Chef-in-Residence

Growing Chefs is hiring! 

Do you want to support sustainable and just food practices? Build connections between kids and their food? Make local, sustainable food accessible? Engage communities through food? If yes, then this might be the place for you! 

LunchLAB is a program that is changing the narrative about lunch by empowering students to learn, cook, serve, and share food with their peers and school community. We use edible education to transform school food into meals that kids and youth want to eat – delicious, nourishing, and culturally-relevant food that brings students together to experience dignity and delight in their interaction with food. 

We’re looking for someone who loves to collaborate, has experience putting out large volumes of food, enjoys working with kids, is creative and imaginative in the kitchen, and has a passion for nourishing food and supporting food literacy.

Position: Chef-in-Residence

Salary: $53,690 Annually (based on 35 hours/week), 1 year contract with the possibility of extension. 

Benefits: Health and dental plan (after 3 months employed); three weeks paid vacation + paid one-week summer shutdown per year + paid two-week winter shutdown per year; 12 paid personal wellness days per year (aka sick days); annual professional development funding; paid volunteer days.

Location: Four to five days a week (9am-3pm) onsite in Vancouver schools (exact location TBD). Up to one day of computer admin weekly remote/in-office.

Anticipated Start Date: September 2024 

Position Summary: 

Your role will be mentor, educator, and chef. Each week, you’ll work with youth to teach them new skills, helping them understand the art and science of cooking and nutrition as well as the joy and celebration of connection to nourishing food.

Through day-to-day kitchen operations, meal planning, ordering, preparation, and service, the Chef-in-Residence, together with our Chef Educators, deliver engaging, non-stigmatizing, nourishing, and culturally-relevant meals that kids want to eat while providing embedded food literacy education and mentorship.

Chef-in-Residence positions are responsible for the day-to-day kitchen operations including meal planning, preparation, and service at their assigned LunchLAB location(s). 

Responsibilities include:

Supports the Programs and Engagement Director to train chef teams. 

  • Fosters positive work environment for staff and volunteers

  • Leads culinary and kitchen operations aspects of training process

  • Identifies knowledge and skills gaps on chef teams and develops training accordingly

Meal Prep and Service

  • Manages meal service for designated number of students at assigned LunchLAB school

  • Develops engaging, nourishing, and culturally-relevant menus for students

  • Collaborates to build supplier and vendor relationships that align with LunchLAB and Growing Chefs mission and policies

  • Manages supplier and vendor deliveries

  • Collaborates with admin team to manage budgets, feedback, processes and systems

  • Collaborates with Chef Educator and admin teams to develop and implement weekly food literacy skills curriculum into meal prep for student chefs

Manage School Kitchen

  • Collaborate to oversee chef team function and flow as it relates to kitchen operations

  • Designs and oversees program and procedure manuals and documents kitchen procedures

  • Supervises day-to-day maintenance and general upkeep of equipment and kitchenwares

  • Responsible for the safety and security of all those who participate in our programs (children, families, volunteers, staff) through policy implementation

  • Accountable for food procurement and meal service that meets program needs and aligns with Growing Chefs mission and policies

  • Ensures day-to-day operations have proper food storage and transport that follows FoodSafe procedures

Kitchen Leadership

  • Develops and manages a positive work environment for staff, volunteers, and student chefs

  • Ensures work environment, partnerships, ordering, and meals are mission and values aligned 

  • Collaborates to lead and mentor student chefs in the kitchen

  • Collaborates to manage usage of school garden produce (if applicable), and supplier orders and deliveries 

  • Leads stewardship of relationships with teachers, students, volunteers, and general school community

  • Collaborates with senior coordinator and school administration/teachers to structure service days in accordance with staggered lunches, shared kitchen space, and involvement of student chef/clean teams

Delivery of Growing Chefs Programs 

  • Leads delivery of high quality programming in schools and in the community

  • Collaborates to deliver Community Eats SOYL summer program 

  • Recommends improvements to efficiencies, impacts, complexities, and identified gaps in the program delivery model to executive team

  • Develops, improves, and leads delivery of edible education lesson plans and learning activities for GC programs

  • Leads program delivery alignment with GC mission, values, and policies

  • Supports Program Coordinator to oversee volunteer activities of the ground

  • Leads and oversees establishment of a positive and engaging program environment for all those participating

Promotion of Growing Chefs

  • Promotes program in culinary community and builds network of chef recruits

  • Assists with fundraising events and opportunities

Qualifications & Skills:

  • Extensive experience in kitchen management with strong supervision and leadership skills. 

  • Passionate about food justice, local food and supporting a strong, local food system.

  • Comprehensive knowledge of culinary techniques in food production for large-volume kitchen operations. 

  • Experience setting up and running your own kitchen. 

  • Able to create diverse, culturally-relevant and nourishing kid-friendly menus. 

