Head Chef

Save-On-Foods; Vancouver; On-site; CAD 36,000 - 45,000; Full time

Job summary

Save-On-Foods in Vancouver Area, BC, is hiring a Head Chef for a full-time 40-hour week. The role requires open availability and leadership over a culinary team to deliver outstanding customer service.

Responsibilities include training, floor leadership during peak hours, recipe consistency, and strict adherence to health and safety standards. Strong certifications and a passion for great food are highly valued.

Qualifications

• Minimum 5 years of leadership experience in a restaurant setting.
• Food Safe Certification required.
• Red Seal Certification is an asset.
• Business education is considered an asset.
• Strong communication and teamwork are essential.

Responsibilities

• Lead a team, coaching, mentoring, and providing resources for excellent customer-first service.
• Train, educate and supervise staff to uphold standard procedures and high culinary standards.
• Provide visible on-floor leadership during peak times and manage time for peak service periods.
• Ensure adherence to standard recipes for taste and presentation quality.
• Maintain food safety logs, inventory, stocktaking, scheduling, ordering, and health & safety compliance.
• Communicate clearly with team to deliver key messages and operational excellence.
• Use community and industry insights to develop strategies for business growth.
• Assist in development of new products and drive continuous improvement.

Skills

Leadership

Communication

Collaboration

Initiative

Customer service

Education

Food Safe Certification

Red Seal Certification

Job description

We are hiring a Head Chef at our Alberni Urban Fare location in Vancouver Area, BC.

This is a full-time position, 40 hours per week, and the successful applicant must have open availability.

Key Responsibilities:

• Lead a team, acting as a coach, mentor, and resource to team members; foster a positive team environment that is focused on Always Customer First service.
• Train, educate and supervise team members according to established standard procedures to develop a skilled and motivated culinary team.
• Provide visible “on the floor” leadership during peak shift times; manage time to ensure availability during peak service times.
• Ensure team members follow standard recipes, with a focus on attaining high standards of taste and presentation.
• Hold the department(s) accountable for operational standards and compliance (e.g., maintain food safety logs and records, food waste, cleanliness, receiving, shrink, stocktaking, scheduling, ordering, health and safety).
• Manage inventory and participate in monthly stocktaking.
• Maintain strong lines of communication amongst the team and facilitate the delivery of key messages.
• Use knowledge of the community, competitive environment and industry to develop entrepreneurial strategies to grow the business.
• Assist in the development of new products and drive a culture of continuous improvement.

Qualifications:

• Minimum 5 years of leadership experience in a restaurant setting and in a customer service environment.
• Food Safe Certification.
• Red Seal Certification (considered an asset).
• Business oriented post-secondary education (considered an asset).
• A leadership style that embodies the following competencies:
  • Communication – listens actively, creates shared understanding, and fosters mutual trust & respect.
  • Collaboration – builds strong relationships, coaches, mentors, and empowers, supports learning & development.
  • Initiative – develops and aligns People, Service and Profit strategies, holds self and others accountable, makes quality and timely decisions.
  • Awareness – models shared and core values, demonstrates self-awareness, and remains optimistic and resilient.
• Passion for great food and outstanding service.
• Strong work ethic and “let’s get it done” attitude.
• Sense of humor and a fun attitude at work.
• A personal commitment to ongoing learning and development.
• Experience and/or knowledge with:
  • Achieving store sales targets and profitability.
  • Financial planning and budgeting (considered an asset).
  • Inventory control, shrink management and stocktaking.
  • Training, development, coaching and conflict resolution.
  • Scheduling.
  • Health and Safety.
  • Food Safety.
  • Computer skills (or a willingness to learn).
  • Working with numbers.

Compensation Details:

$26.00 - $33.00

The compensation offered for this position will take into consideration location, education, skills, experience, and other factors.

Join our Team!

Come be part of an energetic and inclusive team where we work together to have fun and achieve our goals. If you are a positive, customer-focused individual, we would love to hear from you.