Kitchen Manager / Head Chef

Vegan Street & The Attic Bar & Stage | Calgary, AB

Salary: $50,000–$60,000 annually (negotiable based on experience) + approximately $6,000–$8,000 in annual tips

Benefits: Extended health benefits after 6 months, complimentary shift meals, staff promotional tab. 2 weeks paid vacation to start, 3 weeks paid vacation after 2 years.

Position: Full-time, leadership role Wednesday to Sunday (Monday and Tuesdays off)

About Us:

Vegan Street and The Attic Bar & Stage are two independently owned, plant-based restaurants located in the heart of Inglewood, Calgary.

Since opening in 2020, we've built our reputation on creative vegan comfort food, scratch-made dishes, generous portions, and a commitment to supporting local producers and businesses.

Vegan Street is known for its approachable, plant-based comfort food, while The Attic offers fresh pasta, stone-fired pizza, cocktails, and live entertainment. Together, we're a busy, dynamic operation with two distinct menus, a shared kitchen team, and a whole lot of moving parts.

After being with us since day one, our longtime Kitchen Manager is moving on to pursue a new career path. We're incredibly grateful for everything he's helped us build, and we're now looking for someone exceptional to step into this role and help lead our kitchens into their next chapter.

The Role

We're looking for an experienced, highly organized, hands-on Kitchen Manager who thrives in a fast-paced environment, leads by example, and genuinely cares about the food leaving the kitchen.

This is not a clipboard-and-office kind of management position. We need someone who is just as comfortable coordinating a busy prep team as they are jumping onto the line during a packed Friday night.

You'll oversee the entire back-of-house operation for both Vegan Street and The Attic, ensuring that our food is consistently excellent, our kitchens run efficiently, and our team feels supported and accountable.

We currently have an Executive Chef who develops our recipes and menus, so we're not necessarily looking for someone to take over the creative direction of the restaurants. However, we're absolutely open to an experienced chef who has the culinary vision, leadership skills, and understanding of our brand to eventually take on that responsibility.

We have signature dishes that our customers know and love, and preserving those favourites is important to us. At the same time, we're always evolving, with a growing focus on whole-food options, seasonal ingredients, local suppliers, and scratch-made cooking.

What You'll Be Responsible For:

Kitchen Leadership & Service

- Lead, train, motivate, and support the entire BOH team across both restaurants.
- Work hands-on alongside the line cooks during busy services, maintaining speed, organization, and quality.
- Ensure every dish meets our standards for flavour, presentation, portioning,



and consistency.
- Identify bottlenecks and implement solutions to improve kitchen efficiency and ticket times.
- Set clear expectations, provide constructive feedback, and hold the team accountable.
- Foster a positive, respectful, and qualified kitchen culture.

Prep, Recipes & Quality Control

- Coordinate with the prep team to ensure all recipes are executed accurately and consistently.
- Maintain recipe standards, portion control, food quality, and presentation across both kitchens.
- Ensure appropriate prep levels are maintained for daily service, weekends, special events, and seasonal fluctuations.
- Monitor food safety, cleanliness, proper storage, labelling, and kitchen organization.
- Work with the GM to implement new menu items and maintain consistent execution.

Scheduling & Operations

- Create and manage the weekly BOH schedule, including prep cooks, Vegan Street day and evening line cooks, Attic line cooks, and dishwashers.
- Manage labour effectively while ensuring adequate coverage for busy services and special events.
- Oversee weekly food and supply ordering, vendor relationships, and product availability.
- Monitor food waste, portioning, and overall kitchen costs.
- Coordinate quarterly inventory counts.
- Ensure equipment is properly maintained and kitchen systems are followed.

Menus, Features & Events

- Collaborate with the GM on monthly menu features, seasonal specials, and new product launches.
- Coordinate kitchen preparation and execution for private events, weddings, catering, and large reservations.
- Help develop and refine kitchen systems as the business continues to grow.
- For the right candidate, there may be opportunities to contribute to recipe development and the future culinary direction of both restaurants.

Who We're Looking For: We're looking for someone who takes real pride in their work and understands that the smallest details make the biggest difference.

Our ideal candidate:

- Has significant experience in high-volume restaurant kitchens, ideally with previous kitchen management or sous chef experience.
- Is a confident, capable line cook who can lead by example during demanding services.
- Has exceptional organizational skills and can manage multiple teams, priorities, and moving parts.
- Understands scheduling, ordering, inventory, labour management, and food cost control.
- Has a sharp eye for detail and refuses to compromise on quality or consistency.




- Is an effective communicator who can coach and develop staff while maintaining clear expectations.
- Is proactive, resourceful, and solution-oriented.
- Understands the importance of cleanliness, food safety, and well-organized kitchen systems.
- Is comfortable working evenings and weekends, including peak service periods.
- Respects the recipes and standards that have made our restaurants successful while bringing ideas for thoughtful improvement.

Plant-based cooking experience is a strong asset, but not a requirement. We're more interested in finding an excellent kitchen leader who is genuinely excited about our food and what we're building. Our Transition & Training Process

Because this is such an important leadership position, we're taking a thoughtful approach to finding the right person.

The successful candidate will begin with a hands-on training and evaluation period, working as a line cook alongside our current Kitchen Manager to learn our menus, recipes, systems, and team dynamics.

During this period, we'll be looking closely at culinary execution, leadership potential, efficiency, attention to detail, initiative, and overall fit with our team and values.

Advancement into the Kitchen Manager position will be contingent on successfully demonstrating the skills, work ethic, and leadership qualities required for the role.

We want to set both our new manager and our existing team up for long-term success, and we believe the best way to do that is by learning the operation from the inside out.

Compensation & Perks

- $50,000–$60,000 annual salary, negotiable for the right candidate. Probation period: $18/hr to start as a line cook + tips.
- Approximately $6,000–$8,000 in annual tips, in addition to salary (based on historical averages; not guaranteed).
- Salary review after 6 months of employment in KM role.
- Extended health benefits after 6 months.
- Complimentary meals during every shift.
- Monthly staff promotional tab.
- Opportunity to help shape the future of two established, independently owned restaurants.
- A supportive, inclusive workplace that values creativity, collaboration, and community.

How to Apply Please send us your resume ([email protected]) along with a brief introduction telling us about your kitchen leadership experience and why you'd be a great fit for Vegan Street and The Attic.

We're especially interested in hearing how you've managed busy services, developed kitchen teams, and maintained consistency across high-volume operations.

We're not simply looking for someone to fill a position. We're looking for someone who will take pride in what we've built, care about the people behind it, and help us continue to grow.

We look forward to meeting you!

Pay: $50,000.00-$60,000.00 per year

Benefits

- Discounted or free food
- Extended health care
- On-site parking
- Paid time off
- Store discount

Work Location: In person

📌 Kitchen Manager/Chef (Calgary)
🏢 Vegan Street Restaurants
📍 Calgary