head chef
The Head Chef is responsible for managing kitchen operations, including menu planning, cost analysis, and supervising cooking staff. They must ensure food quality standards are met and train staff in preparation and handling techniques.
- On-site
- Richmond, BC
- Posted Sep 4, 2026
- Apply by Oct 4, 2026
- 1 position
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Job summary
Overview Languages English Education Secondary (high) school graduation certificate Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Responsibilities Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Supervise cooks and other kitchen staff Prepare and cook meals or specialty foods Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Train staff in preparation, cooking and handling of food Leading/instructing individuals Experience and specialization Cuisine specialties Italian cuisine Benefits Other benefits Subsidised public transportation
What you’ll do
The Head Chef is responsible for managing kitchen operations, including menu planning, cost analysis, and supervising cooking staff. They must ensure food quality standards are met and train staff in preparation and handling techniques.
Requirements
Candidates must have a high school graduation certificate and at least 5 years of experience. Specialization in Italian cuisine is required for this role.
Benefits
• Subsidised Public Transportation
Listed skills
- Food safetyPreferred
- Inventory managementPreferred
Other relevant skills
Identified from the job description. Confirm important requirements above.
- Menu Planning
- Cost Estimation
- Inventory Management
- Staff Training
- Kitchen Supervision
- Recipe Creation
- Italian Cuisine
- Food Safety
- Garnishing
- Food Presentation
Job areas
- Food & Beverage
- Hospitality
- Management & Leadership
Additional details
- Minimum education
- High school
- Minimum experience
- 5+ years
- Apply by
- Oct 4, 2026
- Posting language
- English
- Working hours
- 40 hours per week
- Seniority
- Mid-Senior level