  • Would be comfortable working outside of a traditional kitchen setting and willing to improvise and adapt when presented with challenges. 

  • You succeed in a mentoring role and love helping kids learn alongside you.

  • High level of organization. This is a new program, with the opportunity to transform school food in Vancouver and beyond. You like to keep records and communicate frequently. 

  • Comfortable and willing to perform ongoing administrative tasks.

Job Requirements:

  • Minimum 3 years experience in a restaurant or catering kitchen or equivalent experience preparing and serving 100+ meals. 

  • Must be available and able to work on-site at Vancouver schools

  • Must be legally authorised to work in Canada

  • Must be able to lift and move up to 30 pounds

  • FoodSafe Level 2 Certification (GC able to support acquiring)

  • The successful applicant will be required to obtain a Vulnerable Sector Check for working with children. Growing Chefs will cover the cost to obtain this check.

Asset but not required:

  • Valid BC drivers licence

  • Chef Red Seal certification

Growing Chefs operates on the on the land of the Coast Salish peoples, including the Sḵwx̱wú7mesh (Squamish), Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) and xʷməθkʷəy̓əm (Musqueam), W̱SÁNEĆ, Lək̓ʷəŋən, and Xwsepsum (Songhees and Esquimalt) Nations. As we work towards a world with healthy, just, sustainable food practices, we continue to learn and explore how to uplift Indigenous food and cultural values within our local food systems.

Growing Chefs is an equal opportunity employer and employs personnel without regard to racialization, ancestry, place of origin, ethnic origin, language, citizenship, creed, religion, gender, sexual orientation, age, marital status, family status, physical and/or mental access needs, or financial ability. 

To Apply:

Please submit your resume and the completed questionnaire through the link below. Applications will be reviewed upon reception.

Next Steps:

You will receive confirmation via email that we have received your application. 

Candidates selected to move on to the interview phase will be contacted to set up a date for an interview no later than two weeks after the selected application was received, ongoing until the position is filled. The first interviews will begin in early August.

In recognition of the labour that goes into preparing for an interview, applicants selected for an interview will receive a $25 honorarium for their time. 

Final candidates will be asked to provide up-to-date references who will be consulted.

School's Out! Hello, Summer! What's Growing On? Summer 2024

It’s summer Farmers’ Market season!

In this newsletter, we’re sharing an overview of the action in our school kitchens and classrooms this year and including a tasty recipe to dress up your local seasonal harvest.

A big thank you to our volunteers, educators, caregivers, donors, and community partners for supporting Growing Chefs during the 2023/2024 school year. Your impacts have been profound on local kids, communities, and the Growing Chefs team. We could not do it with you!

School’s out for summer but we’re still bringing edible education to Vancouver youth with SOYL, Fresh Roots' summer youth program, and preparing for the upcoming school year so we can continue to serve nourishing food and edible education to B.C. kids and communities.

We hope you have a rad(ish) summer!

– Amanda & Jaydeen, Growing Chefs’ Co-Executive Directors


Student Chefs eating together at John Norquay Elementary School.

It’s easy to forget about school in the summertime, but here at Growing Chefs we’re hard at work preparing for next school year.

Donate today to ensure that our edible education programs continue to provide kids with opportunities to connect to nourishing food.


Creative Impact Spotlight: Barb’s Birthday Workout FUNraisers

What do birthdays, workouts, and Growing Chefs have in common? This year, our superstar volunteer, Barb Mackenzie, combined her passion for all three at her annual birthday workout with proceeds going toward our Adopt-A-Classroom program.

Read all about it on the Growing Chefs’ blog or check out the video:


2023/2024 School Year Review

The 2023/2024 school year marked big growth for Growing Chefs. We launched LunchLAB at John Norquay Elementary and we refreshed our Classroom Gardening & Cooking Program, making it even more accessible for students, volunteers, and educators!

Check out some of the highlights from our school kitchens and classrooms:

LunchLAB 2023/2024 School Year Review.

Classroom Gardening & Cooking Program 2023/2024 School Year Review.


In the News

School Food Programs in Canada: 15 Promising Cases

The University of Saskatchewan and the Coalition for Healthy School Food developed a report detailing Canadian school food programs that meet the diverse needs of communities. Check out page 15, where LunchLAB is featured as a model program.

Student Chefs serving their peers at LunchLAB Norquay.

Notable Visitors

The Government of Canada recently announced its National Food Policy and we celebrated this news in typical Growing Chefs style—by sharing a meal!

Our LunchLAB team welcomed Deputy Prime Minister Chrystia Freeland, MP Terry Breech, MP Harjit Sajjan, School Board Trustee Victoria Jung, MP Parm Bains, and MLA Spencer Chandra Herbert, to join in on the final LunchLAB service of the 2023-2024 school year at Lord Roberts Elementary.


