our people - Joey Restaurants

Transcription

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JALAs
“JOEY ANNUAL
LEADERSHIP
CONFERENCE &
AWARDS”
The JALAs are an annual conference we have held for the past 5 years. This year
we had over 180 attendees both from the restaurants and from Head Office. A huge
investment in both time and cost, but we feel it plays a critical role in continuing to
keep our leadership connected with one another and aligned with the brand.
The structure and content of the conference changes each year but the key objectives have remained
consistent:
• Celebrate the key achievements of the past year
• Get clear on how the company is performing financially – highlighting areas we are doing well and opportunities
to improve
• Align everyone on the vision and focus for the year to come – ensure we are all marching to the same beat
• Showcase new initiatives – Head Office is relentless in coming up with new shnazzy things to make operations do
• Recognize leadership excellence – a core value in our company – it is important we celebrate this and remind
everyone of how critical it is to our success
• Connect and reconnect – a chance to meet people you may not know, connect with head office departments
you might not see often, and to connect with close friends who have moved to work in different cities
• Provide Geoffrey Boyd, VP Bar and Concept Development, a creative outlet for his inner demons
Key highlights this year included an afternoon where operations shared best practices with each other. Not only was
there tremendous learning, there was the opportunity to have younger operators speak in front of a large audience
of their peers. A scary thing to do but an amazing learning opportunity. We also were inspired by (ret.) General Rick Hillier, top leader in the Canadian Military who kicked off the three day conference. He shared his experiences
and perspectives on leadership from the boardroom to the front lines.
Plans for JALA2015 are already underway. Hope to see you there!
TABLE OF CONTENTS
OUR PEOPLE
1
Nominees2
our pRODUCT
PRIME Steaks
9
our performance
11
24
2014 Best Workplace Award
26
League of Extraordinary Chefs 14
2014 Canada’s Top Organizations
Talent17
For Young People Award
27
Our People
WORLD CLASS
Polished
Engaging
Intuitive
Socially Intelligent
World Class. That is what
we aim for, an environment
full of individuals who are
in the game of constantly
mastering their skillset.
Our people are intuitive,
engaging and totally
prepared for what they
have to execute on. Our
guests feel that sense of
pride and expertise.
OUR PEOPLE
Nominees were selected on their
performance over the past 12 months
using examples of how the individual has
impacted results and supported our brand
pillars. Ultimately, nominees were selected
and ranked based on how they execute our
key brand drivers. The awards come with a
significant level of prestige and we ensured
that there was a high level of integrity in the
selection process.
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JMAIL SPRING 2014
OUR PEOPLE
For this award, each Regional Manager submitted a nominee from their region. The Vice Presidents of Operations
and Culinary Operations then selected the top three nominees for each category and the award recipient.
BACK of House Manager of the Year
The nominees were…
The recipient of the award was:
Zach Helm
Zach started his JOEY endeavor at Southcenter where he moved
through all prep and line stations in 16 months and took over as
Day Sous Chef. Moving into the Night Sous roll quickly after
by coaching up his entire prep team and coaches. He made a
huge leap in his development by committing to the Night Sous
position at JOEY Bellevue. Being up 15% on average has allowed
him to demand the results he dialed in at Southcenter and put
new systems in place with front of house to have his kitchen
operate at the highest level. Now he is at the newest Field Test
Store at University Village where he has built the schedule to 50
partners, organized the line for seamless execution and received
a 90% on his audit. Zac exemplifies passion to win and wears it on
his jacket every day, his team thrives off the coaching he gives.
His transparency and determination to have others win has put
him at the top of the region.
Vinoth Punniyaratnam
Dave Byron
Dave is an absolute pleasure to work with. We have come to
know and appreciate him for his fun loving attitude, his ability to
lead a team and, most importantly, his gravity defying hair-style
that takes shape following a long day in the kitchen. In the past
year, Dave has shown strong drive and incredible character in his
role as the Day Sous Chef at JOEY Bentall, and has, without a
doubt, taken the Head Sous Chef role for himself. No matter
the situation, he can bring laughter and great morale to any
room and, in the same day, be disciplined and direct all the while
maintaining an extremely high level of professionalism. His
organization and ability to connect with partners is second to
none and it shows up through his team daily. In one year he has
helped create a strong leadership team and it will only continue
to get stronger in his new role as Head Sous Chef.
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JMAIL SPRING 2014
Well where to start? When it comes to Vinoth, the only thing more
intense than his drive and competitiveness is trying to pronounce
his last name Punniyaratnam (poo-knee-yar-rat-nam). In all
seriousness, Vinoth comes to work every day looking to personally
grow as well as challenge his team to better themselves each shift.
He transferred into the role from Eaton Centre at the beginning of
the patio season, where he was instantly put into unfamiliar sales
volumes that topped $200,000 for 16 consecutive weeks. In his
first 6 months at Don Mills, he was able to recruit 20+ partners
and develop three partners into his shift leader grid. Over the last 6
months he was able to add three more shift leaders plus three new
closing coaches. Through what he brings to the people development
game it has allowed him to rise in the last year from a fairly green
sous chef to one of the top differentiated sous chef in the region.
