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

Robust 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 modern 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

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📌 Head Chef (British Columbia)
🏢 JRoss Recruiters
📍 British Columbia