Position: Senior Executive Chef
Location: The Lazy Gourmet (1545 W 3rd Ave, Vancouver, BC V6J 1J8)
Salary: $100,000
Additional Benefits: 3 weeks vacation, excellent healthcare benefits (effective day 1), RRSP matching plan
Imagine creating a place where tomorrow’s leaders, big thinkers, and dreamers gather. Join us and know that you make it possible for others to learn, grow, and discover. Because of what we do, students and faculty share so much more than a meal. And that’s why this is so much more than a job. Become our next Head Pastry Chef.

Now, if you were to come on board as a Senior Executive Chef, we’d ask you to do the following for us:

• Food Preparation and Planning; Test new recipes; Plan and develop menus to meet Compass Group Canada and Envision Group guidelines; ensure highest food quality standards and cost controls; Support on-going culinary and concept development
• Training and Development; Teach operations chefs new techniques/ideas and implement programs
• Product Safety and Purchasing; Ensure product development is within our program and cost parameters; Act as a lead and a liaison between our Corporate Executive Chefs, our Director of Culinary, and yourself.
• Support Account Managers and Buyers on purchasing and distribution-related issues
• Support new unit openings and implementation to ensure new account is set up with Compass purchasing compliance, inventory and production processes
• Assist with in-unit audits and benchmarking for both HSQA and food service standards including follow up and action plan creation.
• Travel when required to support new business proposals, new openings, events (which can require weekend and holiday work occasionally)
• Be an advocate for the training and adoption of our proprietary menu management system
• Have an in-depth understanding of our procurement channels and responsibilities to it.
• Support culinary presentations during the RFP process with potential new clients, and existing clients.
• Ability to travel within up to 25% of the week
• National Travel will be required occasionally.
• Lead all back-of-house operations across multiple sites, including production kitchens and on-site event activations.
• Collaborate with Event Operations, Sales, and Logistics to ensure seamless execution.
• Monitor food costs, inventory, waste, and labor efficiency to optimize margins
• Recruit, train, and manage executive chefs, sous chefs, and culinary staff.
• Foster a culture of accountability, creativity, and continuous improvement.
• Provide mentorship and succession planning for kitchen leadership.

Think you have what it takes to be our Senior Executive Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• Post-secondary education; Culinary Designation or Culinary Arts Diploma,
• Interprovincial Red Seal Certification is required.
• Experience in all aspects of food service operations and environments
• Experience with multi-site operations, large scale Catering and Events operation
• Proficient in Microsoft Office and Word
• Exceptional interpersonal skills with excellent written and verbal communication skills
• Exceptional cost control management, and understanding of food costings and labor costing.

• Post-secondary education; Culinary Designation or Culinary Arts Diploma,
• Interprovincial Red Seal Certification is required.
• Experience in all aspects of food service operations and environments
• Experience with multi-site operations, large scale Catering and Events operation
• Proficient in Microsoft Office and Word
• Exceptional interpersonal skills with excellent written and verbal communication skills
• Exceptional cost control management, and understanding of food costings and labor costing