Lead the Kitchen, Shape the Culture and Make Your Mark! 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. 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 clear. Working closely with executive culinary leadership, front-of-house partners and senior management, you’ll have the chance 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.

Maintain exceptional food quality, presentation and consistency across every service 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 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 ~ Red Seal certification is preferred ~ 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 Career-growth potential across multiple restaurant concepts 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.

📌 Head Kitchen Chef (Vancouver)
🏢 Outlier Search Group
📍 Vancouver