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Head Chef
Job in
Chilliwack, BC, P2P, Canada
Listed on 2026-01-23
Listing for:
JRoss Recruiters
Full Time
position Listed on 2026-01-23
Job specializations:
-
Restaurant/Food Service
Restaurant Manager, Food & Beverage
Job Description & How to Apply Below
- Lead, mentor, and inspire a kitchen team of approximately 10 cooks
- Oversee all day-to-day kitchen operations, ensuring consistency, quality, and efficiency
- Collaborate with ownership and management on seasonal menu development and long-term culinary direction
- Maintain high standards of food quality, presentation, timing, and execution
- Manage food and labour costs, inventory, forecasting, and waste reduction
- Establish and maintain kitchen systems, prep standards, and recipes
- Train and develop team members in technique, standards, and culture
- Ensure compliance with all health, safety, and sanitation regulations
- Partner closely with the General Manager to align culinary and guest experience goals
- Support special events, features, and seasonal promotions
- Build a positive, respectful, and accountable kitchen culture
- Recruit, retain, and develop strong back-of-house talent
- Review financial performance and adjust operations to optimize profitability
- Lead by example with professionalism, integrity, and passion
- 3–5+ years’ experience as a Head Chef or Senior Sous Chef in a high-volume, full-service restaurant
- Proven ability to lead, train, and retain culinary teams
- Strong business acumen with hands‑on experience managing food cost and labour
- Experience with menu development, recipe creation, and modern plating
- Highly organized with exceptional attention to detail
- Confident, collaborative leadership and communication style
- Solid understanding of kitchen systems, scheduling, and workflow
- Experience with modern bistro cuisine;
Eastern European influence considered an asset - Commitment to quality ingredients, sustainability, and responsible kitchen practices
- Ability to perform well under pressure in a fast‑paced environment
- Culinary diploma or equivalent professional training preferred
- Proficiency with inventory management and food‑costing systems
- Flexible availability, including evenings and weekends
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