Mary Brown's Chicken has over 300 locations across Canada and is growing. The brand is 100 per cent Canadian-owned, being first established in St. John's Newfoundland in 1969. The brand started out with only three stores but as its reputation grew for quality, mouth-watering food, so did the franchise. Mary Brown's is renowned for its Big Mary®, named Canada's Best Chicken Sandwich, and made-fresh methodology including hand cutting and hand breading its Signature Chicken and Taters from farm-fresh Canadian ingredients. Mary Brown's boasts 20 years of consecutive same-store sales growth and has been awarded the Canadian Franchise Association's Franchisees' Choice Designation for 15 consecutive years. The company went international in 2024, opening stores in the UK and Mexico, and most recently India.
On-site · Medicine Hat
The role involves purchasing general and specialized equipment and materials while negotiating offers and contract terms with suppliers. Additionally, the officer is responsible for hiring, training, and supervising staff and monitoring delivery schedules.
On-site · Lethbridge
The officer is responsible for purchasing general and specialized equipment and materials while negotiating offers and contract terms with suppliers. They also manage delivery schedules and supervise staff to ensure operational efficiency.
On-site · Gander
The Packline is responsible for assembling customer orders according to company standards while ensuring food freshness and quality. They must also maintain a clean, sanitary work environment and assist with inventory management.
On-site · Gander
The cashier is responsible for providing excellent customer service, managing food and beverage orders, and resolving customer complaints professionally. They also handle inventory tasks, maintain store cleanliness, and ensure accurate processing of sales transactions.
On-site · Gander
The Food Service Supervisor is responsible for managing shifts, coaching staff, and ensuring all food safety and operational standards are met. They also handle inventory, maintain restaurant cleanliness, and provide high-quality service to customers.
On-site · Gander
The cook is responsible for preparing and cooking food according to company standards while maintaining a clean and sanitary kitchen environment. They also manage food inventory, handle deliveries, and ensure all safety protocols are followed during shifts.
On-site · Baie Verte
The manager is responsible for overseeing daily restaurant operations, including staff recruitment, training, and performance monitoring. Key duties include managing budgets, balancing cash reports, and ensuring health and safety regulations are met.
On-site · Pasadena
The role involves planning, directing, and evaluating daily restaurant operations while supervising a staff of 3-4 people. Key duties include monitoring performance, managing inventory, and ensuring health and safety regulations are met.
On-site · Corner Brook
The cook is responsible for preparing and cooking complete meals while maintaining kitchen cleanliness and inventory records. They also supervise kitchen staff and manage daily kitchen operations.
On-site · Happy Valley-Goose Bay
Responsible for serving customers at counters, preparing simple food items, and packaging take-out orders. Maintains cleanliness by sanitizing kitchen surfaces, washing dishes, and cleaning dining areas.
On-site · Labrador City
The attendant is responsible for preparing simple food items, serving customers at counters, and taking orders. Additionally, they must maintain cleanliness by sanitizing work surfaces, washing dishes, and managing kitchen waste.
On-site · Fort McMurray
The supervisor is responsible for coordinating staff activities, training employees in safety and sanitation, and ensuring food quality standards are met. They also manage inventory, handle customer complaints, and establish work schedules.
On-site · Kelowna
The District Manager provides leadership and operational support to a team of franchised QSR units to drive sales, profit, and brand standards. They are responsible for business development, conducting field audits, and coaching franchisees on financial and operational excellence.
On-site · Kawartha Lakes
The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising a team of 5-10 staff members. Key duties include recruiting and training personnel, managing inventory, and ensuring high standards of customer service and health safety.
On-site · Springdale
Supervise food service operations and manage staff within a food and beverage environment. Ensure efficient manufacturing and management of food services on-site.
On-site · Ottawa
The Store Associate is responsible for delivering exceptional guest service while performing restaurant operations including food preparation, cash handling, and cleaning. They must maintain company standards for food quality, safety, and hospitality while working collaboratively with the team.
On-site · Fort McMurray
Prepare and cook complete meals while supervising kitchen staff and helpers. Maintain inventory records, order supplies, and ensure the cleanliness of food service areas.
On-site · Woodbridge
The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising staff performance. Key duties include recruiting and training employees, ensuring health and safety compliance, and managing customer relations.
On-site · Markham
The Payroll Specialist manages full-cycle payroll processing for corporate stores and the Support Centre while maintaining accurate HRIS data. They ensure compliance with legislative standards, prepare payroll reports, and serve as a primary contact for employee inquiries.
On-site · Vaughan
Oversee daily restaurant operations, including budget management, staff recruitment, training, and scheduling. Ensure high standards of customer service, health and safety compliance, and efficient inventory and supplier management.
