Regional Chef

Regional culinary leadership position responsible for food standards, execution, training and talent development across a Vancouver restaurant market. The leader coaches Executive Chefs and Sous Chefs, oversees recipe and plating standards, quality control, food safety and kitchen training, and works with operations and training teams on new openings, menu launches and broader culinary initiatives. The role conducts restaurant visits and audits, develops corrective action plans, reviews food cost, waste, purchasing and productivity, and builds succession plans and internal leadership strength. It also collaborates with senior culinary leadership on innovation and menu development while serving as a visible culture leader across multiple kitchens.

Requires 8+ years of progressive culinary leadership experience with senior-chef or multi-unit responsibility and demonstrated experience leading Executive Chefs, Sous Chefs and kitchen leaders. Candidates need a strong command of food cost, menu execution, kitchen labour, purchasing and food-safety systems. Experience with openings, menu rollouts and culinary training is strongly preferred, along with experience in premium-casual, upscale-casual or comparable high-volume full-service restaurants. The person must travel between Vancouver-area locations, work flexible restaurant operating hours and combine hands-on culinary credibility with strong coaching, organization and commercial awareness. Culinary education or equivalent experience is required; Red Seal or a comparable credential is an asset.

Full-time regional role based in Vancouver. Published compensation is a $75,000 base salary plus a $40,000–$50,000 bonus opportunity, for stated on-target earnings of approximately $115,000–$125,000. Local travel between Vancouver-area restaurants is required, with occasional broader travel.