OUR PEOPLE
FRONT of House Manager of the Year
Gary Higgins
Gary has an outstanding ability to create an environment where
people around him feel empowered to reach their full potential.
His contagious personality has others listen, admire, and respect
everything he has to offer. Since moving to JOEY Chinook he
has shaped a culture of honesty, integrity, and openness that
reaches all the way to the partner level. His accomplishments
in training, development, execution, and recruiting have him
paving an amazing future for himself. His “work hard/play hard”
mentality has him thriving to succeed not only in his career, but
also when competing in a match of beersbee with the boys. His
passion in people is both admirable and inspirational.
Chuck Leach
Dylan Yu
Dylan, aka “Mr. Calm-Stress”, is the definition of cool, calm, and
collected. Even in the most stressful of times he is unflappable.
He is one of the most consistent and straightforward managers
we’ve had the opportunity to work with and his partners know
him as reliable, caring and to be a man of his word. In under a
year he managed to excel in both the day and bar manager roles,
differentiating himself quickly within the region and is on his way
to becoming one of the top potentials in the company. He then
took on the University Village opening as Night Manager and led
the recruiting culture to one of the most seamless openings the
company has ever seen with a full people grid, a talented shift
leader grid full of high potentials, and some of the most positive
and consistent feedback of any open in the company. Dylan’s
passion to create a great work environment and openness to
coaching has produced some great results in little over a year
with the company and we look forward to the coming years
ahead.
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JMAIL SPRING 2014
Chuck is a force to be reckoned with when it comes to running some
of the busiest bars in the company. He was able to achieve one of
the highest bar brand audits within the company at Yorkdale, not
allowing high volume to compromise the results. He is relentless
with his selection, systems, and standards. Coming straight off the
busy Yorkdale opening, Chuck implemented what he had learned
seamlessly at Markville, assisting in making that opening one of
the smoothest ones yet. When his team was asked to use words to
describe him they chose words like authentic, inspiring, honest, and
patient. They also said that he creates a positive and inclusive work
environment and that he thrives on helping people grow.
OUR PEOPLE
Assistant General Manager/Head Sous Chef of the Year
Mike Kowbel
Since taking over for Brady Rod Kinnell in early July of last year,
Mike has taken an already successful team and made it even better.
He assisted supplying a purchaser and three preppers for Markville.
He then produced four cooks and two chefs for the brand new
Private Dining Room Concept. He continues to ensure an amazing
culinary culture, assisting in the test store feedback and was
responsible for the highest sales of any JOEY last year. His bill times
continue to consistently be the highest in the company and his
people continue to be given more and more exciting opportunities
to grow and develop.
Cody Robichaud
Ciara Ball
Ciara, from the sleepy town of Uxbridge, Ontario to the bright
lights of Toronto - what a ride it’s been for her. Last year she made
a huge jump from being a very good Bar Manager to being an
incredible Restaurant Operator. Proving that she can manage the
highest of volumes, 2013 was the year that she truly separated
herself from her peers. TEC had the highest volume sales in the
company while also opening the new Private Dining Room and
providing two leaders to Markville. Determined, loyal, relentless
are just some of the words used to describe the always competitive
Ciara.
Jon Carncross
Polished, Engaging, Intuitive, and Socially Intelligent. Jon has set
the bar for how a young, up and coming Chef should present himself
each and every day. He has done an unbelievable job at JOEY
Bentall developing a tight, cohesive, back of house Leadership Team.
They admire and respect the Chef that he has become, and he has
the ability to charm both the rookie dishwasher, and the new GST
member at the front door. He is constantly coaching and impacting
not only recipe knowledge, but also the finesse points that truly
showcase his dishes as an expression of his craft.
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JMAIL SPRING 2014
During his time as AGM at JOEY South Common, Cody has created
incredible excitement amongst his team in the area of leadership.
He currently has a Day Manager, Night Manager, Bar Manager
and Guest Service Manager who are all high GM potentials. He
has a full Shift Manager grid, and has many more who want to join
his team. His single biggest strength is his hospitality. Both with
how he trains and communicates his vision, and with how he holds
himself accountable to the highest of standards in this area of the
business. From a sales and profit perspective, he and his team had
an incredible year. Sales rose from 8.1 million to 8.7 million and both
PBF and EBITDA. Cody has earned his place at the GM table, and
we are excited to watch him progress as he drives forward towards
achieving his goal of having his own store.
OUR PEOPLE
This is the Partner who has demonstrated the highest achievement in embodying the JOEY core values. Nominees
were submitted by Vice Presidents and the recipient was chosen by Al Jessa, COO.
HEAD OFFICE PARTNER OF THE YEAR
Elysia Kokayko
Elysia, without a doubt embodies the epitome of “being in service”
for the operators. She appears to be flying under the radar but make
no mistake…each day she delivers her work with the utmost passion
for perfection. She has delivered in her role at a higher level than
we could have ever imagined while at the same time expanding it to
encompass a broader scope of initiatives and accountabilities that
truly deliver in streamlining systems for operations.
Her level of Integrity is inspiring. She brings incredible passion
to her work each day wanting to take things to the next level
for the operators. She has been instrumental in developing and
implementing revolutionary initiatives that help deliver in our
mission of Getting it Right the First Time, including: The Get it
Right Promo that was successfully launched in February, Bill time
reporting/tracking site, and her work on QSR.
