head chef

Harbour Cruises; Vancouver; On-site; CAD 50,000 - 61,000; Full time

Job summary

Harbour Cruises in Vancouver, BC seeks a Head Chef to lead culinary operations across vessels and events, maintain high standards, and develop innovative menus showcasing West Coast ingredients.

You will manage kitchen teams, control costs, support budgeting, and drive staff training and scheduling to ensure exceptional dining experiences for private charters and public cruises.

Qualifications

• Minimum 5-10 years experience in a similar position.
• Journeyman Red Seal or equivalent experience.
• Food Safe Certificate.
• Experience in multi-outlet hotel, banquet, and event operations is an asset.
• Strong leadership and ability to supervise staff and manage budgets.

Responsibilities

• Lead culinary teams across vessel and event operations.
• Develop and maintain communication within the kitchen and other departments.
• Support budgeting, operating plans, and financial targets for the unit.
• Oversee recruitment, training, scheduling, and performance management of culinary staff.
• Plan menus for new concessions and ensure consistency across events.

Skills

Leadership

Cost controls

Budgeting

Food safety

Staff supervision

Education

Journeyman Red Seal or equivalent

Job description

Harbour Cruises

head chef

Job details

AboutJust Right is a full-service Vancouver caterer specializing in corporate and social special events. We believe in using only the finest West Coast ingredients and rely on our experience, creativity, vision, and passion for innovative dishes to exceed our clients' expectations.We provide catering and event services for all types of occasions. Whether it's a corporate lunch delivery, cocktail reception, wedding, gala dinner, or summer BBQ, our team of professional caterers and servers is focused on making every event one to remember through excellent food, thoughtful presentation, and outstanding service.As we continue to grow, we are looking for an experienced and passionate Head Chef to join our team and help lead our culinary operations. This is an exciting opportunity for a creative culinary professional who takes pride in quality, consistency, presentation, and developing innovative menus that showcase exceptional West Coast ingredients.The Head Chef will play an important leadership role within our kitchen team, overseeing culinary operations, maintaining our high food and service standards, supporting menu development, and helping create memorable dining experiences for our clients and their guests.This job position requires physical presence at the designated location.

Skills you bring with you

• Minimum 5-10 years? experience in a similar position
• Journeyman Red Seal or equivalent experience
• Food Safe Certificate
• Demonstrated strong practical and technical skills in all aspects of food service and kitchen management
• Demonstrated strong practical skills in cost controls and management
• Passionate about the food industry
• Experience in multi-outlet hotel, banquet, and event operations is considered an asset
• Strong leadership and motivational skills with the ability to supervise staff and prioritize assignments
• A level of financial acumen and ability to budget, forecast, and interpret financial statements
• Good working knowledge of current WCB regulations
• Good working knowledge and adherence to WHMIS
• Knowledge of food and beverage positions, responsibilities, and roles

Primary Responsibilities

Leadership

• Lead, inspire, and culinary teams across all assigned vessel and event operations
• Foster a positive work environment that encourages collaboration, accountability, and professional growth
• Oversee recruitment, training, scheduling, and performance management of culinary teams
• Develop and maintain effective communication channels within the culinary team and other departments
• Support annual budgets, operating plans, and financial targets established for the business unit

New Kitchen Development and Relocation

• Provide operational recommendations during the planning and development of the new marina kitchen in collaboration with the General Manager, Food & Beverage Manager, and Facilities Manager.
• Provide feedback on kitchen layouts, equipment placement, and operational considerations to ensure alignment with food service needs and Vancouver Coastal Health requirements.
• Plan and develop need menus for a new concession/grab and go kiosk

Menu Development

• Execute seasonal and outlet-specific menus in alignment with the overall culinary vision and standards established by the General Manager and Food and Beverage Manager
• Ensure consistency in food quality, taste, and presentation across all private charters, off site events and public dining cruises

Kitchen Operations

• Oversee all aspects of culinary operations, including food preparation, cooking, plating, sanitation, and execution
• Establish and enforce standard operating procedures (SOPs) to maximize efficiency and productivity
• Monitor inventory levels, control food costs, and minimize wastage through effective inventory management

Vendor Relations and Cost Control

• Manage operational ordering, inventory control, and product usage within assigned culinary operations
• Monitor food costs, analyze financial

• Location Vancouver , BC
• Work location On site
• Salary $ 55,000 YEAR annually
• Terms of employment Full time
• Starts as soon as possible
• vacancies 1 vacancy
• Source indeed.com #10235401759

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