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Added 4 mins ago
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Tap & Barrel Group

Culinary Development Chef

Vancouver, BC, Canada

$95,000 to $110,000 CAD / year · Full-time

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Job details

Pay: $95,000 to $110,000 CAD / year
Job type: Full-time
Apply by: Apr 3, 2027
Experience: 7+ years of progressive culinary leadership, ideally including R&D or multi-unit experience
Posting language: English
Posted: Oct 5, 2026

Original job description

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.

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More about this job

Responsibilities

Lead culinary research and development from menu concepts through tested recipes, precise costing, specifications, and repeatable kitchen processes. Coordinate sourcing, product launches, tastings, in-store testing, and training with Purchasing, Marketing, and restaurant teams.

Requirements

Candidates need at least seven years of progressive culinary leadership, ideally including research and development or multi-unit experience, along with strong costing skills and familiarity with recipe and inventory software. Clear communication, attention to detail, data-driven judgment, a valid driver's license, and legal authorization to work in Canada are required; Red Seal certification is an asset but not required.

Skills

Culinary Research and Development
Menu Development
Recipe Costing
Recipe Writing and Specification
Kitchen Process Improvement
Equipment Evaluation
Ingredient Sourcing
Inventory Management
POS Database Management
Product Launch Coordination
Food Styling
Training and Coaching
Multi-Unit Operations
Data-Driven Decision-Making
Communication
Culinary Leadership

Benefits

Profit-Sharing Bonus
Car Allowance
Phone Allowance
Extended Medical Benefits
Dental Benefits
Internal and External Sampling Budget
50% Food and Beverage Discount
Three Weeks' Vacation
Birthday as a Statutory Holiday
Dedicated Test Kitchen

Visa sponsorship

Not detected in the job text

Keywords

Culinary Research and Development
Menu Development
Recipe Costing
Recipe Specifications
Training Materials
Kitchen Process Improvement
Test Kitchen
Equipment Evaluation
Ingredient Sourcing
Purchasing
Inventory Management Software
POS Database
Product Development Calendar
Product Launches
Food Photography
Structured Tastings
In-Store Testing
Multi-Unit Restaurants
Cost Control
Red Seal Certification
Culinary Leadership
Restaurant Operations

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