Hello Nori is a energetic fast fine-dining Japanese establishment with a bold mission: to define the hand roll bar experience. Our journey began in February 2021, and since then, Hello Nori has swiftly emerged as Vancouver’s most beloved culinary gems. Fueled by the remarkable strides we’ve made on our journey, we have committed to introducing multiple new Hello Nori locations across Canada, spreading our unique concept even further. As we embark on this exciting expansion, we are actively seeking to expand our team with dedicatedand exceptional individuals like yourself, who share our passion for excellence. Join us at Hello Nori and be a part of a culinary revolution that is shaping Canada’s dining scene.
What We’re Looking For We are looking for an experienced and hands-on Catering Chef to take ownership of Hello Nori's catering culinary operations. This position is responsible for taking each catering event from planning and preparation through execution, ensuring our food, presentation, staffing, timing, and guest experience consistently represent the Hello Nori standard. This position is based out of Hello Nori's Club Kitchen facility in Vancouver.
Key Responsibilities Event Planning and Execution Lead the culinary execution of all catering events
Review event requirements, guest counts, menus, timelines, and special requests
Build production and prep plans for upcoming catering events
Determine appropriate kitchen staffing and labour requirements based on event size and complexity
Coordinate food preparation, packing, transportation readiness, setup, service, and breakdown




Lead and supervise catering kitchen staff during preparation and events
Train and develop catering kitchen team members
Quality and Standards Maintain Hello Nori standards for food quality, portioning, presentation, and consistency
Maintain food safety and sanitation standards both in the kitchen and at event locations
Inventory and Cost Control Manage catering inventory, ordering, equipment, smallwares, and product requirements
Monitor catering food cost, waste, labour, and operational efficiency
Cross-Functional Coordination Coordinate closely with the Catering and Event Coordinator and other departments
Partner with the Production Chef on shared Club Kitchen scheduling, equipment, and space needs
Conduct post-event reviews and identify opportunities to improve execution
Availability Be available for events based on business needs, including evenings and weekends
Qualifications Experience in catering, banquet, or high-volume off-premise culinary leadership
Proven experience managing event production from planning through execution
FOODSAFE Level 1 certification required, Level 2 an asset
Valid driver's licence considered an asset for event site visits
Strong organizational and communication skills, comfortable working under time pressure
Performance measured against catering food cost, labour cost, and on-time execution targets
Physical demands: extended periods of standing, lifting up to 25-50 lbs, exposure to hot and cold kitchen environments, travel to event locations as required

#J-18808-Ljbffr

📌 Catering Chef (British Columbia)
🏢 Push Operations
📍 British Columbia