Head Chef

We are Parallel 49 Brewing Company, a craft brewery based in the heart of East Vancouver. We were founded in 2012 by a group of passionate craft beer enthusiasts and have quickly become a staple in the Canadian craft beer scene. We are looking for skilled and interesting people with great attitudes to complement our team while we continue to be a top employer in Vancouver and the craft beer industry.

The
**Head Chef **of the Parallel 49 Brewing Company Street Kitchen Restaurant is responsible for leading the Kitchen team and overseeing all aspects of the Kitchen operations. The Head Chef is responsible for creating innovative and delicious menus, managing food inventory, ensuring food safety and hygiene standards are met, and leading a team of kitchen staff. Your culinary expertise, creativity, leadership skills, and passion for delivering exceptional service will be essential in driving the success of our Street Kitchen restaurant. Our Head Chef contributes to creating a safe and inclusive workspace for all Parallel 49 Brewing Company team members and guests.

**Perks**
- Awesome team of people who are passionate about craft beer and sharing our brews with our community- 100% coverage of Extended Group Benefits- Retirement Savings Plan employer matching up to 4%- Employee Staff Card loaded bi-weekly with money for you to use in our Street Kitchen on food and beverage and in our retail store
- Staff discounts on food while you’re working and on days off
- We love to train our people and promote from within

**Duties and Responsibilities**
- Manage all aspects of the kitchen operations, including food preparation, cooking, plating, and presentation, to ensure exceptional quality and consistency- Contribute to a positive work environment, fostering teamwork and collaboration among staff and strive to build strong team morale-
- Hire, lead, train, performance manage, schedule and mentor a team of kitchen staff, providing guidance, feedback, and coaching to ensure high performance and professional development-
- Develop and implement creative and seasonal menus that showcase high-quality ingredients and align with the restaurant's concept and vision-
- Deliver clear communication regarding new menu roll outs including updated order guides for any changes to menu items. Ensure that each cook “sees it, tastes it and makes it”-
- Create and maintain up to date standard operating procedures for all kitchen duties-
- Maintain food safety and hygiene standards in accordance with local health regulations and company policies, including proper food handling, storage, and sanitation practices-
- Manage food inventory, including ordering, receiving, and storage, to minimize waste, control costs, and ensure adequate supplies are available for daily operations-
- Collaborate with the restaurant management team to plan and execute special events, promotions, and catering services, and ensure timely and efficient coordination between the front and back of the house-
- Conduct regular kitchen inspections to identify and address any operational or quality issues, and implement corrective actions as needed-
- Work with Human Resources to ensure compliance with company standards-
- Work closely with the Front of House team to provide a seamless experience-
- Stay updated with industry trends, new culinary techniques, and ingredients to continuously improve menu offerings and maintain a competitive edge in the market-
- Maintain a clean, organized, and efficient kitchen environment, and ensure all equipment is properly maintained and functioning- Adhere to all company policies and procedures, including safety, security, and personnel policies, and ensure the kitchen team is compliant with all regulations

**Qualifications**
- Minimum of 5 years of experience as a Sous Chef or 3 years of experience as a Head Chef or in a similar leadership role in a kitchen- Proven experience as a Head Chef in a high-volume, fast-paced restaurant or similar culinary environment is preferred-
- Strong culinary skills and creativity in menu development, with a deep understanding of various cuisines and cooking techniques-
- Knowledge of food safety and sanitation regulations, with a track record of maintaining high food safety standards-
- Ability to hire, lead and inspire a team, with excellent communication, organizational, and problem-solving skills-
- Strong time management and multitasking abilities, with the ability to work under pressure and meet deadlines-
- Ability to work a flexible schedule, including evenings, weekends, and holidays, as required by business needs- Passion for delivering exceptional dining experiences, with a keen eye for detail and a commitment to excellence

**Education Requirements**
- Culinary diploma or degree from a recognized culinary institution is required

**Working Conditions**
- Work is performed indoors around Kitchen equipment including flat top, gas range, grill, fryers, and ovens
- Must be able to