Summer Recipe: Tangy Honey Vinaigrette

A highlight for kids from our Classroom Program is Lesson 2, where the students help us whip up a plate of fresh vegetables and our famous Tangy Honey Vinaigrette! The students learn how to use descriptive words to express their food preferences—they were big fans of the dressing, raving about its sweet and umami taste!

Tangy Honey Vinaigrette from the Growing Chefs Classroom Program.


We’re Hiring!

Student Chefs from LunchLAB Norquay holding sweet peppers.

Are you or do you know someone who loves to collaborate, has a passion for nourishing food and supporting food literacy? Do you enjoy connecting with people and are task driven?

Apply today to become our next Engagement Coordinator!


Chef Collaboration

Seared scallop dish from Hawksworth Restaurant.

Join Hawksworth Restaurant on Sunday, July 14th, for an exquisite dining experience as they welcome renowned Canadian chef, Jonathan Gushue, for an exclusive collaboration dinner. This exceptional event will showcase the culinary mastery of chefs David Hawksworth, Jonathan Gushue, Sylvain Assie, and Marissa Gonzalez.

A percentage of the evening's proceeds will be donated to Growing Chefs.


Thank you for supporting Growing Chefs this school year! We look forward to connecting in the fall, until then, we hope you enjoy the sunshine and delicious summer harvest.

We're Hiring an Engagement Coordinator!

Growing Chefs is hiring! 

Do you want to support thriving and just food practices? Contribute to a team that is building connections between kids and their food, and making nourishing and culturally-relevant food accessible? Engage communities through food? If yes, then this might be the place for you! 

In our work, we aim to innovate and transform edible education and school food to reflect the power of food as a connector that impacts the experience of overall well being, mental health, academic performance, leadership development, youth advocacy, and experience of social and cultural belonging for kids and youth in our communities. 

We’re looking for someone to join our Communications & Engagement team. Someone who loves to collaborate, has a passion for nourishing food and supporting food literacy, genuinely enjoys connecting with people, and is fundamentally task driven.

Student Chefs from LunchLAB Norquay.

Title: Engagement Coordinator.

Contract Type: Full-time permanent, 32 hours/week.

Salary: $42,731 Annually (based on 32 hours/week).

Benefits: Health and dental plan (after 3 months employed); three weeks paid vacation (prorated to a 32 hour work week) + paid one-week summer shutdown per year + paid two-week winter shutdown per year; 12 paid personal wellness days per year (aka sick days); annual professional development funding; paid volunteer days.

Reports to: Growing Chefs Co-Executive Director, Communications & Engagement.

Location: Lower Mainland; hybrid work environment with dog-friendly office but freedom to also work from home (a minimum of one day per week must be in office). The office location is the SpencerCreo Centre at 610 Main St, Vancouver. Will require regular travel to various locations throughout the Metro Vancouver region.

Anticipated Start Date: August, 2024.

Position Summary:

  • Work closely with and provide administrative support to the Co-Executive Director, Communications & Engagement

  • Contribute to a vibrant team within a collaborative, care-based, person-centred organization

  • Help actively drive a strategic plan centred around food justice

  • Process online and offline donations, including cheque processing, bank deposits, downloading gifts from online fundraising websites (eg. Benevity, CanadaHelps, Charitable Impact), and providing tax receipts

  • Input contact and donation information and all event and stewardship activities into Salesforce, the Growing Chefs CRM, including recording each gift and updating donor records and database as necessary

  • Run regular Salesforce reports to monitor and analyze all fundraising activities, pull donor lists, and update and monitor donor pipeline

  • Support submission of annual grant applications and reports and writing of impact reports

  • Work with staff team and board/committee members to ensure exceptional stewardship of all stakeholders, including sending acknowledgment and thank you letters, scheduling thank you calls and donor visits

  • Provide administrative and logistical support for Growing Chefs campaigns, and fundraising and volunteer events

  • Coordinate and implement aspects of donor and volunteer mailing campaigns

  • Support writing and design of marketing and promotional materials, social media posts/campaigns, e-newsletters, event invitations, and blog posts

  • Conduct donor and granting opportunities research

  • Assist with maintenance of overall office appearance

  • Perform other duties as required

Qualifications & Skills:

  • Highly organized with the ability to prioritize and work on multiple tasks at a time 

  • Strong attention to detail

  • Excellent computer skills, including proficiency with:

    • G-Suite (Google Drive, Sheets, Docs, Calendar, Gmail, etc.)

