Let us introduce ourselves and get to know each other! The Canadian Brewhouse started in Alberta in 2002 with one location that has since grown to 48! We opened our first Canadian Brewhouse & Grill location in Kelowna, British Columbia in 2015, and are continuing to expand in BC. Our Abbotsford location opened in 2016, and Prince George, Fort Saint John & Richmond opened in 2017. In fact, The Canadian Brewhouse, and The Canadian Brewhouse & Grill will be growing for many years to come. Our one-of-a-kind Canadian themed sports bar & grill has an extensive menu of appetizers, entrees, drinks and amazing specials every night of the week. You’ll note our Canadian decor starts right when you walk up to our huge Inuksuk at our doors and continues throughout the restaurant in a “cheeky” Canadian fashion. We promise, when you come to The Canadian Brewhouse, you’ll instantly feel at home, because our house is your house…only we have way more TVs! You won’t find a better selection of screens anywhere for the sports you love! We even provide tabletop speakers for those nights when multiple sports and teams are playing. We also believe being part of a community means giving back. We’ve been raising funds for various charities through events and fundraisers for over 10 years. Charities like The Stollery Children’s Hospital Foundation, Breast Cancer Research, Prostate Cancer (Movember) and many local initiatives that are important to our neighbours in various communities. Our people are the real success of our company. If you're interested in being a part of the Brew Crew, visit us at http://thecanadianbrewhouse.com/work-with-us/ and fill out an application today! Our house is your house, The Canadian Brewhouse
On-site · Prince George
The Culinary Supervisor is responsible for coaching and mentoring the back-of-house team while ensuring a safe, sanitary, and efficient work environment. They will also manage administrative tasks such as scheduling, ordering, inventory control, and hiring new staff.
On-site · Prince George
The Kitchen Manager is responsible for coaching and mentoring the back-of-house team while ensuring a safe, sanitary, and efficient work environment. They will also manage administrative tasks such as scheduling, purchasing, inventory control, and hiring new staff.
On-site · Saskatoon
The line cook is responsible for preparing menu items while maintaining high standards of safety and cleanliness in the kitchen. They must work collaboratively with the team to ensure efficient back-of-house operations and guest satisfaction.
On-site · Prince George
The Culinary Supervisor is responsible for coaching and mentoring the back-of-house team while ensuring a safe and sanitary work environment. They manage operational tasks including scheduling, purchasing, and fostering positive relationships between front and back-of-house staff.
On-site · Prince George
The Kitchen Manager is responsible for coaching and mentoring the back-of-house team while ensuring a safe and sanitary work environment. They manage operational tasks including scheduling, purchasing, and maintaining positive relationships between front and back-of-house staff.
On-site · Kitchener
The Assistant General Manager is responsible for leading and mentoring the team to ensure a high-quality guest experience. They handle difficult situations, monitor building maintenance, and collaborate with the General Manager on ordering and store operations.
On-site · Saskatoon
The role involves preparing food and working as a line cook within a collaborative kitchen environment. Responsibilities include maintaining high standards of safety and cleanliness while supporting the overall back-of-house operations.
On-site · Fort McMurray
Provide an exceptional guest experience by delivering high-quality service in a restaurant setting. Maintain a deep knowledge of the menu and contribute to a positive, collaborative team environment.
On-site · Barrie
The General Manager is responsible for overseeing departmental managers and hourly staff while maintaining high standards for building operations and customer service. They will also handle administrative duties such as payroll, scheduling, financial analysis, and the facilitation of in-house events.
On-site · Fort McMurray
Provide an above and beyond guest experience through quality customer service and a can-do attitude. Maintain the restaurant's reputation by effectively serving guests and supporting the team.
On-site · Oakville
Oversee departmental managers and hourly employees while facilitating onboarding and training. Manage administrative duties including payroll, scheduling, and the planning of in-house events and fundraisers.
On-site · Oakville
The Kitchen Manager is responsible for coaching and mentoring the back-of-house team while ensuring a safe and sanitary work environment. They manage operational tasks including scheduling, purchasing, and maintaining positive relationships between front and back-of-house staff.
On-site · Oakville
Lead, coach, and mentor the back-of-house team while ensuring a safe and sanitary work environment. Manage operational tasks including scheduling, purchasing, ordering, and fostering positive relationships between front and back-of-house staff.
On-site · Oakville
The Assistant Kitchen Manager is responsible for coaching and mentoring the kitchen team while ensuring efficient back-of-house operations. They must also manage scheduling, inventory, food safety standards, and hiring processes to support the restaurant's success.
On-site · Oakville
The Bar Manager is responsible for leading, coaching, and mentoring the team to ensure high-quality guest experiences and operational excellence. They will also handle daily store tasks, including ordering, building maintenance, and resolving complex operational challenges.
On-site · St. Albert
The Line Cook is responsible for preparing menu items while maintaining high standards of safety and cleanliness in the kitchen. They must work collaboratively with the team to ensure efficient back-of-house operations and guest satisfaction.
On-site · Oakville
The Service Manager is responsible for leading, coaching, and mentoring the team to ensure high-quality guest experiences and adherence to company values. They also oversee daily operations, including building maintenance, inventory ordering, and resolving complex service challenges.
On-site · Oakville
The Kitchen Manager is responsible for coaching and mentoring the back-of-house team while ensuring high standards of safety, sanitation, and food storage. They will also manage administrative tasks such as scheduling, hiring, and maintaining purchasing standards to meet sales forecasts.
On-site · Airdrie
The Line Cook is responsible for preparing menu items while maintaining high standards of safety and cleanliness in the kitchen. They will work collaboratively with the team to ensure efficient back-of-house operations and guest satisfaction.
On-site · Oakville
The Assistant General Manager will oversee departmental managers and hourly staff while ensuring high standards of facility maintenance and operational efficiency. They are responsible for managing administrative duties such as payroll, scheduling, and financial analysis while fostering a positive team culture.