Kristin Constable
Connor Gabbott
Connor showed an immediate love for all things culinary from the
first interview. He immediately set himself apart from the other 45
applicants for Product Development Chef because of his intensity.
He brings a very rounded set of skills to all that he tackles and a
perfectionist eye for detail in the finished product. His cooking
experience spans many genres of restaurants from an early stint
with Earls (working with none other than Chris Kaiser) to the
West Coast’s Sooke Harbour House and West Restaurant. He also
worked at the Vancouver Saltlik location well before he started with
JOEY. His fit in the culinary team and JOEY family is obvious and
we are truly privileged to have him on our team.
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JMAIL SPRING 2014
Kristin is the epitome of the JOEY Charter and Values. She started
with JOEY as a server at Coquitlam and has been pushing to make
her mark ever since. Over the past four years her work has had
incredible impact. She has revamped the server training program
and brought rigor to the development and refinement of training
materials and structure to our train the trainer programs. She had
a major role in the company-wide execution of Team Service. She
took on the delivery of the three day coaching and SDI programs
internally. She is teaching a University masters level three credit
course within JOEY! And she has driven the relationship with Royal
Roads and the development of a sound education structure that will
help us attract, retain and develop top talent for years to come.
OUR PEOPLE
For this award, each Regional Manager submitted a nominee from their region, with the Vice President of Culinary
Operations, Vice Presidents of Operations West and East, and Vice President of Human Resources selecting the top
three nominees for each category and the award recipient.
General Manager of the Year
Jordan Burns
Jordan’s first year as GM has been an impressive one. Last year he
led his Bellevue team through the highest sales increase in JOEY!
He lowered Cost of Goods and labour the most in JOEY. When the
new University Village location opened last year, he sent the top
ranked Night Manager in the region, and a Guest Service Manager
from Bellevue to be part of their team. Then, he filled their positions
from the depth of his own people grids, and JOEY Bellevue hasn’t
missed a beat. Jordan’s dedication to JOEY Restaurants and
his tireless determination to push standards forward show up in
everything he does. We are beginning to think that the “MBA”
behind his name actually stands for “Mr. Burns is AWESOME!”
Andrew Nasr
Sean Lough
In the last two years since Sean become a GM he has shown
incredible growth as a person and a professional. He has great
charisma and finds the perfect balance of work and fun that shows
up at every level of the restaurant. He has led the company in sales
increase over the last two years in addition to proving himself as a
people developer through recruiting and developing top potential
leaders and contributing to the success of his Chef who also stands
here nominated today. Sean continues to demonstrate that not only
can he do this job but if he continues on this path the possibilities
are endless.
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JMAIL SPRING 2014
2013 was once again a banner year for Mr. Nasr. It started off as
usual with him at Don Mills, battling hard, finding success, and in
doing so ensuring that JOEY Don Mills continues to be the go-to
restaurant in North Toronto. At the end of March he got a call to
take over the monster that is Yorkdale and steer the ship to course.
Without batting an eye, he shifted his focus to operating one of the
busiest restaurants in our company and did it well. Fast forward past
a very successful summer for Yorkdale and we end up at the Markville
opening. He was able to ship his number one leader to Markville
without his store skipping a beat. He separates himself year after
year as one of JOEY Restaurant Groups top operators. This year
is no different and as such he has recently received a promotion as
Regional Manager, opening our new region in Ottawa.
OUR PEOPLE
For this award, each Regional Manager submitted a nominee from their region, with the Vice President of Culinary
Operations, Vice Presidents of Operations West and East, and Vice President of Human Resources selecting the top
three nominees for each category and the award recipient.
CHEF of the Year
Jeff Murray
Last year was a breakthrough year for Jeff. His biggest challenge
was to build a leadership team after he sent three high potential
managers to other locations. In addition, he transferred five full time
kitchen partners to the University Village team. And it doesn’t stop
there. He recently sent another high potential manager to fill the
position of Day Sous Chef at JOEY Bellevue.
Jeff has tremendous dedication to furthering his own development
has not only shown up through his strong production of people,
but also in his great focus group feedback. Partners feel that he
challenges them to maintain the highest standard, but that he still
keeps that “boyish charm”.
Josh Campanaro
Sean Lough
Spencer had an incredible year. He produced a Red Seal certified
Head Souse Chef for Polo Park, maintained one of the biggest sales
increases in the company and increased both his environment and
people audit scores. He has had a profound impact on the Winnipeg
region through his regular participation in regional cook-offs and
apprentice project presentations. He has been instrumental in
developing a training program designed to identify leader potentials
early in their development that can truly be defined as a “leap frog”
initiative. He has significantly impacted the future of audits in our
region through his creation of a daily Shift Leader audit structure
at Kenaston. His people grids are full and there are strong leaders
rising up through the ranks within his store. When asked to describe
Spencer, the partners stated that his training and orientations are
second to none and that his commitment to the culinary culture
in his store is a source of inspiration for BOH and FOH alike.
Everyone who knows him knows him to be intelligent, passionate,
committed and possessing a nearly limitless potential.
