• Lead all front of house operations during service — floor management, guest relations, team supervision • Hire, onboard, schedule, and develop the full FOH team (servers, bartenders, hosts, runners) • Own the guest experience from reservation to farewell — handle complaints with grace and follow-through • Oversee the reservations platform (OpenTable or Toast) — manage covers, wait lists, and special requests • Train the team on menu knowledge, allergen awareness, wine service, and steps of service • Manage the POS system — end-of-day reports, sales tracking, cash reconciliation • Collaborate daily with the Head Chef on service timing, pacing, and communication between kitchen and FOH • Manage liquor inventory and bar program in partnership with the Bartender • Ensure Serving It Right and all BC liquor compliance requirements are met

• Run the kitchen in the Head Chef’s absence — full service, full responsibility • Execute and maintain the Upriver menu to the highest standard on every section • Train and mentor Line Cooks and Prep Cooks on technique, food safety, and presentation • Manage daily mise en place, prep lists, and station readiness • Monitor food cost, waste reduction, and portion control at the line level • Assist with ordering, receiving, and supplier relationship management • Maintain HACCP logs, temperature records, and Fraser Health compliance • Contribute ideas for seasonal menu changes and daily specials

• Lead all kitchen operations for 60-seat upscale casual service, Tuesday–Sunday, plus weekend brunch • Develop and refine the seasonal menu alongside the owner — farm-to-table, Fraser Valley-sourced • Hire, train, and mentor the full kitchen brigade (Sous Chef, Line Cooks, Prep Cooks, Kitchen Porters) • Build and maintain relationships with Fraser Valley suppliers (Driediger Farms, Rocky Ridge Farm, Pacific Wild Seafood, and others) • Write weekly prep lists, order guides, and mise en place standards • Ensure full Fraser Health compliance at all times — HACCP logs, food safety, sanitation • Create and maintain the kitchen recipe book and staff training materials • Be the standard-bearer: cook with intention, taste constantly, take pride in every plate

• Lead all kitchen operations for 60-seat upscale casual service, Tuesday–Sunday, plus weekend brunch • Develop and refine the seasonal menu alongside the owner - farm-to-table, Fraser Valley-sourced • Hire, train, and mentor the full kitchen brigade (Sous Chef, Line Cooks, Prep Cooks, Kitchen Porters) • Build and maintain relationships with Fraser Valley suppliers (Driediger Farms, Rocky Ridge Farm, Pacific Wild Seafood, and others) • Write weekly prep lists, order guides, and mise en place standards • Ensure full Fraser Health compliance at all times — HACCP logs, food safety, sanitation • Create and maintain the kitchen recipe book and staff training materials • Be the standard-bearer: cook with intention, taste constantly, take pride in every plate