We are looking for FUN, ENERGETIC and EXPERIENCED individuals in search of a challenging and rewarding career in the Food Services and Hospitality Industry in an exciting and family-oriented work environment that offers competitive wages and room for professional growth.

We are passionate about providing our guests with amazing food with a superior dining experience each time they visit one of our establishments.

Company Operating Name: Stony Joe’s Restaurant Inc. o/a Original Joe’s Restaurant & Bar
Start Date: As Soon as Possible
Business Address – Location of Work: 220 – 4300 South Park Drive, Stony Plain, Alberta T7Z 2W7

Terms of Employment:
• Permanent Position – Full-time
• Weekends, mornings, daytime hours, evenings, and nights

How to Apply – Contact Information:
Email – [email protected] or fax: 647-723-0432
Please make sure to include the Job Reference# when applying.
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COOKS – When applying please use Job Reference# OJSPC6
Position Title: Cook
Available Positions: Six (6)

Terms of Employment:
• Permanent position – Full-time
• Morning, day, evening, nights, and weekends
• Wage: $17.50 to $18.50/hour for 35-40 hours per week

Job Descriptions / Main Duties:
• Providing prompt fulfillment of orders, prepares orders according to bill flow,
• Correctly prepares foods according to recipes and or instruction,
• Provides superior service and presentation of food for our guests,
• Resolving any complaints about food preparation or quality,
• Cross training in all areas of the kitchen including but not limited to grills, sauté, prep, dish washing, cleaning common areas of the kitchen, food rotation in coolers, fridges, and freezers,
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals,
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients,
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items,
• Stores leftovers according to established standards,
• Training staff in preparation, cooking, and handling of foods when required and assists with orienting new employees to their work area,
• Coordinates daily food supply inventory for kitchen when needed. Submits order to supervisor as required,
• Assists with receipt of deliveries and proper storage of said items delivered,
• Ensures smooth operation of kitchen services during absence of supervisor,
• Maintains cleanliness and sanitation of equipment, food storage, and all common work areas,
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing, silverware, as needed,
• Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area,
• Additional kitchen duties as requested and directed by kitchen manager or general manager,
• Must abide by all kitchen rules, schedules, and health and safety regulations.

Skill / Experience Requirements:
Education – Completion of Secondary (High) School is an asset.
Work – 2 – 3 years of experience as a Cook, or combination of relevant education and experience are required.
Work Site Environment – Fast pace and high pressure.
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KITCHEN MANAGER – When applying please use Job Reference# SJKMSP2
Position Title: Kitchen Manager
Available Positions: Two

Terms of Employment:
• Permanent position – Full-time,
• Morning, day, evening, nights, and weekends – Shift Work,
• Wage: $18.65 – $21.63/hour for 35 – 40 hours per week.

Responsibilities / Main Duties:
• Champion all brand standards, policies, procedures, and best practices in kitchen operations
• Recruit and retain “A” players for all kitchen positions in the restaurant with the assistance of the management team
• Create and/or maintain a positive culture of learning, recognition, doing things right and guest satisfaction
• Conduct and/or monitor thorough opening, changeover, revenue and closing walkthroughs during shifts readiness, adherence to spec, operational standards, food safety and the security of food inventory
• Instill safety, cleanliness, hygiene, and sanitation awareness best practices in the kitchen
• Ensure the training, certification and adherence to all food safety standards and regulations for all kitchen team members
• Conducts kitchen orientations and committed to the training paths for team development in all kitchen positions
• Provide guidance, coaching, and training to the kitchen team resulting in team depth and the development of candidates for future AKM and KM positions
• Assume responsibility for staffing, scheduling, labour, and all Human Resources management including the evaluations and wage recommendations for the kitchen team
• Participate in weekly manager meetings providing feedback on team members for performance reviews, coaching, training, disciplinary actions, terminations and all the appropriate accompanying documentation
• Assume responsibility for the accuracy of all financial information and reporting (food inventory, kitchen tips, kitchen labour)
• Assume complete responsibility for food cost – conduct accurate inventory counts, proper ordering and receiving, calculating costs, managing waste, developing corrective actions plans with reporting schedules and timelines
• Assume complete responsibility for Kitchen labour costs – develop weekly labour forecasts, prepare schedules accurately to ensure guest satisfaction, profitability, and team morale on a weekly basis
• Coordinate and oversee the execution of effective cleaning schedules and repair and preventative maintenance programs for the entire facility and the equipment within it
• Establish operational priorities, facilitate implementation, and delegate responsibilities to Assistant Managers and Supervisors when and where appropriate with effective follow-up
• Participate actively in the daily operations of the kitchen, with appropriate balance in revenue periods and days of the week – be directly involved in food production
• Complete additional duties as assigned by the General Manager and/or Regional Kitchen Manager
• Always ensure that all responsibilities listed on the Back of House Key Accountabilities Poster, and personally performed or delegated to qualified and trained personnel

Skill / Experience Requirements:
• 1 – 2 Years Culinary experience with a minimum of One (1) year in Kitchen Management (Preferred), or a combination of relevant education and experience are required.
• Completion of secondary school is required.
• Completion of a community college program in food service administration, hotel and restaurant management or related discipline would be an asset.
• Strong leadership skills, with the ability to adapt to new situations.
• An intense sense of employee morale and engagement, and you must be able to work on any issue that arises.
• An understand of an inventory control system.
• Strong with online and prep cooking.
• The capability to oversee a large staff and manage all situations, accordingly, keeping our core values and ideologies in mind.
• A good attitude and the ability to work with a dynamic management team, with a powerful desire to help grow the business.

Work Environment:
• Team Environment
• Standing for long periods of time
• Heavy lifting – up to 50lbs
• Use of potentially dangerous kitchen equipment and training is required
• Use of chemicals on a daily basis.

Required languages: English

Education level: Completion of High School is an asset

Required skills: Please see description

Closest intersection: South Park Drive & 43 Ave