More jobs:
Nori Club Kitchen - Catering Chef
Job in
Vancouver, BC, Canada
Listed on 2026-09-20
Listing for:
Moola Inc.
Full Time
position Listed on 2026-09-20
Job specializations:
-
Hospitality / Hotel / Catering
Catering, Food & Beverage, Cook & Chef -
Restaurant/Food Service
Catering, Food & Beverage, Cook & Chef
Job Description & How to Apply Below
On Location Full Time Vancouver, BC $50,000 - $60,000 CAD per year
Compensation:$50,000 to $60,000 CAD annually, based on qualifications and experience
We are looking for an experienced and hands-on Catering Chef to take ownership of Hello Nori's catering culinary operations. This position is responsible for taking each catering event from planning and preparation through execution, ensuring our food, presentation, staffing, timing, and guest experience consistently represent the Hello Nori standard.
Key Responsibilities Event Planning and Execution- Lead the culinary execution of all catering events
- Review event requirements, guest counts, menus, timelines, and special requests
- Build production and prep plans for upcoming catering events
- Determine appropriate kitchen staffing and labour requirements based on event size and complexity
- Coordinate food preparation, packing, transportation readiness, setup, service, and breakdown
- Lead and supervise catering kitchen staff during preparation and events
- Train and develop catering kitchen team members
- Maintain Hello Nori standards for food quality, portioning, presentation, and consistency
- Maintain food safety and sanitation standards both in the kitchen and at event locations
- Manage catering inventory, ordering, equipment, smallwares, and product requirements
- Monitor catering food cost, waste, labour, and operational efficiency
- Coordinate closely with the Catering and Event Coordinator and other departments
- Partner with the Production Chef on shared Club Kitchen scheduling, equipment, and space needs
- Conduct post-event reviews and identify opportunities to improve execution
- Be available for events based on business needs, including evenings and weekends
- Experience in catering, banquet, or high-volume off-premise culinary leadership
- Proven experience managing event production from planning through execution
- FOODSAFE Level 1 certification required, Level 2 an asset
- Valid driver's licence considered an asset for event site visits
- Strong organizational and communication skills, comfortable working under time pressure
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