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JMAIL SPRING 2014
Josh had his breakthrough year in 2013. At the end of 2012 he
stepped into the Chef role at Coquitlam after a successful tenure
as Head Sous Chef at JOEY Bentall. In 2013, he achieved a sales
increase, audit score increase, third best food cost in the company
and saw his sous chef potential grid grow for the near future. His
hard work this year came to fruition when his Night Sous Chef
Chris Green earned a Head Sous Chef position at Burnaby and he
completed his schooling achieving his Red Seal.
OUR PEOPLE
The Head Office Department of the Year was selected by Vice President of Operations West and East and COO.
This is the department that has gone above and beyond to service the needs of operations with A-Z execution that
has impacted operations ability to succeed and meet the needs of our guests.
HEAD OFFICE DEPARTMENT of the Year
BAR
The bar team executed a world-class coffee rollout. They trained
Bar Managers ensuring the execution was best in class. Even John,
the owner of JJ Bean, said that he had never seen anyone execute
coffee this well outside of their own cafes.
Culinary
The team continues to be leading edge with industry leading
products and a highly acclaimed wine program which won gold
this year, giving up top spot to the top fine dining restaurant in
Vancouver.
There was a huge impact on bar organization, simplifying the drink
delivery and contributing to 2 minute drink times.
They brought a disciplined testing process and analysis that has
allowed us to make intelligent beverage decisions. Bar continues to
bring industry leading innovation, leading the way with wine on tap,
testing out fresh juicing, and creating simplicity with our cocktails.
They improved product inventories in many regions minimizing
stock outs. Over the past year they have supported the stores at a
high level through regular bar calls, new openings, and the roll out of
new items.
The Bar team brings fun and creativity to the office while elevating
the dress code.
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JMAIL SPRING 2014
The Culinary Department had an incredible amount of activity in
2013 with the highest number ever of products tested, retested,
and redesigned – all while our overall food costs went down as a
company.
Because of this team, the menu at each of our brands is #1 in their
category. To name of few of the new items they introduced in 2013:
churros, pressed burgers, veggie burger, freshly baked buns, donuts,
key lime pie, and the happy ending.
OUR PEOPLE
Game Changer, was selected by the Vice Presidents and our COO. This award recognizes the individual that
showed innovation with a leap frog initiative that changed the way we do business.
GAME CHANGER of the Year
Connor Gabbot / John Clark
As a team, Connor and John have come out of the shadow of Chris
Mills and really owed the product development process. John was
relentless in testing items week in and week out, getting products
tested and onto the menu. When he wasn’t doing that, he was
working with other chefs and scoping other restaurants for industry
leading ideas. Connor breathed life into Saltlik. The sides have been
a big win at Saltlik, the appetizer section has been revamped, and
there are great entrees on the menu. Connor should win this award
for the sole reason of coming up with “churros” for LOCAL, they
are a world-class item! He has immersed himself in the brands and
we love that he still step in and bakes bread at LOCAL, raising moral
and enthusiasm for the concept. One of his wins this year was the
sandwiches he created for LOCAL 8th Ave that turned out better
than any other sandwich served in Calgary!
Rupert Martin
Dan Balan / Cheryl Conn
Under Dan and Cheryl’s management, Markville opened with the
lowest overtime and the best ever cost of sales right after opening,
making money three weeks after open! The opening was incredibly
efficient and organized – allowing for work/life balance, which is
not typical of an opening. It was truly seamless. Labour was great.
Turnover was great. Markville opened with a fully trained prep
team and with a Purchaser. They went in with the mandate to be
profitable – using the tools provided by the company and came out
with an amazing ROI utilizing the FOH training and ambassador
programs and pre-training preppers and screen cooks. Markville
was the first store to adhere to actual pre-open budget. Through
ensuring ROI on all programs, Dan and Cheryl truly nailed it, and
have set the bar for future openings
10 JMAIL SPRING 2014
Rupert innovated the Regional Chef role. He showed that this role
can have a profound impact on not only the kitchen but the FOH as
well. He has changed the game in the sense that for the first time a
Regional Chef is the senior partner on the Regional team. There are
now multiple others throughout the company that are purposefully
trying to mimic how he shows up and the results he has produced. In
his role he has had multiple game-changer innovations that include:
•
•
•
How JOEY is perceived in the culinary world. We are a top player in the Ontario
market because of Rupert. It has changed the way that region delivers on recruiting
high potentials…they are attracted to JOEY.
Execution…his kitchens continuously perform in the top of the top for kitchen
execution. His innovation around the “screen leader” program with the QSR has
taken his delivery of food to an all-time-never-been-seen-before level.
He pioneered the kitchen purchasing role.
Rupert took a stand to alter the way the Regional Chef role can
impact. He took a stand for quality, people development, and profit.
He enrolled the people around him in this stand and because of this
was able to impact, hold accountable, and develop top leaders in our
company to an all-time high level. The proof is in the fact that he
literally supplied all of his own people for the Ontario expansion.
OUR PEOPLE
Best Regional of the Year, was selected by the Vice President of Operations, East and West, Vice President of
Culinary Operations and Vice President of Human Resources.
