Head Chef

Aughdem Recruitment; Vancouver; On-site; CAD 100,000 - 125,000; Full time

Job summary

Aughdem Recruitment client, a leading hospitality ownership group in Vancouver, seeks an experienced Head Chef to build the culinary program from the ground up and lead a 40-person back-of-house team through opening and ongoing service.

You will develop a modern seafood concept, establish kitchen systems and standards, manage costs, and ensure top-tier dining experiences aligned with the brand.

Qualifications

• 7+ years of culinary experience, including Head Chef or Executive Chef roles.
• Experience leading a large back-of-house team in a high-volume dining environment.
• Strong background in seafood-focused or modern seafood cuisine.
• Experience opening a new restaurant concept is a strong asset.
• Strong financial acumen, including food and labor cost management.

Responsibilities

• Lead back-of-house operations for a new seafood concept from pre-opening through daily service.
• Develop and execute a modern, chic menu aligned with the concept identity.
• Oversee a back-of-house team of 40, including hiring, training, scheduling, and performance management.
• Build and maintain kitchen systems, standards, and procedures for consistency and scale.
• Manage food cost, labor cost, and overall kitchen budget in partnership with the Director of Culinary Operations.
• Source and manage relationships with seafood and specialty ingredient suppliers to maintain freshness.
• Ensure full compliance with food safety, sanitation, and health regulations.
• Coordinate with front-of-house leadership to ensure seamless service and guest experience.

Skills

Head Chef experience

Leadership

Menu development

Food cost management

Seafood specialization

Staff training

Kitchen operations

Supplier relationships

Food safety

Budget management

Job description

Our client, a well established hospitality ownership group known for consistently delivering high caliber dining experiences across its portfolio, is preparing to launch a new, first of its kind modern seafood concept in Vancouver. The group has built a reputation in the market for concepts that combine strong culinary execution with distinctive design and guest experience, and this new seafood concept is positioned to be one of its most ambitious openings to date. As the group prepares to launch, it requires an experienced Head Chef to build the culinary program from the ground up, establish kitchen systems and standards, and lead a large back of house team through opening and ongoing service. This Head Chef role reports directly to the Director of Culinary Operations and oversees a back of house team of 40, offering the successful Head Chef a rare opportunity to shape a new concept’s culinary identity from day one.

Compensation

• Base salary of $100,000 to $125,000.
• 3 weeks of vacation.
• Full medical coverage.

Responsibilities

• Lead all back of house operations for a new, first of its kind modern seafood concept from pre-opening through daily service.
• Develop and execute a menu that reflects a modern, chic culinary direction aligned with the concept’s identity.
• Oversee and manage a back of house team of 40, including hiring, training, scheduling, and performance management.
• Build and maintain kitchen systems, standards, and procedures that support consistency and quality at scale.
• Manage food cost, labor cost, and overall kitchen budget in partnership with the Director of Culinary Operations.
• Source and manage relationships with seafood and specialty ingredient suppliers to maintain quality and freshness standards.
• Ensure full compliance with food safety, sanitation, and health regulations across the kitchen.
• Partner with the Director of Culinary Operations on concept development, seasonal menu updates, and special events.
• Maintain plating, presentation, and quality standards consistent with a high caliber dining experience.
• Monitor inventory, ordering, and waste management to support cost control and operational efficiency.
• Foster a culture of accountability, professionalism, and growth within the culinary team.
• Coordinate closely with front of house leadership to ensure seamless service and guest experience.
• Support pre-opening planning, including kitchen design input, equipment selection, and staff onboarding.

Qualifications

• 7+ years of culinary experience, including significant time in a Head Chef or Executive Chef role.
• Proven experience leading a large back of house team in a high volume, high caliber dining environment.
• Strong background in seafood focused or modern seafood cuisine.
• Experience opening a new restaurant concept is a strong asset.
• Strong financial acumen, including food cost and labor cost management.
• Excellent leadership and team development skills.
• Deep knowledge of food safety, sanitation, and health regulations.
• Strong supplier relationships and sourcing experience, particularly with seafood and specialty ingredients.
• Ability to thrive in a fast paced, high pressure kitchen environment.
• Strong communication skills with the ability to partner effectively with culinary and front of house leadership.