About this role
Just Right Catering is a full-service Vancouver caterer specializing in corporate and social events. We believe in using only the finest West Coast ingredients and rely on our experience, creativity, vision, and passion for innovative dishes to exceed our clients' expectations.
As part of the Graham Clarke Group of Companies, and as a division of Harbour Cruises - Just Right Catering is preparing for its first major expansion. A new kitchen facility located in Coal Harbour is coming soon and as our new Head Chef, you?ll be part of the leadership team that is designing and executing the plans for this new state-of-the-art facility.
Today, we provide catering and event services for all types of occasions. Whether it's a corporate lunch delivery, cocktail reception, wedding, gala dinner, or summer BBQ, our team of professional caterers and servers is focused on making every event one to remember through excellent food, thoughtful presentation, and outstanding service.
As we continue to grow and launch our new kitchen headquarters, we will be offering a wider variety of high-quality food products ranging from dine-in, whether on our cruises or at our marina, to takeaway and/or elaborate off-site catering events.
We are looking for an experienced and passionate Head Chef to join our team and help lead our culinary operations. This is an exciting opportunity for a creative culinary professional who takes pride in quality, consistency, presentation, and developing innovative menus that showcase exceptional West Coast ingredients.
The Head Chef will play an important leadership role within our kitchen team, overseeing culinary operations, maintaining our high food and service standards, supporting menu development, and helping create memorable dining experiences for our clients and their guests.
This job position requires physical presence at the designated location.
Skills you bring with you:
* Minimum 5-10 years? experience in a similar position * Journeyman Red Seal or equivalent experience * Food Safe Certificate * Demonstrated strong practical and technical skills in all aspects of food service and kitchen management * Demonstrated strong practical skills in cost controls and management * Passionate about the food industry * Experience in multi-outlet hotel, banquet, and event operations is considered an asset * Strong leadership and motivational skills with the ability to supervise staff and prioritize assignments * A level of financial acumen and ability to budget, forecast, and interpret financial statements * Good working knowledge of current WCB regulations * Good working knowledge and adherence to WHMIS * Knowledge of food and beverage positions, responsibilities, and roles
Primary Responsibilities:
Leadership
* Lead, inspire, and culinary teams across all assigned vessel and event operations * Foster a positive work environment that encourages collaboration, accountability, and professional growth * Oversee recruitment, training, scheduling, and performance management of culinary teams * Develop and maintain effective communication channels within the culinary team and other departments * Support annual budgets, operating plans, and financial targets established for the business unit
New Kitchen Development and Relocation
* Provide operational recommendations during the planning and development of the new marina kitchen in collaboration with the General Manager, Food & Beverage Manager, and Facilities Manager. * Provide feedback on kitchen layouts, equipment placement, and operational considerations to ensure alignment with food service needs and Vancouver Coastal Health requirements. * Plan and develop need menus for a new concession/grab and go kiosk
Menu Development
* Execute seasonal and outlet-specific menus in alignment with the overall culinary vision and standards established by the General Manager and Food and Beverage Manager * Ensure consistency in food quality, taste, and presentation across all