REGIONAL of the Year
Brent Koehn
Brent has a strong history of being one of the most consistent
GM producers in JOEY, and this year was no different. When
Local opened in Calgary, he produced the GM and replaced that
AGM role from within his own people grids. He additionally sent
two salaried managers for the opening. So, it came as no surprise
that it was one of the most profitable openings in our history with
sustaining results. Not only was the open executed with minimal
trainers, but also with almost no ambassadors. With the opening
date in spring, the business went from zero to sixty before he could
let out a “Yee-haw”! Brent’s results speak for themselves and the
caliber of people he continues to develop and send out is a true
testament to his talent and commitment.
NOEL SCOTT
Dan GREEN
It was a very challenging year for Dan. We were moving forward
for a major renovation but at the last minute decided to hold off
yet all the planning was in place…he pushed through this with great
professionalism and while this was no small undertaking he made it
look effortless. Then Cactus Club opened next door and we went
hard with a program that put untested new items on the menu in
a three stage menu launch. With the support of the rest of the
company, Dan was able to bring his kitchen to a very high operating
state considering virtually no experience with these new items. In
the past year, he set new standards for Edmonton lowering average
wage and kitchen labour in his region. Dan really is seeing success in
people development. He is disciplined, coachable, and driven.
This was Noel’s breakthrough year as a regional chef. He had
major success with people last year to the point where he has one
chef ready partner and two viable head sous chef candidates. He
completely filled all positions from within his own region and opened
University Village at an extremely high level that shows even 5
months later. It’s the cleanest restaurant in the company with a great
thriving people culture. For the first time in our US history we have
actually become known for food first. Both food and environment are
at an all-time level.
OUR PEOPLE
The recipient of this award was selected by Al Jessa, COO. This is the Vice President who has demonstrated the
highest achievement in embodying the JOEY core values.
VICE PRESIDENT of the Year
GEOFF BOYD
To start with, from their Department of the Year nomination, it
is apparent that the bar team is thriving. Each person on Geoff’s
team is thriving because he has empowered them. Jesse is excelling
in his role and had an amazing year with the detailed coffee rollout
and testing process. Jessica continues to execute a world-class wine
program. Carlyn has settled into her role and provide clarity to bar
roll outs and point production systems.
Geoff shepparded the wine on tap program. And has brought a high
level of creativity to LOCAL with rotating beer, the onboarding
process, and his brand articulation work.
CASEY MILES
Chris Mills
2013 was the best product development year in history. There
was an unprecedented level of testing. We have industry leading,
world-class menu items. We have the number one product offering
in all of the markets that we do business – even in the markets we
had previously thought we were losing ground. All the while leading
our culinary culture with a world class chef trip that will have a
lasting impact on the company. We excelled in food offerings for
all three concepts. Chris brings the best out of the team and gives
them room to make an impact on their accountabilities. And he
does this while working with one of the most difficult people of the
planet, Jeff Fuller, who also thinks of himself as a chef, and he does
this while exemplifying the pillar of humility. Being willing to put
his focus where the company needs it most – last year focusing on
product development and creativity – while sacrificing in media
engagement. He quickly shifts his priorities and needs to focus on
the needs of the company.
Casey has been doing the job of 2 people while auditing every store
and franchise in the company twice last year. That aside, the amount
of work that he has put in since he took over the regional chef team
is incredible. Today, they are the best in the industry. He rewards
performance while holding non-performers very accountable.
He was highly informed and connected to the testing process,
implementation of all the new menu items, ensuring execution at a
high level and managing costs. He is highly aware of the overall costs
and budgeting process of every store.
We have the best regional chefs and chefs in the industry and
continue to recruit and promote great people. Each region’s back of
house is getting stronger with people and we have filled the pipeline
for new openings. We are prepared for growth. Last year our weaker
regions got stronger with massive growth in Calgary and Winnipeg.
Culinary Culture is healthier now than it has ever been.
Casey has done all this while managing the biggest people inventory
we have this with 27 chefs and 9 regional chefs –and moving his
family from Vancouver to Calgary.
OUR PEOPLE
Geoff Boyd was the recipient of the Legacy Award. This award was selected by Jeff Fuller and represents an
individual who has made contributions to the company which will be felt for decades to come.
Past winners are: Al Jessa, Layne Krienke, Chris Mills, and Glenn Green.
LEGACY AWARD
OUR PEOPLE
Jason Gulliford
Chefs inducted into the League of Extraordinary Chefs are
recognized for their hard work, perseverance and most of all their
passion and dedication to cooking. This year there were three
new members inducted into the League. There were 3 different
competitions that took place from November 2013 until April
2014 that determined who the winners would be.
Jason Gulliford was awarded the Culinary Passion Award because
he truly differentiated JOEY in the Edmonton Culinary scene
this year. Jason has built an incredibly solid relationship with the
N.A.I.T and has been invited to sit on their board. He is now
consulting on upcoming courses that N.A.I.T offers and has been a
regular judge for them.
He has also set the standard for the JOEY Apprentice entrance
exam. By combining a mixture of theory and practical work he
ensured only truly dedicated partners were becoming Apprentices.
Through his relationship with N.A.I.T, he participated in classroom
style demos for his sous chefs and apprentices.
