Position Overview

Tony Roma’s is bringing its world-famous rib experience to Calgary's high-velocity downtown core. We are seeking an aggressive, elite, and system-driven Back of House (BOH) Assistant Manager to co-lead our kitchen operations from the pre-opening grand launch phase into peak daily execution. This is not a passive supervisor role. You will wield full culinary command, directly responsible for kitchen profit margins (food and labor cost controls), uncompromising culinary quality, end-to-end HR lifecycle authority (hiring and firing), strict health compliance, and optimizing high-volume line speeds so that every plate leaves the window flawlessly under pressure.

What You’ll Do (Core Responsibilities)

- Culinary Command & Peak Flow Management: Actively expedite the line during high-velocity downtown lunch rushes and evening dinner service. Ensure flawless execution of prep pars, food pulls, and line-flow mechanics to minimize ticket times while preserving strict plating standards.
- Food Cost & Waste Optimization: Drive kitchen profitability by enforcing strict portion control, precise recipe adherence, and daily waste log tracking. Monitor product mix, manage yields, and optimize ordering systems to consistently hit aggressive food cost target metrics.
- Labor Optimization & Scheduling: Draft, track, and adjust kitchen team schedules dynamically against projected sales volume. Maintain strict control over daily kitchen labor targets, avoiding unnecessary overtime while maintaining elite operational speed.
- Full HR Lifecycle & Team Management: Exercise direct authority over BOH kitchen staff recruitment, practical kitchen staging assessments, and continuous technical training.



Maintain progressive discipline files with decisive hiring and firing authority to ensure high-performance standards.
- Inventory Control & Vendor Management: Lead weekly and monthly physical counts, manage vendor relations, coordinate incoming deliveries, and audit food quality upon receipt. Manage storage organization, dynamic first-in, first-out (FIFO) rotation, and rigorous labeling protocols.
- Facilities, Equipment & Chemical Systems: Guarantee peak operational readiness of all critical BOH assets, including hoods, dish machines, chemical towers, walk-in coolers, line infrastructure, and HVAC. Coordinate swift maintenance protocols to eliminate down-time.
- Health, Safety & Alberta Compliance: Establish an airtight culture of food safety. Enforce strict adherence to Alberta Health Services (AHS) regulations, local food handling legislation, sanitization logs, temperature audits, and workplace safety (WHMIS/OHS) protocols.
- Grand Launch Execution: Spearhead pre-opening kitchen blueprint realization. Manage asset installation, heavy-duty deep cleaning, staff orientation, training weeks, Friends & Family simulations, and opening week menu synchronization.

What You Bring (Qualifications)

- Proven Leadership: At least 2-3 years of high-volume kitchen supervisory or leadership experience (Kitchen Manager, Kitchen Supervisor, or Sous Chef)



within a high-velocity polished casual or structured franchise system.
- Financial Literacy: Strong operational understanding of kitchen financials, including direct exposure to calculating, reporting, and defending food cost variances, waste metrics, and labor cost percentages.
- Operational Autonomy: Demonstrated confidence in executing progressive discipline, executing HR paperwork, and utilizing complete hiring and firing authority professionally.
- Technical Mastery: High proficiency with modern back-of-house technology systems, including inventory tracking programs, digital kitchen display systems (KDS), and scheduling software platforms.
- Compliance Certifications: Valid Alberta Food Safety Certification required. Deep functional knowledge of local Alberta Health Services (AHS) inspection checklists, safety standards, and strict WHMIS criteria.
- Stamina & Resilience: The physical capability and mental focus needed to lead, coach, and stand on the hot line for extended shifts in an intense, fast-moving corporate launch environment.

Why Join Us

This is your unique opportunity to build, scale, and lead a premium kitchen team from the ground up in a prime downtown Calgary commercial hub. Tony Roma’s offers an energetic, growth-oriented leadership culture where high-performance culinary operators are given the structural autonomy, operational tools, and professional headroom to directly drive business strategy, optimize food culture, and accelerate their career path.

Pay: $15.00-$23.00 per hour

Perks:

- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- Life insurance
- Vision care

Work Location: In person

📌 BACK OF HOUSE (BOH) ASSISTANT MANAGER (Calgary)
🏢 Tony Roma's
📍 Calgary