Culinary Team Lead, Kitchen Operations

ProVisions; Vancouver; On-site; CAD 55,000 - 75,000; Full time

Job summary

ProVisions in Vancouver, BC is seeking a Kitchen Supervisor to oversee back-of-house operations in a new Kitsilano space and lead daily culinary production. You will supervise staff, manage inventory, and drive menu development to deliver exceptional guest experiences.

You will develop a motivated team, ensure sanitation standards, and collaborate with suppliers on cost controls while working evenings, weekends, and holidays as required.

Qualifications

• 2–3 years as Line Cook or Supervisor in a similar setting.
• Red Seal certification or Culinary Arts degree.
• Strong organizational skills for multiple projects.
• Inspirational leadership to develop a high-performing team.
• Ability to craft menus that drive satisfaction and loyalty.
• Excellent written and verbal communication.
• Proficiency with kitchen computer systems.
• Able to work evenings, weekends, and holidays.

Responsibilities

• Lead team to deliver exceptional culinary experiences and service.
• Run opening/closing checklists by guiding staff to complete tasks.
• Lead culinary management to evaluate and improve service strategies.
• Oversee food inventory and coordinate ordering/receiving.
• Participate in menu planning and development.
• Hire/train culinary staff and manage staffing levels.
• Supervise cooks and kitchen staff.
• Maintain sanitation standards per provincial regulations.
• Develop supplier relationships and benchmark food costing.

Skills

Leadership

Menu planning

Communication

Organization

Staff training

Food cost

Computer proficiency

Flexible hours

Education

Red Seal certification

Culinary Arts degree

Job description

ProVisions in Vancouver, BC is seeking a Kitchen Supervisor to oversee back-of-house operations in a new Kitsilano space and lead daily culinary production. You will supervise staff, manage inventory, and drive menu development to deliver exceptional guest experiences.

You will develop a motivated team, ensure sanitation standards, and collaborate with suppliers on cost controls while working evenings, weekends, and holidays as required.