Chef de Cuisine - Fine Dining

Description

• Lead daily kitchen operations, ensuring exceptional food quality, consistency, and presentation across all services.
• Provide hands-on leadership during service, confidently managing the line while maintaining high standards for execution and guest experience.
• Inspire, mentor, and develop a talented culinary team through coaching, training, and collaboration.
• Contribute to menu development and seasonal culinary offerings that showcase creativity, quality ingredients, and a strong connection to the region.
• Oversee food preparation, plating, portion control, and kitchen execution to ensure every dish reflects the highest standards.
• Maintain excellence in food safety, cleanliness, organization, and overall kitchen operations.
• Support inventory management, purchasing, food cost controls, and waste reduction initiatives.
• Partner with the hospitality leadership team to deliver a seamless and memorable guest experience.

Requirements

• Proven experience as a Chef de Cuisine, Executive Sous Chef, or senior culinary leader within a fine dining or elevated hospitality environment.
• Strong culinary expertise with a passion for refined techniques, exceptional ingredients, and thoughtful cuisine.
• Demonstrated ability to lead, motivate, and develop high-performing culinary teams.
• Hands-on leadership style with the ability to manage busy service periods with confidence and composure.
• Strong organizational skills with a focus on quality, consistency, and operational excellence.
• Passion for hospitality and creating meaningful dining experiences.

Corporate Culture

• $85,000 base salary
• Approximately $15,000K in annual gratuities
• Potential performance-based bonus opportunity
• Opportunity to build your career in one of Vancouver Island’s most beautiful coastal communities while leading a respected culinary operation.