About The Role

The Opportunity

Lead and shape the identity of Bacchus Restaurant & Lounge within one of Vancouver’s most distinguished luxury hotels.
Bring your vision to life through seasonal European cuisine, lead an exceptional kitchen brigade and build relationships with renowned chefs from the Relais & Châteaux community.
With the strength and recognition of the Wedgewood brand, this is an opportunity to gain industry and media exposure, elevate your profile and make a lasting impact.

Key Responsibilities

Lead all culinary operations for Bacchus Restaurant & Lounge, banquets, special events and In-Room Dining, ensuring a consistently exceptional culinary experience across all outlets.
Set, maintain and continuously elevate standards for food quality, presentation, creativity and kitchen execution, in keeping with the expectations of a luxury hotel and fine-dining restaurant.
Develop distinctive seasonal menus that showcase exceptional ingredients, strong technique and a refined European culinary identity, while continuing to evolve the culinary positioning of Bacchus.
Lead from the kitchen with a highly visible, hands-on approach, actively participating in preparation, service, menu development and quality control.
Inspire, mentor and develop the culinary brigade, fostering a positive, respectful and high-performing environment.
Recruit, train and retain talented culinary professionals while building a strong culture of teamwork, accountability and continuous improvement.
Manage food and labour costs, purchasing, inventory and scheduling while consistently achieving departmental budgets and financial KPIs without compromising quality.
Build strong relationships with suppliers and producers to source exceptional ingredients and ensure consistency, quality and value.
Lead menu tastings, special events and culinary presentations, collaborating closely with the Managing Director, Hotel Manager and Food & Beverage Management.
Work collaboratively within the Wedgewood culinary community and participate in opportunities to collaborate with renowned Relais & Châteaux chefs.
Actively engage with guests when appropriate and proactively address feedback or service challenges with professionalism and a solution-oriented approach.
Ensure full compliance with food safety, health and safety requirements and all Wedgewood Hotel & Spa standards.
Maintain a strong leadership presence during key service periods and be available to work evenings, weekends, holidays and peak periods as required.
Minimum 5 years of experience in a significant culinary leadership role in a fine dining environment, such as Executive Chef or Chef de Cuisine.
· European-style culinary experience is a must.
· Strong hands-on experience in a fine-dining environment with a passion for culinary excellence.
· Proven experience leading, developing and inspiring a professional kitchen brigade.
· Experience creating and executing seasonal menus.
· Strong knowledge of food and labour cost management, budgeting and fiscal KPIs.
· Exceptional leadership, communication and organizational skills.
· Creative, detail-oriented and solution-oriented, with the ability to thrive in a fast-paced environment.
· Luxury hotel experience is an asset.
· Michelin-starred restaurant experience is an asset.
· Relais & Châteaux experience is an asset.
· Strong commitment to food safety and workplace standards.
Flexible schedule with the ability to work weekends, evenings and holidays.

Why Join Wedgewood?
Competitive compensation and a senior leadership opportunity.
The opportunity to lead the culinary program at Bacchus Restaurant within the prestigious Wedgewood Hotel & Spa.
Valuable media and industry exposure through the Wedgewood brand.
Opportunities to meet, learn from and collaborate with renowned Relais & Châteaux chefs.
The opportunity to lead a talented and passionate kitchen brigade.
A platform to bring your culinary vision to life through seasonal menus and innovative ideas.
A culture that values excellence, development, collaboration and achieving greater things together.