Company Bio

Our client is one of the hottest restaurant groups in the city and is preparing to launch a chic new concept in Yaletown. Backed by an experienced ownership group with a strong track record in restaurant operations, culinary execution, and guest experience, the business is being built on a solid operational foundation with a polished food program, a high energy atmosphere, and clear long term growth plans. This role has been created to lead the kitchen opening, establish back of house standards, and build the culinary systems, team culture, and operating discipline required to support a successful launch and future expansion.

Compensation

• Salary: $100,000 to $125,000
• Bonus: Begins in year 2 of operations
• Vacation: 3 weeks
• Benefits: Extended health benefits
• Food Account: $7,800 annually
• Wellness Account: $1,000 annually

Responsibilities

• Lead all kitchen operations and ensure the back of house is structured for strong execution, team efficiency, and long term operational success.
• Oversee culinary execution across prep, service, expo, plating, and production planning so that every dish reflects the quality, consistency, pace, and presentation standards expected of the concept.
• Partner with ownership and senior operations leadership to support a successful opening and build the kitchen’s systems, workflows, prep structures, service standards, and operating discipline from day one.
• Build a high performing kitchen culture rooted in professionalism, accountability, humility, teamwork, and calm visible leadership under pressure.
• Take ownership of labour deployment, staffing efficiency, scheduling, and team performance across the back of house.
• Lead recruitment, onboarding, coaching, performance management, and succession planning while developing a team that can grow with the business.
• Establish and reinforce training systems, prep structures, pars, and standard operating procedures that support consistency, scalability, cleanliness, communication, and accountability.
• Own food cost, inventory, ordering, yield management, waste reduction, and supplier coordination with the discipline required to protect quality, consistency, and commercial performance.
• Review budgets, controllables, food and labour costs, and broader kitchen related P&L drivers, then take corrective action to improve profitability and overall operating performance.
• Contribute to menu execution, dish development, testing, costing, and refinement so the food program is operationally achievable, commercially sound, and aligned with the concept’s positioning.
• Maintain exacting standards of food safety, sanitation, maintenance, equipment readiness, and overall kitchen organization to ensure a safe, efficient, and high functioning operation.
• Work closely with the General Manager to maintain strong front of house and back of house alignment, resolve service issues effectively, and support a polished and seamless guest experience.
• Represent the concept as a credible and well presented leader while helping build the systems, leadership depth, and operational maturity required for future growth.

Qualifications

• At least 3 years of experience in a senior culinary leadership role within a high volume and polished restaurant environment.
• Strong production leadership skills with the ability to independently run a kitchen where consistency, pace, execution, and sound judgement are critical.
• Experience with pizza production, including dough handling, timing, quality standards, and integration into a broader menu.
• A genuine interest in dough, fermentation, and pizza craftsmanship is a strong asset.
• Exposure to elevated dining standards through upscale casual, chef driven, or similarly polished hospitality environments.
• Restaurant opening experience is an asset.
• Proven ability to lead teams, build culture, hold people accountable, and work collaboratively in an ownership led environment with a humble, no ego leadership style.
• Strong understanding of restaurant financials, including food cost management, labour management, inventory control, ordering, waste reduction, and kitchen related P&L accountability.
• Experience building structure and discipline in a growing business, including training systems, prep procedures, and scalable operating standards.
• Professional presence and maturity supported by strong communication, organization, and dependability.
• Experience working in kitchens of meaningful scale and service intensity, with the ability to perform well under pressure in a fast moving environment.
• Comfort with core administrative tools such as Google Drive, Sheets, and Docs, along with the ability to manage written systems and operational follow up.

If you think you would be a good match, we would love to meet you.