Join us on a culinary adventure! We value the spirit of warmth and comfort and the pursuit of excellence in everything we do. This is an opportunity to take Small Victory’s menu to the next level and to enhance a culture of service and excellence.
Culinary Vision & Innovation
- Lead the development of seasonal menus and new product offerings that align with the Small Victory brand
- Lead the implementation of new menus at the store level with considerations for staffing, equipment, workflow, volume, plating etc.
Operational Leadership:
- Oversee commissary kitchen operations to ensure standardization, production planning and to maximize efficiency.
- Evaluate and standardize retail kitchen operations to ensure consistency in taste, appearance, and quality standards.
- Develop and implement inventory control at the commissary. Providing weekly reports in a timely manner
- Support inventory control, wastage control and labour costs at the retail level. Working closing with store managers to ensure alignment and follow through
Team Development:
· Mentor and develop a high-performing culinary team, at the commissary and retail level, fostering a culture of continuous learning and growth.
· Manage retail team with store managers to ensure team members receiving consistent and ongoing feedback
· Support hiring, performance management and terminations as needed
Quality Assurance:
· Implement and monitor strict documentation standards for wastage, inventory, and food safety protocols.
· Implement store audits and weekly report to ensure quality and consistency are maintained
Strategic Planning:
- Work closely with the Executive Team to optimize kitchen workflows, equipment utilization (Rational ovens, deck ovens, etc.), and overall labor efficiency.
Work Location: In person
