Head Chef

About the opportunity

Our client is a well-established hospitality ownership group preparing to open a new modern seafood concept in Vancouver. The Head Chef will help build the culinary program from the ground up, establish kitchen systems and standards, and lead a back-of-house team of approximately 40 employees from pre-opening into daily operations.

The role reports to the Director of Culinary Operations.

Key responsibilities

• Lead back-of-house operations from pre-opening through daily service.
• Develop and execute the menu in line with the concept’s culinary direction.
• Hire, train, schedule and manage the performance of the kitchen team.
• Establish kitchen systems, standards and procedures to support consistency and quality.
• Manage food costs, labour costs and the kitchen budget with the Director of Culinary Operations.
• Build and maintain relationships with seafood and specialty ingredient suppliers.
• Maintain food safety, sanitation and health standards.
• Support concept development, seasonal menu updates and special events.
• Maintain plating, presentation and quality standards.
• Manage inventory, ordering and waste.
• Coordinate closely with front-of-house leadership.
• Support pre-opening planning, including kitchen design input, equipment selection and staff onboarding.

Qualifications

• 7+ years of culinary experience, including significant experience as a Head Chef or Executive Chef.
• Experience leading a large back-of-house team in a high-volume, high-calibre dining environment.
• Strong background in seafood-focused or modern seafood cuisine.
• New restaurant opening experience is a strong asset.
• Strong understanding of food and labour cost management.
• Leadership and team-development skills.
• Knowledge of food safety, sanitation and health regulations.
• Supplier sourcing experience, particularly with seafood and specialty ingredients.
• Ability to work in a fast-paced kitchen environment.
• Strong communication skills and ability to work closely with culinary and front-of-house leadership.

Compensation

• Base salary: $100,000–$125,000.
• 3 weeks of vacation.
• Full medical coverage.