Culinary Development Chef

The Role

The Culinary Development Chef runs R&D across our food program, which comprises Tap & Barrel and BREWHALL. That means developing new dishes, plus the processes, ingredients, and equipment that let every location make them the same way, at cost, at volume. This role reports to the Director of Culinary & Training and works closely with our Director of Purchasing and Director of Marketing.

This person's curiosity doesn't stop at a good idea - it stops when the idea is proven, and every kitchen can repeat it.

What You'll Do

Research & Development

• Research, develop and test new menu items, from concept through to final spec
• Test and evaluate new equipment, ingredients and techniques, and recommend what earns a place in our kitchens
• Build and improve kitchen processes so new items run cleanly during a Friday rush
• Advise on kitchen design and equipment purchases
• Keep the Test Kitchen organized, clean and to brand standard

Detail & Documentation

• Cost every recipe precisely and keep the costing current
• Write recipes, specs and training materials that a line cook can follow without asking questions
• Review every launch document before it reaches our locations
• Champion our inventory management software and POS database

Purchasing Partnership

• Work with the Director of Purchasing to source unique, high-quality and proprietary ingredients
• Review purchasing regularly to find opportunities for better quality or better cost

Marketing Partnership

• Own the product development calendar and coordinate launches with the Beverage Director and Director of Marketing
• Stage food for photography to the same exacting standard
• Represent Tap & Barrel Group at media, community and external sales events as needed

Training & Rollout

• Lead structured tastings with full costings, recipes and the story behind each dish
• Oversee in-store testing to confirm recipes perform as designed
• Coach Regional Chefs, Head Chefs and kitchen teams on new ingredients, techniques and cuisines

Location and Hours of Work

• Our office (internally called "Basecamp") is in Olympic Village, and our Test kitchen is Tap & Barrel Bridges. Granville Island. You will also be required to work at various other locations from time to time.
• A valid driver's license is required.
• You will primarily work M-F, but you will be expected to be flexible as we launch initiatives and support our restaurants, which operate 17 hours a day, 364 days a year.

Who You Are

• 7+ years of progressive culinary leadership, ideally including R&D or multi-unit experience
• Strong costing skills and comfort with recipe and inventory software
• A confident and clear communicator, in writing and in front of a room
• Driven by data: you weigh what's new against what sells and what guests tell us
• Obsessed with details - you understand this separates great from good
• Confident without ego - you want what's best for the guest, not your own interests
• Aligned with our values: Belonging, Responsibility, Innovation, Trust and Empowerment
• Red Seal certification is an asset but not required
• Candidates must be legally entitled to work in Canada

What We Offer

• $95,000 to $110,000 CAD Annual Salary
• Profit-sharing bonus
• Car & phone allowance
• Extended Medical and Dental Benefits
• Internal and external sampling budget
• Discount card for 50% off F&B at all our locations
• 3 weeks' vacation and your birthday treated as a stat holiday
• A dedicated Test Kitchen and the backing to use it well
• An invitation to shape the future of our company - and a seat at the table with Purchasing, Marketing and Operations

About Us

Tap & Barrel Group is a Vancouver-based restaurant group and a Deloitte Canada's Best Managed Companies Platinum Club member. Our mantra is people who really care do it better. That's how we hire, train, and run our kitchens. Our team is loyal, and our standards are high. We work with people who are serious about their craft, but don't take themselves too seriously.