Description

Hello Nori – Club Kitchen (Vancouver)

Compensation: $50,000 to $60,000 CAD annually, based on qualifications and experience

We are looking for a strong, organized Catering Production Manager 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.

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