COMPANY BIO:

Our client is a well-established restaurant group in Vancouver, known for delivering exceptional dining experiences across multiple locations. With a focus on culinary excellence and innovation, they are seeking a dynamic Regional Chef to oversee and elevate their food programs. This role will report to the Director of Operations and play a key role in maintaining consistency, quality, and creativity across all locations.

QUALIFICATIONS:

• Proven experience as a Regional Chef, Executive Chef, or in a senior culinary leadership role within a multi-location restaurant group.
• Strong leadership and mentorship skills, with experience managing multiple kitchen teams.
• Deep knowledge of food cost management, kitchen operations, and menu development.
• Passion for culinary innovation and maintaining high standards of quality.
• Ability to work in a fast-paced environment and adapt to changing operational needs.
• Excellent communication and interpersonal skills, capable of working closely with executive leadership and kitchen teams.
• Red Seal certification or equivalent culinary credentials preferred.
  If you think you would be a good match, we would love to meet you

• Oversee culinary operations across multiple restaurant locations, ensuring consistency in food quality, presentation, and execution.
• Develop and refine menus in collaboration with restaurant chefs, aligning with seasonal ingredients, industry trends, and brand identity.
• Implement and maintain kitchen best practices, including food safety, sanitation, and cost control measures.
• Train and mentor kitchen leadership teams, fostering a culture of excellence, teamwork, and professional growth.
• Work closely with the Director of Operations to align culinary strategies with overall business goals.
• Conduct regular site visits to ensure operational standards, address challenges, and provide hands-on support.
• Manage food and labor costs, optimizing efficiency while maintaining quality and guest satisfaction.
• Source high-quality ingredients and establish strong vendor relationships to ensure consistency and cost-effectiveness.
• Support new restaurant openings, including hiring, training, and kitchen setup.
• Stay up to date with culinary trends and innovations, introducing new techniques and dishes to keep menus fresh and competitive.