Head Chef

Outlier Search Group; Vancouver; On-site; CAD 70,000 - 80,000; Full time

Benefits offered by this job

Tips

RRSP

Job summary

Outlier Search Group in Vancouver seeks a Chef de Cuisine to lead culinary execution and team culture in a high‑volume restaurant. You will balance creativity with consistency, influence the menu and strengthen kitchen systems while supporting colleagues and maintaining quality across all services.

As a hands‑on leader, you’ll recruit and develop staff, control costs, and partner with front‑of‑house leadership to deliver a memorable guest experience.

Qualifications

• 3+ years of leadership in a chef‑driven kitchen.
• Experience running a high‑volume, full‑service restaurant.
• Strong foundation in scratch cooking and recipe standardization.
• Proven ability to recruit, coach and develop kitchen teams.
• Solid understanding of food cost, labour, inventory and purchasing.

Responsibilities

• Lead day‑to‑day culinary operations, maintaining visibility during service.
• Maintain exceptional food quality, presentation and consistency.
• Contribute to seasonal menu development, costing and innovation.
• Recruit, coach and develop back‑of‑house staff with clear accountability.
• Manage food costs, labour, inventory and purchasing.
• Build systems and workflows for an organized kitchen.
• Strengthen waste management and profitability without sacrificing quality.
• Partner with front‑of‑house to deliver a memorable guest experience.
• Maintain rigorous food safety and workplace safety standards.

Skills

Leadership

High-volume kitchen

Scratch cooking

Menu development

Food cost awareness

Team coaching

FoodSafe certification

Red Seal preferred

Job description

Lead the Kitchen, Shape the Culture and Make Your Mark!

The Company

Our client is an established, independent hospitality group operating a collection of distinctive restaurant concepts in Vancouver.

Known for thoughtful design, high-touch hospitality and memorable dining experiences, the organization combines the resources and stability of an established group with the creativity, agility and personal connection of a locally rooted business.

As the portfolio continues to evolve, they are committed to developing strong culinary teams, sustainable operating systems and restaurant experiences that stand out in Vancouver’s competitive dining market.

The Opportunity

This is a role for someone who wants to do more than run service - it’s about taking meaningful ownership of the kitchen.

As Chef de Cuisine, you’ll lead culinary execution, operational performance and team culture within an established, high-volume restaurant. You’ll balance creativity with consistency while building an environment where quality is uncompromising, people are supported and expectations are clear.

Working closely with executive culinary leadership, front-of-house partners and senior management, you’ll have the opportunity to influence the menu, strengthen kitchen systems and develop a capable, accountable team.

If you’re a hands‑on culinary leader who remains calm under pressure, understands the business behind the food and takes pride in developing others, this is that kind of role.

What You’ll Own

• Lead day‑to‑day culinary operations, remaining visible and actively engaged during critical service periods
• Maintain exceptional food quality, presentation and consistency across every service
• Contribute to seasonal menu development, recipe standardization, costing and culinary innovation
• Recruit, coach and develop the back‑of‑house team while establishing clear expectations and accountability
• Manage food costs, labour, inventory, purchasing and kitchen productivity
• Build effective systems and workflows that support an organized, efficient kitchen
• Strengthen waste management, product utilization and overall profitability without compromising quality
• Partner closely with front‑of‑house leadership to deliver a consistent and memorable guest experience
• Maintain rigorous food safety, sanitation and workplace safety standards

What You Bring

• 3+ years of comparable culinary leadership experience as a Chef de Cuisine, Executive Sous Chef or Senior Sous Chef
• Experience leading a high‑volume, full‑service, chef‑driven restaurant kitchen
• A strong foundation in scratch cooking, culinary technique and recipe standardization
• Proven ability to recruit, coach and develop kitchen teams
• Strong commercial awareness across food cost, labour, inventory and purchasing
• Experience contributing to menu development, costing and operational improvement
• A calm, decisive and highly present leadership style
• Valid FoodSafe certification; Red Seal certification is preferred
• A collaborative, accountable approach and the ability to lead with integrity

Why This Role

This is an opportunity to take ownership of an established kitchen while having a visible impact on the food, team culture and overall performance of the restaurant.

You’ll have the support of an experienced leadership group, the opportunity to contribute creatively and a clear path for continued growth within an evolving hospitality organization.

• Established and growing independent restaurant group
• Opportunity to influence menus, systems and team culture
• Strong support from executive culinary and operational leadership
• Career‑growth potential across multiple restaurant concepts
• Competitive compensation package

Compensation

• Base salary: $70,000–$80,000 annually
• Tips
• RRSP

Please note - the salary range for this position is structured to reflect different stages of proficiency within the role. Compensation at the lower end applies to individuals developing core competencies, while higher compensation is associated with demonstrated expertise and sustained performance. Final offers are determined by the client based on candidate experience and organizational requirements.