Compensation: $50,000 to $60,000 CAD annually, based on qualifications and experienceWe are looking for a robust, 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 ResponsibilitiesProduction and Daily OperationsLead daily prep and To-Go kitchen operations from open to closePlan and organize daily and weekly production schedules based on forecasts, catering demand, and location needsEnsure prep is completed accurately, consistently, and on time to Hello Nori recipe and portioning standardsManage third-party delivery platform operations (Uber Eats, DoorDash), including order accuracy, menu availability, and packaging standards suited to delivery and to-goManage kitchen staff scheduling, training, and daily task delegationControl kitchen labour and productivity against targetsBuild a team capable of covering early morning starts and weekend or holiday production as requiredInventory and Cost ControlManage inventory, ordering, receiving, storage,



and product rotationMonitor food waste and maintain strong food cost controlsMaintain Hello Nori recipes, portioning, quality, and presentation standardsCross-Location CoordinationCoordinate production and product movement between Club Kitchen and restaurant locationsCommunicate shortages, operational issues, and production risks proactively to location leadership and abovePartner with the Catering Chef on shared Club Kitchen scheduling, equipment, and space needsFood Safety and Facility StandardsMaintain food safety, sanitation, labelling, temperature, and cleaning standards across the facilityHold and maintain required food safety certification (FOODSAFE Level 1, minimum)Maintain accountability for equipment, organization, and overall kitchen readinessIdentify production bottlenecks and continuously improve kitchen systems and workflowQualificationsExperience in kitchen production, commissary, or high-volume prep environmentsExperience managing multi-channel or off-premise food production (catering, delivery, or supply to multiple locations) considered a strong assetFOODSAFE Level 1 certification required, Level 2 an assetStrong organizational, scheduling, and inventory management skillsComfortable managing third-party delivery platform operations

📌 Production Chef (Vancouver)
🏢 Hello Nori
📍 Vancouver