Head Chef - Vancouver Ground-Up Seafood Concept

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

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.