I'm recruiting for a Co-Executive Chef role in Halifax with a waterfront restaurant that can do up to 1,500 guests a day in peak season, backed by a rapidly growing restaurant group with more expansion ahead.
What stood out to me is the structure. They intentionally run with two Executive Chefs because of the size of the business and the pace of the summers, while also wanting to create something more sustainable long term for the leadership team.
They're looking for someone who still genuinely enjoys being hands-on in service - leading from the line, developing cooks, pushing standards, and being part of the day-to-day energy of the kitchen. Big volume. Scratch cooking. Responsible growth. And a chance to be part of a group that's building something long term.
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📌 Executive Chef (Halifax Regional Municipality)
🏢 Back to Cart Val Upfold
📍 Halifax Regional Municipality
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