Head Chef

JRoss Recruiters; Chilliwack; On-site; CAD 60,000 - 80,000; Full time

Job summary

A recruiting firm in the food industry is seeking a Head Chef for a busy restaurant in Chilliwack, British Columbia. This role involves leading a team of approximately 10 cooks, overseeing day-to-day operations, and managing food and labour costs. The desired candidate will have 3–5+ years of experience, strong leadership skills, and a commitment to high food quality and sustainability. This position offers a chance to collaborate on menu development and maintain a positive kitchen culture.

Qualifications

• 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.
• Solid understanding of kitchen systems, scheduling, and workflow.

Responsibilities

• Lead, mentor, and inspire a kitchen team of approximately 10 cooks.
• Oversee all day-to-day kitchen operations, ensuring consistency, quality, and efficiency.
• Manage food and labour costs, inventory, forecasting, and waste reduction.

Skills

Leadership

Team training and development

Menu development

Inventory management

Culinary knowledge

Time management

Education

Culinary diploma or equivalent training

Job description

• 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

Requirements

• 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