    • Website building platforms (we use Squarespace)

    • Email marketing tools and applications (we use Mailchimp)

    • Internal communication tools (we use Slack)

    • Graphic design tools (we use Canva)

    • Time and task management tools (we use Asana) 

  • Strong interpersonal and relationship skills, a collaborative working style

  • Compelling writer and verbal communicator

  • Confidence in communicating on the phone and in person

  • Demonstrated ability to work in a team as well as work independently

  • The ability to research, gather, analyze, and report on information and data

Additional skills an asset but not required:

  • Experience working with SalesForce or other CRM database

  • Experience planning and delivering events

  • Experience working in an administrative position

  • Experience working within a fundraising environment

  • Experience working in the nonprofit and/or philanthropy sector

Job Requirements:

  • Availability for occasional weekends and evening events

  • Must be legally authorized to work in Canada

  • Must have valid B.C. drivers licence

  • Lifting and moving up to 30 pounds

  • The successful applicant will be required to obtain a Vulnerable Sector Check for working with children. Growing Chefs will cover the cost to obtain this check.

Prioritizing Indigenous Applicants: 

As we continue to grow our team to reflect the kids and youth in the school communities we serve, we are looking to prioritize applications from people who identify as Indigenous. We encourage you to self-identify in your application. 

Growing Chefs operates on the land of the Coast Salish peoples, including the Sḵwx̱wú7mesh (Squamish), Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) and xʷməθkʷəy̓əm (Musqueam), W̱SÁNEĆ, Lək̓ʷəŋən, and Xwsepsum (Songhees and Esquimalt) Nations. As we work towards a world with healthy, just, sustainable food practices, we continue to learn and explore how to uplift Indigenous food and cultural values within our local food systems.

Growing Chefs is an equal opportunity employer and employs personnel without regard to racialization, ancestry, place of origin, ethnic origin, language, citizenship, creed, religion, gender, sexual orientation, age, marital status, family status, physical and/or mental access needs, or financial ability.

To Apply:

Please apply via the button link below. Review of applications and interviews will begin on a rolling basis July 15th, 2024. 

  1. Tell us about your connection to local food systems and food justice.

  2. What was the most recent event you attended and enjoyed. What made it great? How would you plan it to be better?

  3. What draws you to Growing Chefs? 

Next Steps:

Candidates selected to move on to the interview phase will be contacted to set up a date for an interview no later than July 31st.

In recognition of the labour that goes into preparing for an interview, applicants selected for an interview will receive a $25 honorarium for their time.

Raising funds for chefs is icing on the cake!

What do birthdays, workouts, and Growing Chefs have in common? This year, our superstar volunteer, Barb Mackenzie, combined her passion for all three at her annual birthday workout. We’ve asked Barb to tell us all about it!

Barb stretches at her Annual Birthday Workout & Fundraiser.

How did you become involved with the Growing Chefs community?
I think I must have been doing a Google search to see about cool, inspiring programs in the community, by the community and came across Growing Chefs. I was so surprised and happy to learn it was a local program, teaching kids such great skills and knowledge. I thought the classroom program was absolutely amazing and wanted to learn how I could get involved.

Tell us more about your birthday workouts?
In lieu of birthday gifts I wanted to spread the love to the community and thought, what better way than to collect monetary donations and work with Growing Chefs to bring this program into a local Elementary School. So once a year, family and friends will get together to sweat it out! I host a different workout annually, and it's a great way for all of us to make time to come together, try something new, get out of our comfort zones and have fun together.

What inspires you to give back to your community?
It's something that just feels great, and fills my soul. Friends and family also love having the opportunity to get involved, and are always down to support as long as there's somebody coordinating the effort, lol. And now having three kids, I love getting them involved, and teaching them about thinking of others before themselves. 

Do you have any advice for people that want to host a unique event or fundraiser?
Find something you love doing, or something you've always wanted to try and rally all your friends and family. Reach out to the place you want to do something with, and they'll coordinate the details with you. The "fun" part is picking a date and time that works for most schedules, but if you have enough lead time, I find most people can make it happen. Humans love a reason to come together, and what better way then something fun, out of our comfort zone, community building and something we get to do together. 

Creative Community Impact Stories feature members of our community that are raising funds and awareness for Growing Chefs by doing what they love. If you have an idea for a fundraiser or a friend-raiser, reach out, we would love to hear from you. 

Contact:
Afton Bell
afton@growingchefs.ca

Magik Moments Await at our Trivia Party!

Our annual appreciation party for volunteers, donors and members of our Champion Radish club is coming up on June 12th. We're giving thanks to all the folks that support Growing Chefs by contributing the time, expertise, and funds that make our work possible.

Here’s what we have planned for this year’s party:

Elevate Your Selfie:
Magik Moments will be at the event! Bring your smile (and your silly) and capture the fun!

Trivia:
The quiz-tacular party begins at 4:30pm and we'll be hosting two rounds of family-friendly food trivia at 5:00pm and 5:45pm!

Food & Drinks:

We’ll be snacking on:
Aiyaohno Cafe: vegan gyoza and edamame hummus with crudité.
Salmon n' Bannock & Earnest Ice Cream: Signature Bannock served with Jam and a scoop of Earnest Ice Cream. 
We hope you will leave our party having tasted some fantastic flavours. Our offerings will be appetizer-size portions, please make plans for dinner after the event.

