Our client is a highly regarded, independently owned bistro-style restaurant located in the Fraser Valley, recognized for its refined yet approachable cuisine, creative beverage program, and strong connection to the local community. Operating with approximately 110 seats, the restaurant has established itself as a destination dining experience known for quality, consistency, and warm hospitality. This concept blends modern culinary craftsmanship with a welcoming neighbourhood feel, and is entering its next phase of growth and evolution. They are seeking a Head Chef to lead all culinary operations and uphold the restaurant’s reputation for excellence. This is an ideal opportunity for a hands-on, people-focused culinary leader who thrives in a high-volume, full-service environment and takes pride in building strong kitchen teams, executing thoughtful menus, and driving operational excellence. Working closely with ownership and senior leadership, the Head Chef will play a key role in menu development, team development, cost management, and the continued evolution of the concept. Base Salary: $70,000 plus substantial bonuses and grats - highly competitive package. Description Lead, mentor, and inspire a kitchen team of approximately 10 cooks Oversee all day-to-day kitchen operations, ensuring consistency, quality, and efficiency Collaborate with ownership and management on seasonal menu development and long-term culinary direction Maintain high standards of food quality, presentation, timing, and execution Manage food and labour costs, inventory, forecasting,



and waste reduction Establish and maintain kitchen systems, prep standards, and recipes Train and develop team members in technique, standards, and culture Ensure compliance with all health, safety, and sanitation regulations Partner closely with the General Manager to align culinary and guest experience goals Support special events, features, and seasonal promotions Build a positive, respectful, and accountable kitchen culture Recruit, retain, and develop strong back-of-house talent Review financial performance and adjust operations to optimize profitability Lead by example with professionalism, integrity, and passion Requirements 3–5+ years’ experience as a Head Chef or Senior Sous Chef in a high-volume, full-service restaurant Proven ability to lead, train, and retain culinary teams Strong business acumen with hands-on experience managing food cost and labour Experience with menu development, recipe creation, and modern plating Highly organized with exceptional attention to detail Confident, collaborative leadership and communication style Solid understanding of kitchen systems, scheduling, and workflow Experience with up-to-date bistro cuisine; Eastern European influence considered an asset Commitment to quality ingredients, sustainability, and responsible kitchen practices Ability to perform well under pressure in a fast-paced environment Culinary diploma or equivalent professional training preferred Proficiency with inventory management and food-costing systems Flexible availability, including evenings and weekends Contact Jeremy Atkins at

📌 Head Chef - Restaurant - C$70,000 A Year (Bécancour)
🏢 JRoss Hospitality Recruiters
📍 Bécancour