Savio Head Chef

**ABOUT OSTERIA SAVIO VOLPE**

Located in the heart of Fraserhood, Osteria Savio Volpe is a lively neighbourhood osteria rooted in the spirit of traditional Italian cooking — rustic, honest, and made to be shared. Our menu features handmade pasta, wood-fired meats, and thoughtfully sourced ingredients, all served with a bold Italian wine list and the kind of warm, genuine hospitality that makes guests feel right at home.

As the original member of Banda Volpi — the acclaimed restaurant group behind Elio Volpe, La Tana, and Pepino’s Spaghetti House — Savio is part of a team recognized for creating some of Canada’s most well-regarded dining experiences. Banda Volpi (meaning “gang of foxes”) has earned a national reputation, celebrated for emphasizing thoughtful cuisine, warm hospitality, and exceptional service. The group has received numerous accolades, including _Michelin_ recommendations, a variety of _Vancouver Magazine_ awards, Gold at the _Vancouver International Wine Festival_, and placements on _Canada’s 100 Best Restaurants_.

This role sits within a kitchen that values craft, collaboration, and consistency, and offers the chance to work alongside Culinary Director, Phil Scarfone. Phil’s cooking has helped shape Vancouver’s restaurant landscape for over a decade — from earning a Top Chef Canada finalist spot to leading teams recognized by Michelin and national media. His approach to mentorship, product-driven cooking, and high standards is a core part of Savio’s culture.

We’re looking for a chef who’s passionate about good ingredients, disciplined technique, and the camaraderie of a professional kitchen. This role is deeply hands-on — you’ll run the pass, lead the team, create daily features, and work directly with local farmers and producers to bring in the freshest, seasonal ingredients. It also includes participating in our whole animal butchery program — a rare opportunity to work with whole pigs and practice true nose-to-tail cooking. If you care about food, thrive in a collaborative and high-energy kitchen, and want to help shape a menu that celebrates the best of local, in-season ingredients, we’d love to connect.

**OUR CULTURE PILLARS**

We are driven by our Culture Pillars — the values that guide everything we do:

- ** WE SHOW UP FOR EACH OTHER.**We value our associates and strive to build trust, communication, and empowerment.
- ** WE CREATE AND GROW.**We expand our knowledge and push our boundaries to build a culture defined by creativity, innovation, and collaborative growth.
- ** WE ARE GUEST OBSESSED.** We welcome everyone as if they are guests in our own home, placing guests at the forefront of everything we do. Hospitality is in our DNA.

**POSITION: HEAD CHEF (FULL-TIME)**

Savio Volpe is seeking an experienced and inspiring Head Chef to lead our kitchen team. In this role, you’ll uphold and elevate our culinary standards, mentor and develop a passionate brigade, and play a key leadership role in driving the growth, culture, and success of our food program.

**WHAT YOU’LL DO**:

- Lead all day-to-day kitchen operations, ensuring exceptional food quality, consistency, timing, and presentation.
- Manage, mentor, and inspire the back-of-house team, creating a culture of learning, accountability, and pride in craft.
- Collaborate on menu development, seasonal changes, and feature items that reflect Savio Volpe’s culinary direction.
- Oversee inventory management, purchasing, and food costing to achieve both quality and profitability goals.
- Uphold and enforce all food safety, sanitation, and WorkSafeBC standards.
- Maintain kitchen equipment, tools, and systems, ensuring functionality and readiness for service.
- Work closely with leadership and front-of-house teams to foster strong communication and service cohesion.
- Lead service with confidence, awareness, and an eye for detail, ensuring timing and execution are seamless
- Support the development of the next generation of leaders through training, delegation, and hands-on coaching

**QUALIFICATIONS**:

- Minimum 3-5 years of leadership experience as a Head Chef or Senior Sous Chef in a high-volume, high-standard kitchen.
- Demonstrated ability to lead, train, and develop a team with clarity and care.
- Strong operational understanding of costing, ordering, inventory, scheduling, and labour management.
- Proven ability to manage the demands of a busy kitchen while maintaining a positive, team-first environment.
- A genuine passion for Italian cuisine and a strong understanding of traditional, regional techniques.
- Excellent communication and organization, with the ability to collaborate across departments.
- Strategic mindset with the ability to balance creativity, consistency, and business needs.

**COMPENSATION & BENEFITS**:

- $80,000 - $100,000 yearly + gratuities
- Daily staff meal
- Extended health benefits program for eligible team members
- Staff recognition and milestone program
- Generous staff dining discounts
- Ongoin