We’ll be sipping up:
Phillips Soda Works, Sheringham Gin, Lumette!, wine, beer and more! 

Prizes:
Trivia and Door prizes generously donated by Bruno Feldeisen, Earnest Ice Cream, East Van Jam, HerbaLand Naturals, House of Knives, H.R. MacMillan Space Centre, Sea Cider, Tacofino, and West Coast Seeds.  

Details:
Date: Wednesday, June 12th
Time: 4:30-6:30pm
Location: Gladstone Secondary School  - Cafeteria

Registration:
If you are a donor, volunteer, or enthusiastic supporter of Growing Chefs, this event is for you. We ask that all attendees are registered for the event. Please reach out to afton@growingchefs.ca to receive a registration link. Kids are welcome to attend!

Special Thanks to our Event & Prize Sponsors

Become Growing Chefs' next Chef-in-Residence today!

Growing Chefs is hiring! 

Do you want to support sustainable and just food practices? Build connections between kids and their food? Make local, sustainable food accessible? Engage communities through food?
If yes, then this might be the place for you! 

LunchLAB is an innovative school meal program where students are empowered through food literacy education and the mentorship of Chefs-in-Residence to cook, serve, and share nourishing and culturally-relevant lunches two to three times weekly for up to 200 of their peers.

In our work, we aim to innovate and transform edible education and school food to reflect the power of food as a connector that impacts the experience of overall well being, mental health, academic performance, leadership development, youth advocacy, and experience of social and cultural belonging for kids and youth in our communities. 

We’re looking for someone who loves to collaborate, has experience putting out large volumes of food, enjoys working with kids, is creative and imaginative in the kitchen, and has a passion for nourishing food and supporting food literacy. 

LunchLAB Chef-In-Residence Tahani preparing food student chefs at Lord Roberts Elementary School.

Salary: $40,768 Annually (based on 28 hours/week).

Benefits: Health and dental plan (after 3 months employed); three weeks paid vacation (prorated to a 28 hour work week) + paid one-week summer shutdown per year + paid two-week winter shutdown per year; 12 paid personal wellness days per year (aka sick days); annual professional development funding; paid volunteer days.

Location: Four days a week onsite in Vancouver LunchLAB schools (exact location TBD) 

Anticipated Start Date: Immediately, May 2024 (flexible for the next superstar LunchLAB chef)

Position Summary: 

Your role will be mentor, educator, and chef. Each week, you’ll work with kids to teach them new skills, helping them understand the art and science of cooking and nutrition as well as the joy and celebration of connection to nourishing food.  

Through day-to-day kitchen operations, meal planning, ordering, preparation, and service, the Chef-in-Residence, together with our Chef Educators, deliver engaging, non-stigmatizing, nourishing, and culturally-relevant meals that kids want to eat while providing embedded food literacy education and mentorship.  

Chef-in-Residence positions are responsible for the day-to-day kitchen operations including meal planning, preparation, and service at their assigned LunchLAB location(s). 

Responsibilities include:

Supports the co-executive directors to train chef teams.

  • Fosters positive work environment for staff and volunteers

  • Leads culinary and kitchen operations aspects of training process

  • Identifies knowledge and skills gaps on chef teams and develops training accordingly

Meal Prep and Service

  • Manages meal service for designated number of students at assigned LunchLAB school

  • Develops engaging, nourishing, and culturally-relevant menus for students

  • Collaborates to build supplier and vendor relationships that align with LunchLAB and Growing Chefs mission and policies

  • Manages supplier and vendor deliveries

  • Collaborates with admin team to manage budgets, feedback, processes, and systems

  • Collaborates with Chef Educator and admin teams to develop and implement weekly food literacy skills curriculum into meal prep for student chefs

Manage School Kitchen

  • Collaborate to oversee chef team’s function and flow as it relates to kitchen operations

  • Designs and oversees program and procedure manuals and documents kitchen procedures

  • Supervises day-to-day maintenance and general upkeep of equipment and kitchenwares

  • Responsible for the safety and security of all those who participate in our programs (children, families, volunteers, staff) through policy implementation

  • Accountable for food procurement and meal service that meets program needs and aligns with Growing Chefs mission and policies

  • Ensures day-to-day operations have proper food storage and transport that follows FoodSafe procedures

Kitchen Leadership

  • Develops and manages a positive work environment for staff, volunteers, and student chefs

  • Collaborates to lead and mentor student chefs in the kitchen

  • Collaborates to manage usage of school garden produce (if applicable), and supplier orders and deliveries

  • Leads stewardship of relationships with teachers, students, volunteers, and general school community

  • Collaborates with senior coordinator and school administration/teachers to structure service days in accordance with staggered lunches, shared kitchen space, and involvement of student chef/clean teams

Delivery of Growing Chefs Programs

  • Leads delivery of high quality programming in schools and in the community

  • Collaborates to deliver SOYL summer program

  • Collaborates to deliver Growing Chefs’ Classroom Program

  • Recommends improvements to efficiencies, impacts, complexities, and identified gaps in the program delivery model to executive team

  • Develops, improves, and leads delivery of edible education lesson plans and learning activities for GC programs

  • Leads program delivery alignment with GC mission, values, and policies

  • Supports Program Coordinator to oversee volunteer activities on the ground

  • Leads and oversees establishment of a positive and engaging program environment for all those participating

Promotion of Growing Chefs

  • Promotes program in culinary community and builds network of chef recruits

  • Assists with fundraising events and opportunities

Qualifications and Skills:

  • Extensive experience in kitchen management with strong supervision and leadership skills. 

