Compensation: $50,000 to $60,000 CAD annually, based on qualifications and experience
We are looking for a strong, organized Catering Production Manager to lead our centralized prep and To-Go operations. This role owns consistent production, food quality, inventory control, labour efficiency, and on-time fulfillment across the Club Kitchen facility, supporting multiple Hello Nori locations and our third-party delivery channels.
Key Responsibilities Production and Daily Operations Lead daily prep and To-Go kitchen operations from open to close
Plan and organize daily and weekly production schedules based on forecasts, catering demand, and location needs
Ensure prep is completed accurately, consistently, and on time to Hello Nori recipe and portioning standards
Manage third-party delivery platform operations (Uber Eats, DoorDash), including order accuracy, menu availability, and packaging standards suited to delivery and to-go
Manage kitchen staff scheduling, training, and daily task delegation
Control kitchen labour and productivity against targets
Build a team capable of covering early morning starts and weekend or holiday production as required
Inventory and Cost Control Manage inventory, ordering, receiving, storage, and product rotation
Monitor food waste and maintain robust food cost controls




Maintain Hello Nori recipes, portioning, quality, and presentation standards
Cross-Location Coordination Coordinate production and product movement between Club Kitchen and restaurant locations
Communicate shortages, operational issues, and production risks proactively to location leadership and above
Partner with the Catering Chef on shared Club Kitchen scheduling, equipment, and space needs
Food Safety and Facility Standards Maintain food safety, sanitation, labelling, temperature, and cleaning standards across the facility
Hold and maintain required food safety certification (FOODSAFE Level 1, minimum)
Maintain accountability for equipment, organization, and overall kitchen readiness
Identify production bottlenecks and continuously improve kitchen systems and workflow
Qualifications Experience in kitchen production, commissary, or high-volume prep environments
Experience managing multi-channel or off-premise food production (catering, delivery, or supply to multiple locations) considered a strong asset
FOODSAFE Level 1 certification required, Level 2 an asset
Strong organizational, scheduling, and inventory management skills
Comfortable managing third-party delivery platform operations

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📌 Production Chef (British Columbia)
🏢 Hello Nori
📍 British Columbia