Job Title: Community Kitchen Chef
Location: Brock House Society, Vancouver, BC
Reports To: Executive Director
Position Type: Full-time, 35 hours/week
Salary: 50,000 - 55,000
Job Purpose:
The Community Chef at Brock House Society supports the wellbeing, dignity, and enjoyment of our members, staff, volunteers, and guests by preparing nutritious, welcoming, and thoughtfully planned meals. This role combines culinary expertise with community leadership, creating food experiences that reflect the warmth, inclusion, and connection at the heart of Brock House. The Chef leads kitchen operations, guides staff and volunteers, manages food inventory, upholds food safety standards, and contributes to dining and event experiences that strengthen our vibrant seniors’ community.
Key Responsibilities:
Culinary Leadership:
- Plan and direct food preparation and cooking activities that provide nutritious, appealing, and inclusive meals for members, staff, volunteers, and guests.
- Consult with management, members, clients, and event organizers to develop menus for events, specialty functions, and community gatherings that are appropriate, welcoming, and respectful of guests’ needs.
- Estimate food requirements and manage food and labor costs efficiently.
Kitchen and Team Management:
- Supervise and provide clear, respectful work direction to kitchen staff, cooks, and volunteers, ensuring that everyone understands their role and feels supported in contributing to safe, efficient, and welcoming food service.
- In coordination with management recruit, hire, and train new kitchen staff as needed.
- Foster a collaborative, respectful, and positive kitchen environment where staff and volunteers work together, communicate clearly, and support the shared goal of serving the Brock House community well.
- Maintain high standards for food quality, safety, sanitation, and respectful service in all daily kitchen operations and special events.
- Ensure all food preparation meets high-quality standards and complies with health and safety regulations.
- Maintain strong understanding of food safety and sanitation guidelines, ensuring all kitchen practices adhere to these standards.
- Participate in maintaining, developing, and implementing work and food safe practices and procedures.
Menu Planning and Execution:
- Plan menus in consultation with the management team, considering members’ nutritional needs, cultural preferences, dietary restrictions, affordability, and the welcoming character of Brock House Society
- Prepare and cook food regularly, including for special events or functions
- Ensure the safe storage, handling, and disposal of food and beverages.
- Support efficient kitchen operations by coordinating purchasing, inventory, equipment needs, cleanliness, and workflow in a way that balances quality, cost awareness, and reliable service to the community
- Arrange for the purchase, repair and deep cleaning of kitchen equipment as r
- Maintain an inventory management system for food and related supplies
- Oversee the cleanliness and maintenance of kitchen areas, equipment, and storage.
Core Competencies:
- Culinary Expertise: Proficient in various cooking techniques, with a strong knowledge of nutrition and menu planning.
- Leadership and Team Management: Ability to lead, motivate, and manage a diverse kitchen team, fostering a positive work environment.
- Problem-Solving Skills: Capable of identifying and resolving issues efficiently, with a focus on continuous improvement.
- Communication Skills: Clear, respectful, and compassionate verbal and written communication skills for coordinating with team members, volunteers, suppliers, management, members, and event organizers.
- Adaptability: Flexibility to work in a dynamic community setting, responding to changing schedules, member needs, volunteer availability, and special event requirements with professionalism and care.
Qualifications:
- With 2+ years of kitchen experience or relevant experience
- Community Service Orientation: Demonstrated ability to create welcoming food experiences that support seniors’ wellbeing, inclusion, dignity, and sense of belonging.
- Cook's trade certification or equivalent credentials and experience.
- Several years of experience in commercial food preparation, including experience in a supervisory capacity.
- Food Safe Certification Level 1 or equivalent.
- Strong organizational skills and proficiency in inventory management.
- Eligibility to work in Canada.
- Physical Demands and Work Environment: This role requires standing for extended periods, lifting up to 12 kg, safely handling kitchen equipment, and working in a busy kitchen environment while maintaining care, attention, and professionalism.
- Flexibility to work flexible hours, including evenings and weekends as required by event schedules.
Pay: $50,000.00-$55,000.00 per hour
Expected hours: 35.0 per week
Benefits:
- Dental care
- Extended health care
- Flexible schedule
- On-site parking
- Paid time off
Application question(s):
- What are your salary expectations for this role?
- What is your current city or general location?
- Are you comfortable working 35 hours per week, on-site 5 days per week?
- What is your current work authorization status in Canada?
- Do you currently hold a valid FOODSAFE Level 1 certification or equivalent?
- How many years of community kitchen, seniors' dining, institutional kitchen, or similar community-based food service experience do you have?
- How many years of nonprofit or community-service experience do you have?
- Briefly describe your kitchen leadership experience. What size team have you supervised, and what were you responsible for?
Work Location: In person