  • Passionate about food justice, local food and supporting a strong, local food system.

  • Comprehensive knowledge of culinary techniques in food production for large-volume kitchen operations. 

  • Experience setting up and running your own kitchen. 

  • Able to create culturally-relevant and nourishing kid-friendly menus. 

  • Would be comfortable working outside of a traditional kitchen setting and willing to improvise and adapt when presented with challenges. 

  • You succeed in a mentoring role and love helping kids learn alongside you.

  • High level of organization. This is a new program, with the opportunity to transform school food in Vancouver and beyond. You like to keep records and communicate frequently. 

  • Comfortable and willing to perform ongoing administrative tasks.

Job Requirements:

  • Minimum 3 years experience in a restaurant or catering kitchen or equivalent experience preparing and serving 100+ meals. 

  • Must be available and able to work on-site at Vancouver schools

  • Must be legally authorised to work in Canada

  • Must be able to lift and move up to 30 pounds

  • FoodSafe Level 1 Certification (GC able to support acquiring)

  • The successful applicant will be required to obtain a Vulnerable Sector Check for working with children. Growing Chefs will cover the cost to obtain this check.

Assets but not required:

  • Valid BC drivers licence

  • Chef Red Seal certification

Prioritizing Indigenous Applicants: 

As we continue to grow our team to reflect the kids and youth in the school communities we serve, we are looking to prioritize applications from people who identify as Indigenous. We encourage you to self-identify in your application. 

Growing Chefs operates on the on the land of the Coast Salish peoples, including the Sḵwx̱wú7mesh (Squamish), Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) and xʷməθkʷəy̓əm (Musqueam), W̱SÁNEĆ, Lək̓ʷəŋən, and Xwsepsum (Songhees and Esquimalt) Nations. As we work towards a world with thriving and just food practices, we continue to learn and explore how to uplift Indigenous food and cultural values within our local food systems.

Growing Chefs is an equal opportunity employer and employs personnel without regard to racialization, ancestry, place of origin, ethnic origin, language, citizenship, creed, religion, gender, sexual orientation, age, marital status, family status, physical and/or mental access needs, or financial ability.

To Apply:

Please apply via link at the bottom. Applications will be reviewed upon reception. 

Next Steps:

You will receive confirmation via email that we have received your application. 

Candidates selected to move on to the interview phase will be contacted to set up a date for an interview no later than two weeks after the selected application was received, ongoing until the position is filled. The first interviews will take place on May 7th, 2024. 

In recognition of the labour that goes into preparing for an interview, applicants selected for an interview will receive a $25 honorarium for their time. 

Final candidates will be asked to provide up-to-date references who will be consulted.

We're Rootin' for Radishes this spring! What's Growing On? Spring 2024

Happy spring to the Growing Chefs community!

I’m so happy to be back in my role of Co-Executive Director at Growing Chefs after my parental leave. I have returned to an organization that is branching out while remaining firmly rooted in our mission, and having a little one at home is a daily reminder of how valuable our programs are to B.C. kids.

We hope you enjoy our annual spring newsletter where you can find exciting ways to champion edible education this month, program highlights from our Classroom Gardening & Cooking Program and LunchLAB, and a sneak peek to upcoming events this year!

– Jaydeen Williams, Co-Executive Director, Communications & Engagement


This spring we’re Rootin’ For Radishes! Become a Champion Radish (monthly donor) and support B.C. kids and communities today!

This spring we’re Rootin’ for Radishes!

You may have heard of daikon or easter egg radishes, but there’s a special variety of radishes that pack an even greater punch and they’re called Champion Radishes!

Join our monthly donor program, The Champion Radish Club, to seed change this spring! Becoming a Champion Radish is easy and provides maximum impact. Monthly donations provide a steady stream of income to help us to educate kids, families, and their communities about local food systems. These gifts provide sustainable and reliable funds, facilitate program planning and implementation, and help us lower administrative costs.

We are thrilled to have over 100 Champion Radish donors working together to support our mission of impactful edible education! Small, regular donations can lead to big results whether your budget allows for $5, $20, $50, or $100. You can also easily change the donation amount or withdrawal date, or even pause your scheduled donation at any time.