OUR PEOPLE
LEAGUE OF EXTRAORDINARY CHEFS
Items that Filippe presented for the competition:
Entree Chicken In Two Acts, Kabocha Squash, Lightly Wilted Salad With Pomegranate
& Port Sauce One Bite Wonder “Christmas In Spring” Duck rillette on a crustini
with cranberry jelly, pickled maricino cherry, red wine and berry reduction, finished with
a fresh shaving of nutmeg
Filippe Tahouri
Filippe is the 2014 JOEY Top Apprentice! His journey for this title started way back in September 2013. Local 8th Ave had an in-store competition where the top four
competitors were selected to represent Local in the Calgary Master Chef Competition. The Calgary Master Chef Competition started with the top 4 cooks from each
location in Calgary. These 24 cooks competed against each other at S.A.I.T. After 5 culinary competitions Filippe finished in 2nd place which secured him a spot as one
of the representatives from the Calgary region for the JOEY Top Apprentice Competition in Vancouver.
Throughout the competition Filippe embodied what it means to be a chef. It is evident that Filippe is passionate about food and puts his heart into everything that he
does. His dishes were carefully thought out, he always showed up prepared and ready for whatever the day would hold and did not hesitate to help the other competitors
when needed. Filippe was very deserving of this award!
OUR PEOPLE
LEAGUE OF EXTRAORDINARY CHEFS
Winning photos from #THEWAYWECOOKFTW
JACK CHRISTENSEN
Jack won #THEWAYWECOOKFTW competition which was a new competition this year. The key to this challenge was to show how well cooks knew their specs and if
they could translate them into a perfect plate. Cooks were challenged to show off their mastery of the plating specs through photos that were posted on Instagram.
In this competition there were 77 participants that submitted over 400 photos. Even with that many photos submitted Jacks photos easily stood out from the other
competitors.
Jack’s efforts on this challenge were beneficial for him and for the whole JOEY Crowfoot kitchen. Throughout the competition he was constantly posting photos, and
was getting others engaged in the program as well. His care for food has always been there, but since participating in this competition his care for quality has increased,
and it makes him strive to put out perfect dishes more consistently. Jack fully embraced this competition and forced himself to learn new items, and expand his
knowledge.
OUR PEOPLE
We put the call out earlier this year to JOEY
Partners to submit a video showing off their
talent.
The response was huge and the talent was
strong! A panel of astute judges could not
pick just one winner…so they selected 4
winners. The winners were flown out to
Vancouver to stay at the River Rock Resort
and Casino and perform at the JALA Awards.
OUR PEOPLE
“It was an awesome experience having someone fly you across the country to sing one song, and to meet the
people you hear about in your server training group (Jeff Fuller, Chris Mills etc.). It was definitely a once in
a lifetime opportunity and I’m grateful I had the opportunity. It was both terrifying and probably the most
fun I’ve ever had performing. It was a great opportunity to get to perform at such a venue, with a live band
and back-up dancers. The entire event was extremely well put on, and if I think through events like these,
JOEY does a great job of building a culture of success and recognizing the leaders in the company.”
ERIC ETHRIDGE
JOEY Don Mills, Server (2 years)
Eric has been playing music for 7 years. Music used to be a hobby,
but it is now something that Eric plans on pursuing professionally
while working as a chiropractor. He decided to submit an entry
to the JOEY Talent Competition as he really wanted a chance to
come to B.C. as he’d never been to the west coast!
Eric chose to work at JOEY initially because he had heard good
things about the restaurant and had friends who worked with
the company. He told us that he chooses to stay because of the
environment, the personal development offered, and the people he
gets to work with, meet, and learn from.
Check out Eric’s single “Country Girl”
https://www.youtube.com/watch?v=OHuC1yXtIH4
OUR PEOPLE
“Honestly, I had an amazing time! From meeting the other performers, to the rehearsals, to finally getting on stage and doing
what I love. It was a huge eye opener watching the recipients accept their awards, I realized how big this company really is and
how many people have devoted most of their lives making it a success. It was very inspiring. Performing at the JALAs was great,
being on stage is honestly my favourite place to be. It’s an indescribable feeling, and it’s always fun to get on stage in front of a
crowd who has no idea who you are and try and win them over. Everyone was so kind, supportive and had great things to say.
It was a wonderful experience.”
MADISON BAKSZA
JOEY BARLOW, Server (9 months)
Madison has been singing ever since she could speak, music has
always been a part of her life. It’s her passion, Madison has been
writing her own material since she was 11 years old and is currently
pursuing a professional music career. If you are hesitant to submit
an entry to the talent competition - Madison says, “I would say
DO IT! You get to meet a bunch of amazing people, perform at a
great event and meet other performs who are trying to accomplish
the same goal as you. I’m so happy I got to be a part of it.”
To hear some of Madison’s music check out the following links:
www.madisonboxa.com
http://www.youtube.com/user/MadisonBoxa?feature=watch
Follow Madison on social media:
https://twitter.com/MadisonBoxa
https://www.facebook.com/pages/Madison-Boxa/202093353224397
OUR PEOPLE
“It was great! I love that you don’t need a polished act or know exactly what you are going to perform,
it gives everyone a fair chance to win. I absolutely loved the experience. I got the chance to meet some
talented musicians, meet other JOEY Partners and visit Vancouver. I think the JALAs were very well
organized and it’s nice to see people who work so hard for this company get recognition amongst their
peers. I’m glad I got a chance to be a part of it.”
