Make the menu your own.

We’re opening a recent small plates bar in Victoria, BC. We will be sourcing from local farms and local water, with a list of BC wine, beer and spirits to match. We’re looking for a Head Chef who wants to lead a kitchen and write a menu that changes with the seasons.

About us

We cook from the farm and the water around us. We have our own greenhouse and direct access to farms on the Gulf Islands along with local boats and fisheries. The result of those relationships is what sets the terms for what goes on the plate. The menu is meant to move. A dish might run for three weeks while the crop is at its best and then disappear until next year.

The room matches the ambition. We’ve secured a location as good as any in the city, and the interior is being built to impress people when they walk in and keep them looking around once they’ve sat down.

Before we open, we’re hosting private parties while the team takes shape. It’s a small, creative group building something from the ground up. Our Head Chef will be the driving force behind our menu's evolution.

The role

You’ll lead the kitchen from day one. You’ll create the opening small plates menu, cook for private parties, and build your own team. You’ll report to the General Manager and work closely with the owners, who want to give a talented chef real creative freedom.

What you’ll do

Create the small plates menu for opening and menu plan for private parties

Keep the menu turning with the seasons, rewriting it as ingredients come and go





Work with our greenhouse and Gulf Island farm partners on what gets planted and harvested, and build relationships with local fishers and foragers

Work with the bar team to pair dishes with our BC wine, beer and spirits

Hire, train and lead the BOH

Manage ordering, inventory, suppliers and day-to-day kitchen operations

Keep food safety and sanitation standards high

Help set up the kitchen as the build-out finishes

What you bring

Experience as a senior line leader in a quality kitchen

Strong technique and a love of small plates and shared-plate menus

Comfort cooking to what’s available rather than to a set recipe book, and the curiosity to keep finding new dishes in familiar ingredients

Hands-on experience with ordering, inventory and running a kitchen, including working directly with small producers

A creative point of view, plus the discipline to deliver it consistently

A calm, coaching leadership style

An appreciation for wine, beer and spirits and how food plays with them is a plus

FOODSAFE Level 1, or willingness to get it before starting

Send a resume and cover letter to ([email protected])

What we offer

Real creative freedom, with your name on the menu

Our own greenhouse and Gulf Island farms to draw from, with a say in what gets grown

A location and a room that will draw people in before the food does

An experienced team behind you

The chance to build a kitchen and a team from the ground up

Pay: $60,000.00-$70,000.00 per year

Work Location: In person

📌 Head Chef (Victoria)
🏢 TFB Victoria
📍 Victoria