Executive Chef

1 week ago

Vancouver, Canada SAGE Dining Services Full time

Are you a passionate, hands-on culinary leader ready to make a real impact?SAGE Dining Canada is seeking a hands-on Executive Chef to lead a dynamic culinary team at a premier independent day school in Vancouver’s beautiful Kerrisdale neighborhood. With state-of-the-art kitchen and dining facilities that rival top hotels, and a passionate, professional team already in place, this is your chance to create inspiring menus from scratch, celebrate local ingredients, and elevate everyday dining into something exceptional.Our outstanding managers combine exceptional culinary expertise with a welcoming front-of-house presence, crafting a warm and memorable dining experience. Many have grown within our ranks, contributing to a supportive, people-focused culture driven by excellence. Join us and be part of a team that goes above and beyond to bring joy to the vibrant communities we proudly serve.If you're excited by food trends, thrive in a collaborative environment, and want to be part of a community that truly values what you do, apply today Pay Type: $72,500 Salary Time Commitment: Full TimeWhat you'll get:Competitive salary and benefits.Collaborative environment.Emphasis on training and development.Opportunities for advancement.Mission based company with values you trust.Appreciative community.Tremendous amount of resources and tools at your fingertips.What you'll do: Plan cycle menus and lead daily production (hands on).Enforce safety protocols and lead by example.Deliver an outstanding example of customer service to your team and to the community we serve.Manage ordering and inventory.Deliver incredible catering events rivaling 5 star restaurants.Participate in the interviewing, hiring, training and ongoing mentoring of the team.Participate in general location management with the Food Service management team.What you'll need:Customer service skillsHigh end catering and high-volume banquet experience.Substantial culinary knowledge: trends, techniques, and processes.Menu planning and production experience.Minimum five years culinary experience.Minimum five years managing others in the kitchen.Ability to lead, not manage others and to mentor the team.Desire to mentor the team and lift others to continue a culture of extreme ownership.Happy disposition, both for community and team interactions.Awesome references and solid resume.Current ServSafe® certification, as well as local health department certification, where required.

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