Overview

Jeffrey’s Café Co. is seeking a Kitchen & Back of House Operations Manager and a Line Cook to join our kitchen team at our Mill District Location!

You will be joining a dynamic team who believes in impacting the community with great food, quality service and exceptional experience every time!

Company Operating Name: Jeffrey’s Café Corp. o/a Jeffrey’s Café Co

Business and Location of Work Address: 10645 West Side Drive, Grande Prairie, Alberta T8V 8E6

Terms of Employment:

• Permanent – Full-time,
• Morning, Day, Evening, Night, and Weekend,

Start Date: As soon as Possible

To Apply: Please send your resume and a brief introduction to careers@jeffreyscafe.ca

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KITCHEN & BACK OF HOUSE OPERATIONS MANAGER
Position Title: Kitchen & Back of House Operations Manager

Available Positions: One (1)

Terms of Employment:

• Wage – $36.00 – $40.38/hour for 40 hours per week,
• Schedule: Sunday’s Off
• Benefits package available after probationary period
• Opportunities or grown with Jeffrey’s Café Co.

Why Work at Jeffrey’s Café Co.?
Jeffrey’s Café Co. is a long-standing community hub powered by great people and great food. We offer:

• A supportive environment where teamwork and creativity are valued
• Opportunities to shape menu development & kitchen culture
• A chance to lead, grow, and make a real impact every day
• Strong community roots in Grande Prairie

Position Overview
Jeffrey’s Café Co. is seeking a highly organized, experienced, and hands-on Kitchen & Back of House Operations Manager to lead, support, and develop our kitchen team. This role oversees all back-of-house (BOH) functions, ensuring smooth daily operations, exceptional food quality, and compliance with food safety standards — while fostering a positive and efficient working environment, overseeing 15+ BOH employees, including line cooks, prep staff, dishwashers, and catering team members. You’ll manage kitchen organization, inventory control, production planning, staffing, and training — all critical to Jeffrey’s commitment to quality, creativity, and community.

Key Responsibilities:
Leadership & Team Management

• Supervise, mentor, and schedule a team of 15+ BOH staff including line cooks, prep cooks, and catering team members.
• Provide hands-on leadership and coaching to foster strong performance and teamwork.
• Conduct regular performance reviews, provide feedback, and support staff development.
• Ensure high morale, professionalism, and adherence to company values.
• Support hiring, onboarding, and training of new BOH employees.

Kitchen Operations

• Oversee daily kitchen operations to ensure consistent execution of menu items.
• Ensure kitchen stations are properly set up, prepared, and maintained.
• Work closely with FOH managers on timing, service flow, and special requests.
• Develop and refine kitchen systems for efficiency, accuracy, and service speed.

Inventory, Ordering & Cost Control

• Manage ordering and receiving of food, supplies, and kitchen equipment.
• Track and control food costs, waste, and portioning.
• Implement and maintain accurate inventory systems.
• Monitor par levels and adjust ordering accordingly to meet production needs.
• Work with accounting to ensure proper invoicing and documentation.

Menu Production & Catering

• Oversee daily prep lists and production schedules.
• Support menu launches, specials, and seasonal recipe rollouts.
• Assist with menu costing and recipe standardization.
• Coordinate BOH logistics for catering events — ensuring proper preparation, packaging, and organization.

Health, Safety & Compliance

• Ensure all food safety, sanitation, and AHS standards are always followed.
• Maintain a clean, safe, and organized kitchen environment.
• Conduct regular inspections, enforce proper labeling, dating, and storage.
• Maintain accurate temperature logs and safety checklists.

Skills / Requirements:

• Minimum 3–5 years of kitchen management or BOH leadership experience
• Strong culinary knowledge and comfort working across all stations
• Proven success supervising and developing kitchen staff
• Experience in catering and production environments are an asset
• Strong organizational and problem-solving skills
• Knowledge of food costing, budgeting, and inventory management
• Ability to stay calm under pressure and lead by example
• Secondary (high) School is required
• Excellent communication skills — both written and verbal
• Ability to collaborate cross-functionally with FOH leadership and ownership
• ProServe and Food Safety certifications required (or willingness to obtain)

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LINE COOK
Position Title: Line Cook

Available Positions: two (2)

Terms of Employment:

• Wage – $18.00 – $19.00/hour for 35-40 hours per week,
• Jeffrey’s Café Co offers free meal service, beverages and loads of coffee as well as tips.

Job Description / Main duties:

• Providing prompt fulfillment of orders,
• Resolving any complaints about food preparation or quality,
• Preparing orders according to bill flow,
• Preparing ingredients, garnishes, sauces, etc.,
• Processes raw goods, ensures proper storage and handling of food,
• Inventory control of food and products,
• Correctly prepare foods according to recipes and or instruction,
• Provides superior service and presentation of food for our guests,
• Follow instruction of Chef and or Sous Chef, and
• Must abide by all kitchen rules, schedules, and health and safety regulations.

Skills / Requirements:

• Education – Secondary (high) School or equivalent experience,
• Work experience – 2 years to less than 3 years of experience as a Line Cook or a combination of relevant education and experience,
• Current food safety,
• Work Site Environment – Fast pace and high pressure.