Chef
- Vancouver, BC, Canada
$70,000 to $75,000 CAD / year · Full-time
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Job details
- Pay
- $70,000 to $75,000 CAD / year
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
We are looking for an experienced and motivated Kitchen Manager to lead our kitchen team and oversee daily kitchen operations.
This is a leadership role for someone who enjoys being on the floor, coaching and developing their team, maintaining high standards, and ensuring the kitchen runs smoothly during both lunch and dinner service.
Reporting directly to the General Manager, you will take ownership of kitchen organization, staffing, scheduling, inventory, food quality, and operational efficiency. You will work closely with the front-of-house team and our Pastry Chef to ensure a seamless experience from the kitchen to the guest’s table.
Key Responsibilities
Team leadership and development
If you are a hands-on leader who enjoys taking ownership and making a real difference in a restaurant, we would love to hear from you.
This is a leadership role for someone who enjoys being on the floor, coaching and developing their team, maintaining high standards, and ensuring the kitchen runs smoothly during both lunch and dinner service.
Reporting directly to the General Manager, you will take ownership of kitchen organization, staffing, scheduling, inventory, food quality, and operational efficiency. You will work closely with the front-of-house team and our Pastry Chef to ensure a seamless experience from the kitchen to the guest’s table.
Key Responsibilities
Team leadership and development
- Lead, train, and motivate the kitchen team, fostering a positive, respectful, and accountable working environment.
- Support onboarding, ongoing training, and the development of team members.
- Prepare and manage kitchen staff schedules, ensuring appropriate coverage for service and prep.
- Delegate responsibilities clearly and maintain high standards of teamwork, communication, and performance.
- Support recruitment and help build a reliable, well-organized kitchen team.
- Oversee daily kitchen operations, including preparation, service, plating, and closing procedures.
- Ensure consistency in food quality, portioning, presentation, and execution.
- Maintain high standards of food safety, sanitation, cleanliness, and organization.
- Ensure recipes, preparation methods, and kitchen procedures are followed consistently.
- Coordinate prep and service requirements to ensure smooth and efficient operations.
- Manage inventory, stock rotation, ordering, and receiving.
- Monitor food costs, waste, and portion control, and identify opportunities to improve profitability.
- Conduct regular inventory counts and report on stock levels and cost-related issues.
- Work with the General Manager to monitor labour costs, productivity, and overall kitchen performance.
- Report directly to the General Manager on kitchen operations, staffing, inventory, food costs, and any operational challenges.
- Work hand in hand with the front-of-house team to coordinate service, communicate effectively, and resolve issues quickly.
- Collaborate closely with the Pastry Chef to coordinate preparation, timing, quality standards, and seasonal menu development.
- Contribute ideas to improve kitchen systems, workflow, efficiency, and the overall guest experience.
- Previous experience in a Kitchen Manager, Sous Chef, or senior kitchen leadership role.
- Strong leadership and organizational skills, with the ability to train, motivate, and support a team.
- Solid understanding of inventory management, ordering, food costs, and kitchen operations.
- A hands-on approach and the ability to lead by example during busy services.
- Excellent communication skills and a collaborative mindset.
- A strong commitment to food quality, cleanliness, consistency, and food safety.
- The ability to stay organized, make decisions, and remain calm under pressure.
- A genuine interest in building a strong team and continuously improving operations.
- A clear and distinctive concept: Work with a focused menu that allows the kitchen to prioritize quality, consistency, and execution.
- Room for creativity: Contribute ideas to seasonal menu additions, and improvements to the way we work.
- Real leadership and ownership: Take responsibility for kitchen operations and have a direct impact on team performance and restaurant success.
- A collaborative environment: Work closely with the General Manager, front-of-house team, and Pastry Chef as part of one coordinated operation.
- A central Gastown location: Be part of Vancouver’s vibrant restaurant scene in one of the city’s most distinctive neighbourhoods.
- An opportunity to grow: Help shape the kitchen’s systems, culture, and standards as the restaurant continues to develop.
If you are a hands-on leader who enjoys taking ownership and making a real difference in a restaurant, we would love to hear from you.
More about this job
Responsibilities
Lead and develop the kitchen team while overseeing staffing, scheduling, preparation, service, food quality, safety, and daily operations. Manage inventory and costs, coordinate with the General Manager, front-of-house team, and Pastry Chef, and improve kitchen systems and guest experience.
Requirements
Candidates should have previous experience in a Kitchen Manager, Sous Chef, or senior kitchen leadership role, along with strong leadership, organizational, and communication skills. They should understand kitchen operations, inventory, ordering, and food costs, and be hands-on, committed to food quality and safety, and calm under pressure.
Skills
- Kitchen Leadership
- Team Training And Development
- Staff Scheduling
- Kitchen Operations
- Food Quality Control
- Food Safety
- Sanitation
- Inventory Management
- Ordering And Receiving
- Food Cost Control
- Waste Reduction
- Labour Cost Monitoring
- Service Coordination
- Communication
- Organization
- Workflow Improvement
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
Keywords
- Kitchen Management
- Restaurant Operations
- Team Leadership
- Staff Training
- Staff Scheduling
- Recruitment
- Food Preparation
- Food Service
- Plating
- Food Quality
- Food Safety
- Sanitation
- Inventory Management
- Stock Rotation
- Ordering
- Receiving
- Food Costs
- Portion Control
- Waste Management
- Labour Costs
- Lunch Service
- Dinner Service
- Front-Of-House Coordination
- Seasonal Menu Development
- Workflow Improvement
- Guest Experience