Head chef

*Head Chef* *Bridgemans Bistro* *Compensation:* $75,000 - $100,000+ annually, based on experience and proven performance *LEAD OUR KITCHEN. SHAPE THE FUTURE OF OUR CULINARY PROGRAM * Bridgemans Bistro is seeking an exceptional *Head Chef* to help lead one of Vancouver Island's most unique waterfront dining destinations as part of a unified hospitality team. This is not a position for someone looking to simply manage daily service. We are looking for a culinary leader who takes ownership, builds strong teams, drives performance, and partners across the restaurant to create an outstanding guest experience through exceptional food, consistency, and leadership. The right candidate will be a seasoned chef with a proven track record of leading successful culinary operations, developing teams, controlling costs, and working collaboratively with FOH and management to deliver high-quality hospitality at scale. This is a senior leadership role with significant responsibility, autonomy, and opportunity. If you are ambitious, passionate about your craft, and ready to make a meaningful impact on a growing hospitality organization, we want to hear from you. *Answering to the restaurant's General Manager, you will be responsible for:* *Culinary Leadership* · Lead culinary operations in alignment with the broader restaurant team and guest experience * Maintain exceptional standards for food quality, presentation, consistency, and guest satisfaction * Oversee menu development, seasonal features, and culinary innovation * Ensure recipes, systems, and standards are documented and consistently followed *Team Leadership & Development* · Recruit, train, mentor, and develop kitchen staff while reinforcing a one-team approach with FOH · Build a culture of accountability, professionalism, and teamwork · Lead by example during service and throughout daily operations * Create an environment where employees can grow and succeed *Financial & Operational Performance* * Manage food costs, labour costs, and profitability * Monitor inventory levels, purchasing, receiving, and waste control * Develop systems that improve efficiency without sacrificing quality * Work closely with management to achieve budget and performance targets *Safety & Compliance* * Ensure compliance with all food safety, sanitation, and workplace safety requirements * Maintain a clean, organized, and professional kitchen environment * Champion a culture of safety and continuous improvement *Collaboration* · Partner closely with restaurant leadership, FOH management, and ownership * Participate in planning events, promotions, and special functions · Promote open communication and shared accountability between FOH and BOH teams * Contribute ideas and leadership that support the overall success of the business *WHAT WE'RE LOOKING FOR* *Required Experience* * 5+ years of progressive leadership experience in professional kitchens * Previous experience as an Executive Chef, Head Chef, Executive Sous Chef, or similar leadership role * Strong knowledge of food costing, labour management, purchasing, and inventory control * Proven ability to lead high-volume service while maintaining quality standards * Valid Food Safe certification or equivalent * Red Seal Certification *Leadership Qualities* * Natural leader with high professional standards * Strong communicator and team builder * Organized, disciplined, and highly accountable * Solutions-oriented with a positive attitude * Ability to remain calm and effective under pressure * Commitment to developing others and creating a high-performing team culture *The Ideal Candidate* You are passionate about hospitality and genuinely care about creating memorable experiences for guests. You understand the business side of running a successful restaurant and know how to balance creativity, consistency, profitability, and teamwork. You take pride in building strong teams, creating systems that work, and delivering excellence