Job Title

White Spot Limited is headquartered in Vancouver, British Columbia and serves more than 15 million guests annually through its White Spot Restaurants and Triple Os brands. A private, locally owned organization, we are proud to be recognized as one of Canadas Best Managed Companies for the past thirteen consecutive years, achieving Platinum status, and to be one of BCs top 10 best loved brands. We are also proud to be the only hospitality organization in our market that is fully accredited by Skilled Trades to deliver all levels of the Red Seal program internally. We have a rare opportunity for an Executive Chef to join our organization to lead culinary development and operations. This critical role is charged with protecting the essence of our iconic brands and unique tastes, while driving innovative development and continually elevating execution. This is an in-office/field position based in our Vancouver Home Office, which has both a development/test kitchen and a state-of-the-art training kitchen. Reporting to the COO and working closely with the VP Operations, Supply Management and the executive team, this role will provide strategic and tactical support, creating and executing menus and promotions that connect with guests and achieve guest count and profitability goals. Specific responsibilities include: Culinary Development Lead menu and promotional development for the White Spot and Triple Os brands Continuously improve taste, quality, presentation and value for guests, while positively impacting operations Use menu analytics, guest and operator feedback to guide decisions Contract creative chefs and host guest chefs to augment internal capacity as needed Lead menu development for new concepts and partnerships Support unique development needs of existing partners Testing and roll out process Host weekly testing for executive tasting panel Communicate with brand advisory panels Oversee in-restaurant testing process Work with Supply Management, Marketing, Training and Operations to ensure restaurants have the product and information required Train trainers Analyze results and make changes as needed Operational Support and Training and Development Working with VP Operations, Regional Operations Managers and Regional Kitchen Managers: Lead, train and develop kitchen operations Create and roll out a regional chef program for White Spot Evolve the current culinary visit programs that support in-restaurant execution (both brands) Provide a strong level of communication to the field on changes, culinary tips Provide training to trainers for new menus and promotions Develop processes and programs (along with menu innovation) to increase speed of service within Triple Os Red Seal Oversee White Spots Skilled Trades fully accredited internal Red Seal training program Promote the program internally and externally Assist in identifying and mentoring future kitchen leaders and managers Culinary Team Lead and mentor a high-performing Culinary team within Home Office and a network of regional representatives Brand Integrity Maintain high food safety protocols and practices throughout the organization Work with Operations and Supply Management on product recalls Conduct defensive menu development for recall and crisis situations (substitutions etc.) Trouble shoot quality issues identified by operations, guests, supply management etc. Trouble shoot systemic operations concerns Documentation and Administration Oversee maintenance of rigorously documented recipes and specifications Provide accurate costing and yields for internal inventory management system Maintain comprehensive nutrition, allergy and shelf-life records and resources Culinary Profile Evaluate and advise on emerging food trends and innovation, technology and equipment Oversee internal and external food photography and video shoots Participate in media, public relations, community and charity events Other Work with Design and Construction on optimal design, equipment specifications Work with Supply Management on evaluation and replication of product, and development of alternatives as back up Test samples, conduct yield and shelf-life analyses Maintain meticulous test and training facilities Coordinate food for select home office or partner events, business meetings etc. Experience and Qualifications The ideal candidate brings at least 5 years culinary leadership at an executive level, within a multi-location hospitality organization A combination of full service/casual dining and quick service experience would be strong advantage Red Seal certification required, additional culinary designation or business degree is an asset Bar/wine experience is valued Personal Attributes and Skills Obsessed with food taste and quality Innovative, naturally curious, energised and inspired by research and experimentation Guest and operations driven Excellent communication and collaboration skills, able to work effectively with operators, partners, suppliers, guests, team members, internal stakeholders Strong analytic skills and business acumen, driven by data Appropriately sized ego-confident while receptive to the ideas of others Strong work ethic-a strategic doer The anticipated salary range for this role is $130,000-150,000 plus bonus and a comprehensive benefits package. Final agreed salary may vary based on experience, skills and the unique strengths the successful candidate brings. If you are interested and qualified, wed love to hear from you. Please email your resume, cover letter & salary expectations to:.Our thanks to all applicants for their interest; however, only those candidates selected for further consideration will be contacted.