Lead the Kitchen, Shape the Culture and Make Your Mark!

The Company
Our client is an established, independent hospitality group operating a collection of distinctive restaurant concepts in Vancouver.

Known for thoughtful design, high-touch hospitality and memorable dining experiences, the organization combines the resources and stability of an established group with the creativity, agility and personal connection of a locally rooted business.

As the portfolio continues to evolve, they are committed to developing strong culinary teams, sustainable operating systems and restaurant experiences that stand out in Vancouver’s competitive dining market.

The Opportunity
This is a role for someone who wants to do more than run service - it’s about taking meaningful ownership of the kitchen.

As Chef de Cuisine , you’ll lead culinary execution, operational performance and team culture within an established, high-volume restaurant. You’ll balance creativity with consistency while building an environment where quality is uncompromising, people are supported and expectations are explicit.

Working closely with executive culinary leadership, front-of-house partners and senior management, you’ll have the opportunity to influence the menu, strengthen kitchen systems and develop a capable, accountable team.

If you’re a hands‑on culinary leader who remains calm under pressure, understands the business behind the food and takes pride in developing others, this is that kind of role.

What You’ll Own

Lead day‑to‑day culinary operations,



remaining visible and actively engaged during critical service periods

Maintain exceptional food quality, presentation and consistency across every service

Contribute to seasonal menu development, recipe standardization, costing and culinary innovation

Recruit, coach and develop the back‑of‑house team while establishing clear expectations and accountability

Manage food costs, labour, inventory, purchasing and kitchen productivity

Build effective systems and workflows that support an organized, efficient kitchen

Strengthen waste management, product utilization and overall profitability without compromising quality

Partner closely with front‑of‑house leadership to deliver a consistent and memorable guest experience

Maintain rigorous food safety, sanitation and workplace safety standards

What You Bring

3+ years of comparable culinary leadership experience as a Chef de Cuisine, Executive Sous Chef or Senior Sous Chef

Experience leading a high‑volume, full‑service, chef‑driven restaurant kitchen

A strong foundation in scratch cooking, culinary technique and recipe standardization

Proven ability to recruit, coach and develop kitchen teams





Strong commercial awareness across food cost, labour, inventory and purchasing

Experience contributing to menu development, costing and operational improvement

A calm, decisive and highly present leadership style

Valid FoodSafe certification; Red Seal certification is preferred

A collaborative, accountable approach and the ability to lead with integrity

Why This Role
This is an opportunity to take ownership of an established kitchen while having a visible impact on the food, team culture and overall performance of the restaurant.

You’ll have the support of an experienced leadership group, the opportunity to contribute creatively and a clear path for continued growth within an evolving hospitality organization.

Established and growing independent restaurant group

Opportunity to influence menus, systems and team culture

Strong support from executive culinary and operational leadership

Career‑growth potential across multiple restaurant concepts

Competitive compensation package

Compensation

Base salary: $70,000–$80,000 annually

Tips

RRSP

Please note - the salary range for this position is structured to reflect different stages of proficiency within the role. Compensation at the lower end applies to individuals developing core competencies, while higher compensation is associated with demonstrated expertise and sustained performance. Final offers are determined by the client based on candidate experience and organizational requirements.

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📌 Head Chef (British Columbia)
🏢 Outlier Search Group
📍 British Columbia