• Full Time

• Year Round

• Food & Beverage

Kitchen Manager / Head Chef

Fernie Taphouse | Fernie, BC

Fernie Taphouse is looking for an experienced Kitchen Manager / Head Chef who leads from the front.

We are one of Fernie’s busiest pubs and restaurants. Après-ski, summer patios, weekends and game nights can mean a full house and a kitchen operating at full speed. We need someone who enjoys that environment and knows how to lead a team through it.

This is a hands-on leadership position — not an office-based kitchen management role.

When we’re busy, our Kitchen Manager is present, engaged and actively supporting the team. That may mean running the pass, stepping onto a station, helping with prep, solving a staffing problem or doing whatever is needed to deliver a successful service.

At the same time, you’ll own the bigger picture: developing your people, maintaining standards, controlling costs and building a strong, stable kitchen operation.

What We’re Looking For

Culinary experience matters, but leadership ability is our priority.

We want someone who can build a team, earn its respect and get people working together.

You’ll be someone who:

• Leads by example and isn’t afraid to roll up your sleeves.
• Is visible and actively involved during busy services.
• Communicates clearly and respectfully.
• Teaches, trains and develops employees with different levels of experience.
• Sets clear expectations and holds people accountable.
• Recognizes and encourages good performance.
• Addresses performance problems promptly and professionally.
• Remains organized and composed under pressure.
• Takes ownership of problems and works proactively to solve them.
• Creates a positive workplace where good employees want to stay.
• Brings patience and a genuine interest in teaching — helping employees understand not only how a task is done, but why it is done that way.

We aren’t looking for someone who simply tells people what to do. We’re looking for someone who can get people to want to do a great job.

The Role

As Kitchen Manager / Head Chef, you’ll have overall responsibility for the day-to-day performance of the Fernie Taphouse kitchen, including:

Leadership & Service

• Lead a busy, high-volume pub kitchen.
• Work regular scheduled Head Cook/leadership shifts.
• Maintain a strong presence during peak services.
• Ensure consistent food quality, presentation, portions and ticket times.
• Ensure the kitchen is organized, properly prepped and ready for service.
• Work collaboratively with front-of-house management.
• Structure your schedule around the needs of a seasonal, high-volume restaurant, including evenings, weekends and peak periods.

People & Culture

• Recruit and onboard kitchen employees.
• Train, coach and develop cooks and support staff, including mentoring employees pursuing apprenticeship and Red Seal certification.
• Build engagement, teamwork and pride in the kitchen.
• Develop employees with the potential to take on greater responsibility.
• Address performance and disciplinary issues fairly and professionally.
• Build a stable team by creating an environment where good employees want to stay.

Kitchen Management

• Maintain a focused menu of consistently great pub food.
• Maintain standardized recipes, portions and food costs.
• Manage ordering, inventory, food cost and waste.
• Monitor labour costs and staffing levels.
• Schedule kitchen employees using 7shifts.
• Manage food costing and inventory using MarketMan.
• Maintain high FoodSafe, cleaning, sanitation and workplace safety standards.
• Proactively identify equipment and maintenance requirements.

Experience

We are interested in demonstrated ability, not simply years on a résumé.

Ideally, you have:

• Experience in a busy, high-volume restaurant kitchen.
• Previous kitchen leadership or supervisory experience.
• Strong practical cooking and line skills.
• Experience training and developing employees.
• Experience with scheduling, inventory, food costing and labour management.
• Strong organizational and communication skills.
• Demonstrated aptitude for teaching, coaching and developing less-experienced cooks.

Formal culinary training or Red Seal certification is an asset, but proven leadership, practical kitchen experience, the ability to teach and develop others, and the ability to build a strong team are more important to us.

Why Fernie Taphouse?

You’ll have the opportunity to lead one of Fernie’s busiest kitchens and have a genuine impact on its food, systems and culture.

Fernie Taphouse is part of the Parastone Team of Companies, a locally owned organization that has been operating and investing in Fernie for more than 26 years.

We’re looking for someone who gets satisfaction from seeing both a kitchen and its people succeed.

You don’t disappear into the office when the board fills up.

You step in. You lead. You teach. You solve problems. And you help your team succeed.

If that’s how you approach kitchen leadership, we’d like to hear from you.