and develop the store team to ensure exceptional guest experiences and community engagement.