Executive Chef
Fine Dining
BC - British Columbia, VANCOUVER


This restaurant sets the stage for a quintessential Vancouver experience with sweeping harbour and coastal mountain views, on the waterfront with a rooftop deck. Guests enjoy a fresh perspective on regionally sourced specialties and the bounty of the Pacific Ocean, complemented by an award-winning wine list spotlighting BC and the Pacific Northwest. They seek an who Executive Chef will oversee and lead the daily operations of the BOH operation. Seeking a leader with a strong culinary background and is passionate about food and the guest experience. The Executive Chef will be driven to succeed, possess excellent multitasking, interpersonal and communication skills, with the desire to develop people and culture. In addition to advanced culinary skills this individual must have experience in cost controls and take full ownership and responsibility for all culinary operations.

Contact Marc Roberts at 604.268.6202 x6 or submit your resume in confidence below.


  • Ensure that culinary standards for product quality, taste, presentation and execution are met in a consistent and timely manner
  • Build, train and retain a high performing team
  • Manages all aspects of staff performance in accordance with established service standards; ensuring staff knows and adheres to established steps of service and service standards
  • Motivate staff to take ownership of their work and deliver exceptional guest experience
  • Assesses staffing requirements on a continuous basis to identify current and future needs
  • Taste and monitor the quality of all food products served, providing feedback where appropriate
  • Support the achievement of sales volume and margin as determined by seasonal plans
  • Control department payroll and ensure that schedules reflect business needs
  • Proactively manages costs based on key performance indicators; ensuring that each culinary cost centre operates with the lowest possible cost structure
  • Ensure that all operating equipment is cared for to maximize its useful life and to minimize breakage
  • Control food waste, maintain par-stock levels and ensure proper rotation of perishable stock
  • Select reliable and quality vendors to source the best quality food products at the best possible terms
  • Sourcing local and sustainable quality food products whenever possible
  • Keep records of quantities used and handle efficient ordering; placing, managing & monitoring daily food & kitchen supplies orders
  • Ensure the kitchen meets all health regulations, standards and codes – including safety practices, hygiene practices, and safe food handling and storage practices
  • Comply with all Health & Safety policies and requirements


  • A minimum of 3-5 years of previous experience as an Executive Chef in a high-volume establishment. Culinary Arts degree preferred, but they will hire candidates with an exceptional experience.
  • Strong communication skills.
  • Experience in cost controls and take full ownership and responsibility for all culinary operations.
  • Proven history of high-quality cuisine, preferably in high volume production of fresh, scratch food.
  • Examples of food philosophy that supports local vendors and suppliers
  • Proven history of team building and can provide examples of developing those around them.

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