Join us today:

  • Become a monthly donor for as little as $5/month

  • Increase your monthly donation

  • Refer a friend to become a monthly donor

For the month of March, CanadaHelps is running ‘Make It Monthly’, where every new monthly donation of $20 or more will be boosted by $20 and increases of $10 or more from pre-existing monthly donors are boosted by $10. Join today and help us reach our goal of 125 Champion Radishes!


Upcoming Growing Chefs event dates

Save these dates!

Sunday, April 28th:
Growing Chefs and ONE TO ONE will be hosting a virtual event with Nadia L. Hohn, editor of The Antiracist Kitchen. This book features 21 different stories and recipes from kids celebrating food, cultures, and resistance. We hope you join us for an afternoon of food literacy and justice; more information to come!

Sunday, October 6th: We are so excited to announce the date for our 15th Annual From Farms to Forks gala! Be sure to mark your calendars for a spectacular harvest kitchen party that brings together local chefs, growers, and makers for an evening of delightful tasting plates and pairings.


Growing Chefs volunteer with student in Classroom Gardening & Cooking Program

We’re looking for volunteers!

Are you looking to deepen your impact with Growing Chefs and Edible Education? Join our community and volunteer!

Volunteer for the Classroom Gardening & Cooking Program (click to learn more): Facilitate four lessons across four consecutive weeks. Lessons run on the same day and time every week, either in the late morning or early afternoon. Three-hour weekly commitment during the four-week session. Volunteer orientation provided.

Volunteer for LunchLAB (click to learn more): Sign-up for 2-4 hour lunchtime shifts Tuesdays–Fridays at Lord Roberts or John Norquay Elementary Schools (lunch included). Volunteer orientation provided.


LunchLAB Chef-in-Residence Tahani Alkashef at John Norquay Elementary School for Nowruz feast.

What’s growing on in schools?

LunchLAB:

  • We are thrilled to announce our new LunchLAB Chef-in-Residence at Lord Roberts Elementary School, Chef Tahani Alkashef!

  • We welcomed new student chefs who learned kitchen and food safety, cooked diverse cultural dishes, and explored all their senses while eating.

  • We celebrated Nowruz, Persian New Year, at Norquay with a feast featuring Persian Rice, Baharat Spice Chicken, and Vegan Tomato Stew.

  • Thanks to a great turnout of volunteers, LunchLAB Norquay will be expanding to serve 200 students nourishing, accessible, and culturally-relevant meals!

Classroom Gardening & Cooking Program:

  • Last week, we wrapped the first run of our spring classroom programming where our team visited four classrooms over the past month.

  • While students head off for spring break, our team will be making adjustments to our curriculum, ensuring everything is ready to go when we visit new classrooms!

  • Each year, generous families and businesses donate to adopt a Growing Chefs classroom. These funds support the edible education experience for up to 25 B.C. kids through our Classroom Gardening & Cooking Program. Contact Afton Bell to learn how you can Adopt a Classroom.

Thank you to our 2024 Adopt a Classroom donors: Barbara Mackenzie, Connor, Clark & Lunn, Mary and Gordon Christopher Foundation, and Les Dames d'Escoffier.


Growing Chefs Co-Executive Director Amanda Adams on CBC On The Coast with Gloria Macarenko.

What’s growing on in the news?
Our very own Co-Executive Director of Programs & Operations, Amanda Adams, joined Gloria Macarenko on CBC On the Coast to discuss how edible education programs like LunchLAB are vital for our communities. A fantastic and informative 7 minute segment, listen below!


Today is the first day of spring, which means it’s time to celebrate Nowruz!

Nowruz, also known as Iranian or Persian New Year, is a celebration of spring’s arrival and brighter days ahead. One of the best parts of any New Year celebration is the food. Days heading into Nowruz, families begin working on an assortment of cookies in different colours, shapes, textures, and flavours.

To celebrate Nowruz, we asked the people behind Delara, one of our favourite Persian restaurants in Vancouver, to share a recipe from their Nowruz-themed cookie bundle!

Toot cookie recipe for Nowruz from Delara.

Wishing our entire Growing Chefs community a fruitful spring with plentiful gardens, community connection, and ongoing learning.

Join our Classroom Gardening & Cooking Program!

Lead a hands-on, interactive classroom gardening and cooking program that teaches kids about healthy food and healthy food systems! We believe in the importance of connecting young children to their food through hands-on learning, getting their hands in the dirt, and teaching them how their food choices impact their personal health and the health of the environment. Get kids excited about growing, cooking, and eating good, nutritious food with Growing Chefs! 

Chef Jay teaching kids about growing food in the Classroom Gardening and Cooking Program.

Position title: Classroom Gardening and Cooking Program Volunteer

Position location: An elementary school near you! We work with schools all across the Lower Mainland and will pair you with a school that works for you. 

