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Brewery Kitchen​/Canteen Shift Lead

Job in Abbotsford, BC, Canada
Listing for: Go2hr
Full Time position
Listed on 2026-10-17
Job specializations:
  • Restaurant/Food Service
    Restaurant Manager, Catering, Cook & Chef, Food & Beverage
Salary/Wage Range or Industry Benchmark: 42000 - 54000 CAD Yearly CAD 42000.00 54000.00 YEAR
Job Description & How to Apply Below
  • 9251 Woolly Dog Alley #102, Chilliwack, BC V2P 0J6, Abbotsford
  • Accessible

    Employer:

    No
  • Open to International applicants with valid Canadian Work permits:
    Yes

We are searching for a Shift Lead to join our Chilliwack Canteen Team. This is a fast-paced busy little kitchen, with fun opportunities for farm to table features. Each week our crew pumps tons of food sales from our Canteen (or Kitchen). The ideal candidate will be responsible for assisting in the preparation and presentation of high-quality food offerings, supervising kitchen staff, and ensuring adherence to food safety standards.

Responsibilities

& Qualifications Key Areas of Accountability
  • 1. Accountable for:
    Daily Canteen Operations

    Supporting Key Tasks

    • i. Running service with proactive leadership
    • ii. Quality Control Checks and maintaining standards
    • iii. Demonstrate professionalism and lead by example.
    • iv. Managing prep schedules and production needs
    • v. Ensuring the kitchen remains organized, safe, and efficient
  • 2. Accountable for:
    Team Development & Canteen Lead Support

    Supporting Key Tasks

    • i. Mentor, coach, and elevate kitchen team members
    • ii. Help train new employees and re-train crew as needed
    • iii. Assist with inventory and ordering when needed
    • iv. Time off coverage for CT LEAD with timesheets and payroll submission
    • v. Foster teamwork, accountability, and a positive kitchen culture.

    and scheduling as needed.

  • 3. Accountable for:
    Systems & Compliance

    Supporting Key Tasks

    • ii. Ensure cleaning systems are being maintained
    • iii. Health & safety procedures are being followed
    • iv. Recipe standardization is maintained
    • v. Monitor food presentation, portion control, and consistency
    • vi. Help manage food costs through portion control and efficient production.
    • vii. Ensure kitchen equipment is used correctly and maintained.
  • 20

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