KITCHEN LEADER — 804 BROUGHTON STREET

1 — ABOUT SUPERFLUX

Superflux's purpose is to “Bring Happyness & Do Cool Sh!t”, via “F*$king Awesome Food & Beverage Experiences”. Superflux {Cabana} is our island outpost at 804 Broughton Street in Victoria, BC, where we specialise in cocktails and burgers.

2 — ABOUT THE ROLE

Are you passionate about food and beverage? Do you like the pace of a busy kitchen, leading by example, and sending out food you're proud of? We're looking for a Kitchen Leader.

Reporting to the Hospitality Leader (GM), you run the {Cabana} kitchen — the food program, the people in it, and the numbers behind it. You are instrumental in developing the BOH team and in executing our food program to a high standard. You are the glue that holds the team together.

This seat replaces the former Assistant Kitchen Leader role at {Cabana}.

3 — HOW WE WORK: OUR CORE VALUES

These are the four values we hire on, coach on, and review against.

COMMITTED — BRING YOUR BEST

Show up on time, prepared, ready to bring your best. Finish what you start; follow through without being chased. Bring the attitude you'd want to work next to, even on the hard days.

COLLABORATIVE — MAKE THE TEAM BETTER

Treat people, partners, and guests with the same respect. Ask “how can I help?” before you're asked. Listen first, assume good intent, and deal with issues directly, not sideways. Nobody wins alone here.

HUMBLE — STAY TEACHABLE

Say “I don't know” and “I was wrong” out loud — they're strengths here, not weaknesses. Ask questions before you make assumptions. Give credit away, take responsibility. The best idea wins.

PROUD — CARE LIKE IT'S YOUR NAME ON THE DOOR

Sweat the details — the plate, the pass, the walk-in, the line at 7pm on a Saturday. Show daily passion for what you do, and how you do it. Chase better every day.

4 — RESPONSIBILITIESThe five areas below are weighted to show where this seat's attention belongs. The percentages are a statement of priority, not a timesheet.

4 — RESPONSIBILITIES The five areas below are weighted to show where this seat's attention belongs. The percentages are a statement of priority, not a timesheet.

FOOD QUALITY & EXECUTION 45%

- — Execute the food program to spec, every service, in every station.
- — Coach the team to standard plating and presentation; correct drift on the pass, not after it.
- — Keep recipes, plating guides and prep lists current and in use.
- — Prepare, season and cook to spec, meeting dietary requirements where required.
- — Approach cooking with passion, and set the standard the line works to.




- — Escalate major issues promptly — safety risks, equipment failure, supply gaps.

TEAM LEADERSHIP, TRAINING & DEVELOPMENT 25%

- — Train and develop all BOH staff using the training paths, and sign them off.
- — Be a positive and influential presence for the whole BOH and FOH team.
- — Run 30/60/90-day and annual reviews for the BOH team on schedule.
- — Build the bench — identify who is ready for more, and give it to them.
- — Hold the team to the core values, starting with your own conduct.

FOOD COST, ORDERING & INVENTORY 10%

- — Hit the targeted food cost without cutting quality.
- — Place food orders for all products; forecast product needs ahead of demand.
- — Complete weekly and monthly inventory counts accurately and on time.
- — Maintain and update inventory pricing.
- — Record and reduce waste.

LABOUR, SCHEDULING & PRODUCTIVITY 10%

- — Schedule to the labour budget set by leadership.
- — Manage BOH sales per labour hour against target, week to week.
- — Adjust staffing to the business as it actually trades, not as it was forecast.

FOOD SAFETY, SANITATION & HEALTH AND SAFETY 10%

- — Adhere to all sanitation and food production codes.
- — Keep temperature and food safety logs complete, with no gaps.
- — Maintain overall cleanliness of the kitchen, supplies and equipment.
- — Operate kitchen equipment, including the industrial dishwasher, safely and efficiently.
- — Close out health and safety corrective actions; carry no repeat findings.

5 — WHAT SUCCESS LOOKS LIKE This is what we will be looking at when we sit down to talk about your performance and your wage.

- Food cost - Under 32% of BOH sales - Weekly
- BOH sales per labour hour - Over $100 - Weekly — Cabana Productivity Tracker, reviewed in the weekly leadership meeting (Ninety)
- Food waste - Under $120 - Weekly
- BOH training paths up to date & signed off - 100% of the BOH team current - Monthly
- Inventory counts - Completed on time; variance explained -Weekly & monthly
- 30/60/90-day and annual reviews - Completed on schedule for every BOH team member
- Recipes & plating guides - Current — no out-of-date spec in use on the line - Quarterly
- Temperature & food safety logs - Complete, no gaps -Weekly




- Health inspection - No critical infractions - Per inspection
- Health & safety corrective actions -Closed by the agreed date; no repeat findings Monthly

6 — GROWTH & DEVELOPMENT This seat is the senior culinary role at {Cabana}, and it is a step toward Hospitality Leader (GM) here or a multi-venue culinary role across Superflux.

You will be given the numbers that run a kitchen — food cost, labour, waste, productivity — and taught to move them, not just report them.

Where you show you can develop people, you will be given more of the BOH team to develop.

7 — REQUIREMENTS

— 3 years in a restaurant or kitchen, including at least 2 in a leadership role.

— FoodSafe Level 1 (required).

— Sound understanding of culinary terminology.

— Clear understanding of how to achieve targeted food costs and budgets.

— Comfortable forecasting product needs.

— Able to schedule to a labour budget.

— Solid problem-solving skills; able to work independently.

— Controls inventory with a quality-first mentality.

8 — SCHEDULE & PHYSICAL DEMANDS

— This position is full time. It is not Monday to Friday, and it is not 9 to 5.

— Estimated hours of work are 38–40 per week, across evenings, weekends and holidays.

— Extended periods standing and walking; frequent bending, reaching and lifting.

— Lifting up to 50 lb, with assistance available for heavier loads.

— Hot, wet and fast-moving kitchen environment; repetitive knife and prep work.

9 — COMPENSATION & BENEFITS

- Wage $24.00 per hour.
- Tip pool - Participation in the BOH tip pool — $8–10 per hour on average. Tip income varies with sales and season, and tip distribution is being moved to an employee tip committee.
- Health Spending Account$1,500 per year.
- Vacation3 weeks, paid at 6% on all earnings.
- Meals Staff and management meals.
- BonusThis seat does not carry a bonus at this time.

10 — TRAINING, REVIEW & PROGRESSION — Your training is structured around the {Cabana} BOH Training Path and its sign-off sheet.

— Reviews at 60 and 90 days, then annually.

— Wage reviews are held annually and are tied to the measures in section 5, not to time served.

11 — OUR COMMITMENT TO EMPLOYEES

Superflux is committed to building a winning team of productive and professional folks from all walks of life. We seek to create a happy, supportive workplace, where open and honest leadership provides a safe and inclusive environment full of diverse, talented people.

Pay: From $24.00 per hour

Expected hours: 38.0 – 40.0 per week

Perks

- Discounted or free food
- Store discount

Work Location: In person

📌 Kitchen Leader (Victoria)
🏢 Superflux Cabana
📍 Victoria