Chef de Cuisine

Wentworth Restaurant Inc; Vancouver; On-site; CAD 50,000 - 80,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a passionate Chef de Cuisine to lead kitchen operations. This role involves menu planning, staff management, and ensuring the highest quality dining experience. With a focus on culinary excellence and team leadership, you'll be responsible for maintaining food safety standards and driving profitability. Join a dynamic team committed to delivering exceptional guest experiences in a fast-paced environment. If you have a strong culinary background and a desire to lead, this opportunity is perfect for you.

Qualifications

• 3+ years experience in a high-volume restaurant with management skills.
• Red Seal and Safe Food Handling certifications required.

Responsibilities

• Oversee kitchen operations, menu planning, and food quality.
• Recruit and onboard staff while promoting a positive culture.

Skills

Culinary Skills

Leadership

Inventory Management

Cost Control

Interpersonal Skills

Education

Red Seal Certification

Safe Food Handling Certification

Tools

Word

Excel

Outlook

POS Systems

Job description

Wentworth Hospitality Group (Amacons hospitality division) is looking for eager and engaged individuals who are passionate about delivering an exceptional guest experience! Our Hospitality division includes three restaurants and a boutique hotel.

Position Summary

The Chef de Cuisine is responsible for all aspects of the kitchen, including menu planning, operations, recipes, portion and inventory control, food quality, and employee supervision. Responsibilities include overseeing food execution, leading menu design and kitchen creativity, maintaining restaurant revenue and profitability, and managing costs.

Management skills and experience in the back of house are required to ensure the highest quality dining experience. This role requires adherence to our vision, values, and management principles, and providing the highest level of service to guests. The position reports to the Chef de Cuisine and works closely with the General Manager.

Position Responsibilities

• Back of House

Exhibit culinary talents through food preparation, leadership, and menu design.

• Ensure food safety compliance and a safe working environment for staff.
• Create and maintain a budget for back of house operations.
• Conduct daily checks and food reviews, providing feedback as needed.
• Ensure proper recipe execution and waste management.

• People

Recruit, hire, and onboard new staff. Evaluate policies and procedures, review compensation packages, and promote a positive team culture. Lead with integrity, authenticity, responsibility, and a commitment to something bigger than oneself.

• Place

Create a professional atmosphere that maintains top employee and guest safety standards. Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, and complying with health and legal regulations. Manage relationships with suppliers and contracted vendors.

• Profit

Ensure accurate scheduling and management of costs related to goods and operations. Find ways to save money and improve systems, and follow up on profit systems.

Skills & Qualifications

• Red Seal and Safe Food Handling certifications.
• Minimum of 3 years experience in a high-volume restaurant with proven management and coaching skills.
• Ability to work varied hours.
• Strong leadership skills with the ability to motivate teams to produce consistently excellent food.
• Ability to work in a fast-paced environment.
• Knowledge of inventory management and cost control.
• Driven for personal development.
• Excellent interpersonal skills with guests and staff.
• Proficiency in Word, Excel, Outlook, and POS systems.

Please apply directly via the link provided.