About Us
Wentworth Hospitality Group (Tableau Bar Bistro, Homer St. Cafe & Bar, Maxine’s Cafe & Bar) is looking for line cooks for Folietta, their new Italian restaurant concept, located in Vancouver’s storied Nanaimo and Grant neighbourhood. Folietta recipes are inspired by iconic Italian culinary regions and each dish reflects a passion for high-quality food.
We are looking for eager and engaged individuals who are passionate about next level guest experience! If you are looking to work within a culture that strives for excellence, creates a welcoming atmosphere and guest experience, are service obsessed, and love the hospitality industry, you are the person we are looking for!
Position Summary
Our team delivers specially curated and delicious food and beverage menus, in line with our next level guest experience standards. This position will report to the Executive Chef and Chef de Cuisine. Primary responsibilities include but are not limited to:

Position Responsibilities

• Select, train, and develop a team in tandem with the Chef de Cuisine
• Manage inventory, food, and labour costs
• Ensure all meals are prepared and presented according to specifications
• Serve as a leader and mentor within the restaurant team to inspire trust and transparency through strong coaching and training
• Create and execute seasonal menu innovation with the Culinary team
• Protect the restaurant and guests by complying with sanitation, safety, and proper food handling procedures.
• Prepare and cook high-quality cuisine that meets the standards of Wentworth Hospitality Group

Skills & Qualifications

• Education: Valid BC Foodsafe Certification
• Experience: Prior experience in the restaurant industry with proven culinary management and coaching skills
• Self-motivated, organized, and ability to multi-task effectively
• Must have the ability to work a flexible schedule, days, nights, and weekends
• Must be punctual and reliable
• Ability to work varied hours
• Excellent interpersonal skills with guests and employees
• Ability to curate and innovate new menus
• Quality orientated
• Adaptable and flexible
• High energy level

• Select, train, and develop a team in tandem with the Chef de Cuisine
• Manage inventory, food, and labour costs
• Ensure all meals are prepared and presented according to specifications
• Serve as a leader and mentor within the restaurant team to inspire trust and transparency through strong coaching and training
• Create and execute seasonal menu innovation with the Culinary team
• Protect the restaurant and guests by complying with sanitation, safety, and proper food handling procedures.
• Prepare and cook high-quality cuisine that meets the standards of Wentworth Hospitality Grou