Executive Chef $70,000 – $75,000 CAD / year (based on experience)
• Lead all kitchen operations for 60-seat upscale casual service, Tuesday–Sunday, plus weekend brunch
• Develop and refine the seasonal menu alongside the owner - farm-to-table, Fraser Valley-sourced
• Hire, train, and mentor the full kitchen brigade (Sous Chef, Line Cooks, Prep Cooks, Kitchen Porters)
• Build and maintain relationships with Fraser Valley suppliers (Driediger Farms, Rocky Ridge Farm, Pacific Wild
Seafood, and others)
• Write weekly prep lists, order guides, and mise en place standards
• Ensure full Fraser Health compliance at all times — HACCP logs, food safety, sanitation
• Create and maintain the kitchen recipe book and staff training materials
• Be the standard-bearer: cook with intention, taste constantly, take pride in every plate
• Develop and refine the seasonal menu alongside the owner - farm-to-table, Fraser Valley-sourced
• Hire, train, and mentor the full kitchen brigade (Sous Chef, Line Cooks, Prep Cooks, Kitchen Porters)
• Build and maintain relationships with Fraser Valley suppliers (Driediger Farms, Rocky Ridge Farm, Pacific Wild
Seafood, and others)
• Write weekly prep lists, order guides, and mise en place standards
• Ensure full Fraser Health compliance at all times — HACCP logs, food safety, sanitation
• Create and maintain the kitchen recipe book and staff training materials
• Be the standard-bearer: cook with intention, taste constantly, take pride in every plate