Regional Chef - Vancouver
Job Description
Job Description
Job Description
Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in connecting exceptional talent with leading employers in Canada and the US.
The Regional Chef is responsible for driving food quality, culinary operations consistency, creating a strong leadership & development mindset with culinary leaders & GMs, and leading innovation across the portfolio. A strong candidate combines strategic vision with operational execution to deliver exceptional guest experiences while optimizing profitability & sales growth across locations.
Key Responsibilities
- Influence & lead culinary strategy and execution across multiple locations.
- Ensure operational excellence: food safety, quality, and consistency.
- Mentor and develop kitchen leaders, fostering accountability and growth.
- Partner & align on brand vision & strategies with their regional partner and multi-unit leadership to achieve business objectives.
- Manage food cost, labour, and waste to protect profitability.
- Support and lead menu rollouts, equipment deployment, and culinary program innovation.
- Trusted strategic partner with regional manager, multi-unit leadership, and operations teams.
- Inspires accountability and professionalism across culinary and service teams.
- Flawless execution of menu standards and food safety.
- Elevates guest experience through various strategies, reflected in satisfaction metrics.
- Improves food cost, labour efficiency, and overall profitability.
- Drives sales growth through strategic innovation, mentorship, and guest-building techniques.
- Has a proficient & proven track record of people development and team growth (various levels, including succession planning for themselves)
- Builds and mentors a sustainable pipeline of future culinary leaders.
- Embodies a culture of succession planning, business ownership, and personal growth.
- Cultivates a culture of pride, elevated hospitality, and continuous improvement.
- Multi-unit culinary leadership experience in a premium casual setting.
- Has experience with Franchise locations, supporting business operations, training, and brand vision alignment.
- Experienced in F&B development testing processes.
- Experienced in new restaurant opening roles.
- Has experience in project ownership and bringing ideation to completion.
- Strategic thinker with operational execution expertise.
- Strong financial acumen: P&L, budgeting, and cost management.
- Skilled in various culinary or operational systems to streamline efficiencies and business accountability (ex., Ameego, Crunchtime, Optimum Control, KDS functionality, Rational ovens, etc).
- Skilled in coaching, mentorship, and accountability systems.
- Passion for hospitality, food innovation, and guest experience excellence.
- Elevated food quality and operational consistency across all locations.
- Strong, high-performing kitchen leadership pipeline.
- Improved guest satisfaction, sales growth, and profitability.
- Key contributor to culinary and business innovation amongst peers.
How to Apply
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Frequently Asked Questions
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