Hello Nori Club Kitchen - Catering Chef

On LocationFull TimeVancouver, BC$50,000 - $60,000 CAD per year

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Hello Nori Club Kitchen (Vancouver)

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

Team Leadership

  • Lead and supervise catering kitchen staff during preparation and events
  • Train and develop catering kitchen team members

Quality and Standards

  • 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

Inventory and Cost Control

  • Manage catering inventory, ordering, equipment, smallwares, and product requirements
  • Monitor catering food cost, waste, labour, and operational efficiency

Cross-Functional Coordination

  • 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

Continuous Improvement

  • Conduct post-event reviews and identify opportunities to improve execution


Availability

  • Be available for events based on business needs, including evenings and weekends


Qualifications

  • 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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