What We Offer:
- $100,000+ annual income, plus performance-based bonuses
- Extended medical benefits
- Three weeks’ paid vacation
- Meal & beverage allowance
- Supportive ownership and a collaborative team culture
- A kitchen that balances creativity with consistency and high-volume execution
- Proven leadership experience in upscale or high-volume restaurant kitchens
- Deep respect and passion for seafood and West Coast culinary traditions
- Strong understanding of kitchen operations, cost control, scheduling, and inventory
- Ability to mentor, inspire, and lead a seasoned kitchen brigade
- Creativity in menu development with an eye for evolving trends and local sourcing
- Desire to grow with the business and put your mark on a well-loved Vancouver institution
To thrive in this role, the candidate must have a minimum of 5 years in progressive kitchen leadership, including at least 4 years in a Sous Chef or Head Chef role within a comparable setting. A culinary diploma or Red Seal certification is strongly preferred. The ideal candidate will possess strong organizational and communication skills, with demonstrated experience managing kitchen teams through both high-paced services and long-term operational planning. Comfort with back-of-house systems, budgeting software, and inventory platforms is a plus. They should have a solid understanding of food safety regulations and kitchen compliance standards, and a natural ability to lead by example—especially under pressure. Above all, we value integrity, accountability, and a commitment to excellence in every dish and every shift.
Thank you!
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