Executive Chef - Restaurant

An opportunity to build something exceptional, from the very beginning. We are partnering with a growing restaurant group to find an accomplished Executive Chef to lead the opening of an exciting new Italian restaurant and culinary concept in Qualicum Beach, British Columbia. Rooted in the traditions of Italian cooking, this new venture will bring together a contemporary restaurant, an artisanal market and deli, a fresh pasta retail operation, and a gelateria. At its heart will be a commitment to exceptional ingredients, handmade pasta, authentic techniques, and the kind of hospitality that makes guests want to return.

This is much more than a traditional Executive Chef position. The successful candidate will play a central role in shaping the culinary identity of the business, building the kitchen team, establishing operational systems, and developing a fresh pasta production program that will serve both the new restaurant and the Collective's five existing restaurants. We are looking for a chef who brings genuine passion for Italian cuisine, the creativity to develop an exceptional culinary experience, and the leadership and operational discipline required to turn an ambitious new concept into a thriving business.

Description

• Lead the culinary development, pre-opening preparation, and successful launch of a new Italian restaurant and multi-faceted food retail concept.
• Develop and execute menus that celebrate Italian culinary traditions, seasonal ingredients, handmade pasta, and thoughtful, contemporary presentation.
• Establish and oversee a fresh pasta production program supporting the restaurant, retail market, and five existing restaurants within the hospitality group.
• Build, mentor, and inspire a talented culinary team, creating a positive, collaborative, and accountable kitchen culture.
• Develop and implement kitchen systems, recipes, production standards, food safety procedures, and quality controls that support consistency and operational excellence.
• Oversee culinary operations across the restaurant, market/deli, pasta retail program, and gelateria, ensuring a cohesive approach to quality and execution.
• Manage food costs, inventory, purchasing, labour, productivity, and kitchen profitability without compromising the integrity of the culinary experience.
• Work closely with ownership and executive leadership on menu development, business planning, production capacity, and opportunities for future growth.
• Establish strong supplier relationships, with an emphasis on ingredient quality, consistency, and responsible sourcing.
• Champion exceptional food quality, presentation, and guest satisfaction while building a culinary reputation within the local community and beyond.

Requirements

• Proven experience as an Executive Chef, Chef de Cuisine, or senior culinary leader within a respected Italian restaurant or hospitality group.
• Demonstrated expertise in fresh, handmade pasta and pasta production is essential, including the techniques, production processes, and quality standards required for consistency at scale.
• A strong foundation in authentic Italian cuisine, combined with the creativity and judgment to interpret traditional dishes for a contemporary dining audience.
• Experience opening a restaurant, developing a new culinary concept, or establishing kitchen operations from the ground up is highly valued.
• Strong organizational skills and the ability to manage multiple culinary activities, production schedules, and operational priorities.
• A mature, confident, and inspirational leadership style with a genuine commitment to coaching, developing, and retaining talented people.
• Sound financial and commercial judgment, including experience managing food and labour costs, inventory, purchasing, and kitchen performance.
• A collaborative approach to working with ownership, front-of-house leadership, and other culinary teams.
• The adaptability, initiative, and entrepreneurial mindset required to succeed in a growing hospitality organization.

Corporate Culture

This role offers the opportunity to join an established and growing hospitality group while taking a leading role in developing an entirely new culinary destination.

• Target total annual compensation of approximately $95,000 to $120,000, depending on experience and the overall compensation structure.
• A three-part compensation package consisting of base salary, kitchen gratuities, and performance-based profit sharing.
• Kitchen gratuities supported by a 20% allocation of the gratuity pool to the culinary team.
• Profit-sharing opportunities tied to five key performance indicators, aligning culinary leadership with the success of the business.
• Extended health benefits.
• The opportunity to influence the culinary direction, operational development, and long-term success of a new restaurant and food production concept.
• The support and resources of an established hospitality group with five existing restaurants.
• The opportunity to live and work in Qualicum Beach, one of Vancouver Island's most desirable coastal communities.

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