Executive Chef

Company Description  The Maple Residences is a residential community located in Richmond, British Columbia, Canada. The organization focuses on providing a comfortable, welcoming environment for residents and guests in a vibrant neighborhood setting. Team members join a close-knit staff that supports high standards of service and culinary quality. Working at The Maple Residences offers the opportunity to contribute to residents' daily experiences through thoughtful food and hospitality.

The kitchen team plays a central role in fostering a warm, community-oriented atmosphere.

Role Description  The Executive Chef is a full-time, on-site role based at The Maple Residences in Richmond, BC. This role oversees all kitchen operations, including menu planning, recipe development, food preparation, and presentation to ensure meals meet quality, nutrition, and safety standards. The Executive Chef manages ordering and inventory, controls food costs, and coordinates with suppliers to maintain consistent availability of ingredients.

Daily responsibilities include supervising and scheduling kitchen staff, leading by example on the line, ensuring compliance with health and safety regulations, and maintaining a clean, organized work environment. The Executive Chef collaborates with management and other departments to design menus that reflect resident preferences, seasonal offerings, and special events, while continuously improving culinary processes and service.
Qualifications   Demonstrated experience in professional cooking and kitchen leadership, preferably as an Executive Chef or Head Chef in a residential, hospitality, or healthcare setting.
Strong skills in menu planning, recipe development, and food presentation, with an understanding of nutrition and special dietary needs.
Knowledge of food safety, sanitation, and health regulations, with a proven track record of maintaining high compliance standards.
Ability to manage inventory, ordering, and food cost control, including vendor relationships and budget awareness.
Leadership skills to supervise, train, and motivate kitchen staff, foster a respectful team culture, and coordinate schedules and workflows.
Excellent organizational and time-management abilities, with capacity to work in a fast-paced environment and meet service timelines.
Effective communication and collaboration skills to work with management, front-of-house staff, and other departments.
Culinary diploma, Red Seal Certification, or equivalent professional training is strongly preferred.
Food Safe or equivalent food handling certification required or ability to obtain within a specified timeframe.
Experience designing menus for diverse populations, including older adults or residents with specific dietary requirements, is an asset.