Vancouver Aquarium, one of the many properties owned by Herschend family entertainment, prides itself on working towards bringing families closer together and to creating memories worth repeating. Our Core Values - greatly exceeding guest expectations, serving others, creating emotional connections, constantly improving - give us purpose and guidance.

SUMMARY:

Reporting to the executive chef this role is responsible for acting as the second-in-command within our kitchen overseeing day-to-day operations, managing the kitchen team, ensuring food quality and consistency. and assuming full responsibility for the kitchen in the Executive Chef's absence often including menu development, staff training, inventory control, and maintaining high standards of food hygiene and safety.

KEY ACCOUNTABILITIES:

Assists in managing kitchen operations, including food preparation, cooking, and presentation Supervises, trains, and mentors kitchen staff, ensuring high standards of performance and productivity Overseas daily kitchen activities and ensure smooth operations Collaborates with executive chef in menu planning, recipe creation. and maintaining food quality Ensurers compliance with food safety and sanitation regulations Analyzes food trends and suggests menu updates to maintain relevance Maintains inventory, order supplies, and manages food costs efficiently Any kitchen related issues or challenges, ensuring a positive work environment Feedback, assesses improvement areas, and assists executive chef in implementing action plans Prepares and submits required reports Works closely with cafe and catering sales teams to support internal and external events Any other projects or tasks as assigned by Director, Business Operations

QUALIFICATIONS:

Education and Experience:

A degree or diploma from a culinary school 5+ years of experience in professional kitchens and commercial food preparation Certification from the Canadian Federation of Chefs and Cooks (CFCC) considered an asset Hotel culinary experience considered an asset

Skills:

Extensive culinary experience in a high volume kitchen environment Proven leadership skills with the ability to motivate and guide a team Strong time management and multitasking ability Strong knowledge of food safety and kitchen regulations Ability to manage budgets and control costs effectively Passion for culinary arts and commitment to creating exceptional dining experiences Ability to perform under pressure and maintain attention to detail Work independently and collaboratively with multiple departments and cross-functional teams And problem solving skills to tailor culinary offerings Ability to work flexible hours, including evenings and weekends Excellent communication, interpersonal and customer service skills

Working Conditions:

Job requires the ability to stand and walk for extended periods of time Flexibility and availability in schedule are required during the week, including evenings, weekends, and holidays May be required to carry a radio and be accessible for calls

Salary: $62,400 - $81,900 per year