Danyka Nadeau
JOEY MARKVILLE, GST (7 months)
Danyka has been involved in music since the age of 7 and is
pursuing a professional music career. Danyka chose JOEY as she
always wanted to work in the restaurant industry and one of her
friends recommended she apply as her friend said JOEY was a
great place to work. She stays for the people, the atmosphere, the
food and flexibility; she loves the flexibility when she has music
engagements.
You can connect with Danyka via social media through the links below:
Facebook: https://m.facebook.com/danykanadeaumusic
YouTube: http://m.youtube.com/user/RedLightArrest
Website: www.danykan.com
OUR PEOPLE
“Reality leaves a lot to the imagination. Performing at the JALAs was absolutely exhilarating.
It was rewarding to be immersed and surrounded by such incredible talent, excitement and celebration.
Music allows me to express and share an intagible and personal experience. Being able to share that
musical journey with the JOEY Family, was super memorable.”
MARI CHIJIIWA
HEAD OFFICE, CREATIVE SERVICES MANAGER
(1 year, 9 months)
Mari “Chiggy Wiggy” Chijiiwa’s introduction to the arts came
at the tender age of 2 when her mother (a music teacher and
vocalist) met a Gypsy on a Tokyo-bound train who stated that Mari
had been a concert pianist in her former life. Mari was enrolled
immediately into piano lessons at age 3. After 22 years of blood,
sweat, tears and tequila — Mari finally earned her ARCT Diploma
in Piano Performance from the Royal Conservatory of Music.
Though she chose to pursue a different profession, Mari still looks
to music as her “greatest escape” from her day-to-day graphic
design challenges. She chose to work for JOEY because of her
passion for the JOEY logo, Pantones and 5AM Photoshoots
— but most importantly, because of the comradery. We are all
superheroes, ready to conquer the world!
OUR PEOPLE
“The famed boy band made a surprise appearance to perform “I Want It That Way” on Thursday
April 17th for the JALA Awards. This song earned the now-grown men of the Backstreet Boys their
highest debut on the chart which entered the chart at No. 35 in 1999.”
Backstreet’s Back In A Big Way
Darin Getty
(aka Kevin Richardson)
Regional Manager, Edmonton 1
Darin joined JOEY back when draught beer was
$1.25 and Brian Plummer was still a teenager. “I
liked the vision Jeff had for the company, and I
knew that one day I would be able to stand up on a
stage and sing a Backstreet Boys song.” Geoff Boyd
recruiting Darin into performing Backstreet Boys,
“I Want It That Way” in a moment of weakness
when golfing in Palm Springs. The next day Darin
woke up and thought: “wait a minute, why was I
talking to Geoff Boyd?” Darin found the best part
of performing was actually watching Andrew Martin
struggle with his lines in rehearsal, and Boyd getting
annoyed at him was pretty damn funny.
Andrew Martin
(aka AJ McLean)
VP, Human Resources, 6 years
We were unable to reach Ryan Ritter (aka Nick Carter), Noel Scott (aka Howie Dorough), and Geoff Boyd (aka Brian Littrel) for comment as they were on tour.
Andrew’s music talent was discovered in
elementary school when he took up the recorder.
Since performing at the JALAs, Andrew is
considering a career change back to music.
We asked Andrew about his experience as a
participant in this year’s talent competition, this
is what he had to say, “I have a sore foot from it
being repeatedly stepped on by Noel.”
Andrew joined joey because of the company’s
focus on people. The company’s commitment to
developing its people is what keeps him here.
Our Product
ORIGIN INSPIRED.
IRRESISTIBLE FLAVOURS.
Signature
Consistent
Bold
Crafted
Imaginative, highly distinctive and
bold. Inspired by flavours from around
the world, our teams are on the hunt
every day for signature product ideas
that we can own – and then share
with our guests. There is a certain
distinctive craftsmanship to every item
that comes out of our kitchen and bar.
OUR PRODUCT
PRIME STEAKS
USDA PRIME Steak is graded the top 3%
of all steaks in North America.
We have selected USDA PRIME
for all of our sirloin cuts.
WHY PRIM E S TE AK?
TENDERNESS
KNOWING WHERE OUR
FOOD COMES FROM
I N T H E S TAT E S , w e
are using usda
prime stea k s . in
canada , w e are
using cab ® prime
stea k s .
Vie w t h is v ideo to
learn more :
BUILDING RELATIONSHIPS &
Last year JOEY Partners prepared
Each restaurant has designated a
LOYALTY
TO OUR PARTNERSCup of hCare
ttp : // v imeo.com /94 70 541 6
and served 14,500 cups of soup
Coordinator who has
(COWGROWERS,
to those in need across FARMERS,
Canada
selected a charity organization in
PATENT
HOUSES,
CUTTERS) their community for their restaurant
and Washington
State. Last
week Partners from JOEY Bentall,
JOEY Burnaby,
JOEYOF
Broadway
BEST
QUALITY
BEEF
volunteered to wash, peel, and
chop 1220lbs of vegetables for this
year’s batch of soup.
to partner with. If you would like to
help serve the soup, please see your
Cup of Care Coordinator to find out
which charity you are working with
and what the dates are for your
restaurant.
Our Performance
GETTING IT RIGHT
THE FIRST TIME.
Orchestrated
Seamless
Magnetic
Personalized
Getting it Right the First Time
means delivering a flawless
experience for our guests. When
errors are made it takes away from
the guest experience and creates
work for us to fix them. We invest
heavily in training and development
to ensure that we are delivering
an orchestrated, seamless and
personalized experience to our
guests every time. It’s an investment
but we know it’s worth it because
happy guests are repeat customers
who will reward you for their
great experience.
OUR PErformance
5 Consecutive Years
Named one of the Best Workplaces in Canada
for the fifth consecutive year
Thank you to our partners for their role in
making JOEY Restaurant Group such an
amazing place to work!
Selection Process:
The primary determinant used in selecting who makes the list is a survey completed by employees.
This year we had over 600 partners provide their anonymous feedback to The Best Places To Work Institute.
Employees rated how they felt about JOEY and its leadership in five categories:
1. Credibility 2. Respect 3. Fairness 4. Pride 5. Camaraderie
20140311 Partner Board Best Workplace Plaque.indd 1
2014-03-11 3:00 PM
OUR PErformance
Canada’s Top Organizations for Young People award 2014
JOEY Restaurant Group was recently named one of Canada’s Top Organizations for Young People.
Now in its 12th year, “Canada’s Top Employers for Young People” is a project that
recognizes the nation’s leaders when it comes to attracting and retaining younger workers.
The competition reviews a wide variety of initiatives, from mentorship to training and
advancement opportunities, important to younger Canadians starting their first careers.
The culture at JOEY is built around the development of our people. We believe that in order to grow and flourish as
an organization, we must invest in our people. Some of the initiatives that we offer to enhance the development of our
partners:
• Our collaboration with Royal Roads University to create a leadership development curriculum. Our leaders can take part in programs
to gain leadership, business and the technical skills needed in their roles while working towards a certificate, diploma, or degree through
Royal Roads University. Through this program our people have the opportunity to work while gaining a University education.
• Our Culinary Clubs. The culinary clubs offer in-store culinary competitions, quick fire and black box challenges to drive the development
of culinary skills and learn about dishes and cuisines that we don’t offer on our menu.
• Our industry leading culinary apprenticeship program and the “Top Apprentice” and “League of Extraordinary Chefs” competitions to
ensure ongoing skills development by apprentice chefs.
• Learning tools on JOEY Campus, including expanded wine, culinary, and beverage knowledge.
• Our Coaching Culture.
OUR PErformance
Our philosophy is that we are providing our partners with the opportunity to develop life skills that they can take
with them, through their career at JOEY or outside of the organization. It’s not just about your current job; it’s about
supporting you in your development. The core of our business has always been our people. We hire the best and the
brightest and have created an environment where people are inspired to grow, learn, and discover their full potential.
Our ongoing success is directly attributable to our exceptional, team oriented, and performance driven staff. Our team
is full of individuals who are in the game of constantly mastering their skill-set. All of our GMs and Chefs and most of
the executive team have come from the junior ranks of the company. Our COO started as a dishwasher, our VP of
Marketing a server, and our VP of Bar Development a bartender. Others have gone on to careers in all industries and
professions. To highlight a couple of our past partner and where they are today:
Tod Pelly
Lindsay Johnston
Profession: The Pelly Clinic, Director & Chiropractor
Profession: Lawyer at Harper Grey LLP
JOEY History: JOEY Coquitlam from 1998-2001 “It’s like “LIFE
UNIVERSITY”. The tools and skill sets that I obtained from working at JOEY
have helped me be a better and more effective Chiropractor. I recommend
people work there for the same reasons I recommend people travel: a
person will get a more relevant education both travelling and working in that
environment than she/he will get from formal university education.”
JOEY History: JOEY Coquitlam & JOEY Broadway. Lindsay also helped the
JOEY corporate team develop our Micros training manual. “The mentorship and
coaching opportunities available provide people with real world skills that are
transportable to any type of profession. Additionally, the opportunity to move
up the corporate scale is open to everyone for the taking as long as there is a
desire to learn.”
Skill-sets attributed to JOEY:
Time-Management & Importance of Procedures: “If we weren’t completely
task-oriented or always looking for more efficient ways to do things, we were
effectively making MORE work/stress for ourselves. I believe that anyone
who has the opportunity to work in that kind of environment would benefit
immensely later on in whatever career she/he chooses.”
Skill-sets attributed to JOEY:
Social perceptiveness: “You learn the skill of being able to read a customer and
adapt your approach based on other people’s reactions within minutes, if not
seconds. Like serving, I meet with many different kinds of people on a daily basis
as a lawyer. The ability to read and understand people within seconds of meeting
them has proved to be invaluable.”
Conflict Management: “In high pressured situations we were always encouraged
to take the initiative to come up with creative solutions. The types of stressors
involved with my current profession differ from those at JOEY, however, the way
to approach and deal with those situations remain the same. I have mastered the
ability to remain calm and handle any situation efficiently and effectively.”

our people - Joey Restaurants

Transcription

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