Time commitment: Volunteers will facilitate 4 lessons across 4 consecutive weeks. Lessons will run on the same day and at the same time every week, either in the late morning or early afternoon. Volunteers should expect to dedicate 2 hours a week to volunteering in the classroom. 

Our mission: Connecting chefs, kids, and communities to foster systemic change towards healthy, sustainable, just food practices.

Why we do it: 

  • To improve the health and nutrition of kids and youth 

  • To make local food accessible and sustainable 

  • To support a healthy, sustainable and just food system 

  • To build community communities through food

Key duties and responsibilities:

  • Meet with your classroom team in advance of each lesson to review lesson outlines and plan lesson delivery 

  • Adhere to Foodsafe health and safety procedures including proper hand-washing and food handling when preparing and serving food in the classroom

  • Report to and receive direction from school staff and Growing Chefs’ staff

  • Maintain a clean and safe learning environment for all

  • Build and maintain positive relationships with students by embracing values of collaboration, patience, encouragement, and openness

  • Provide students with direction and support as they slice, dice, chop, pickle, and try new foods 

  • Encourage student participation and celebrate students' curiosity and accomplishments 

  • Adapt lesson delivery to meet the needs of the classroom and students that you are working with, as directed by their classroom teacher

  • Clean and safely store program equipment in between lessons

Boundaries:

  • Volunteers are not to take photos of children under any circumstances

  • Volunteers are to use designated adult washrooms while at school. Growing Chefs staff and/or school staff can direct you to adult washrooms

  • Volunteers should never be left alone with students. Growing Chefs staff or school staff must always be present

  • Volunteers are not to administer medication. Growing Chefs staff and school staff are trained to administer emergency medication, if needed

Qualifications: 

  • A love of good food and a passion to share it 

  • A desire to be part of a community 

  • Experience working with children is not required but is an asset

  • FoodSafe Certification is not required but is an asset

Other requirements: 

Before joining us in the classroom, all volunteers must: 

  1. Complete a screening call with Growing Chefs staff

  2. Apply for a Vulnerable Sector Check

  3. Attend an orientation session

  4. Provide Growing Chefs with two character references

Orientation and training: All volunteers must attend an orientation before joining us in the classroom. At the orientation, we will introduce our programs and discuss policies, procedures, and behavioral expectations that our volunteers must abide by when working in schools.

Support and supervision: Volunteer teams will work under the supervision of school staff and Growing Chefs staff while at school. If volunteers need support outside of their scheduled shift, they are welcome to reach out to Growing Chefs’ Volunteer Coordinator, Sam, at sam@growingchefs.ca

Volunteer benefits: 

  • Work on a team of other volunteers who are passionate about supporting food justice and food literacy in Vancouver schools

  • Gain experience working with youth in a school environment

  • Develop your classroom management and teamwork skills

  • Be a part of our rad community of supporters by attending engagement and appreciation events

How to apply: Fill out the application form on our website: https://www.growingchefs.ca/volunteer-with-us/. If you have questions about volunteering with Growing Chefs or need support applying, please email sam@growingchefs.ca.  


We're looking for LunchLAB Volunteers!

Support Growing Chefs’ Chef-in-Residence and Chef Educators as they teach student chefs how to cut, slice, dice, and serve their peers a hot, nourishing lunch at LunchLAB! Check out this short film by CBC Vancouver to get a feel for what LunchLAB looks like at Lord Roberts Elementary School.

LunchLAB volunteer mentoring student chef at John Norquay Elementary School.

Serving 100-200 kids a hot lunch is a big job. And one that we simply couldn’t do without our LunchLAB volunteers. With the support of volunteers like you, our Chefs-in-Residence are freed up to focus on educating student chefs, and feeding all of the hungry mouths that come through the lunchroom! 

Position title: LunchLAB Volunteer 

Position location: Lord Roberts Elementary School and John Norquay Elementary School

Impact of the role: Serving 100-200 kids a hot lunch is a big job. And one that we simply couldn’t do without our LunchLAB volunteers. With the support of volunteers like you, our Chefs-in-Residence are freed up to focus on educating student chefs, and feeding all of the hungry mouths that come through the lunchroom! 

Our mission: Connecting chefs, kids, and communities to foster systemic change towards healthy, sustainable, just food practices.

Key duties and responsibilities:

  • Adhere to Foodsafe health and safety procedures including proper hand-washing, mask-wearing, and hair protection

  • Report to and receive directions from Growing Chefs’ Chef-in-Residence and Chef Educators​​​​​​

  • Assist in setting up, cleaning, and taking down work stations, service stations, and wash stations

  • Maintain a clean and safe working environment for all

  • Build and maintain positive relationships with student chefs by embracing values of collaboration, patience, encouragement, and openness

  • Provide student chefs with direction and support as they slice, dice, chop, pickle, and blend ingredients for lunch service 

  • Encourage student chefs’ participation and celebrate student chefs’ accomplishments 

  • Remind student chefs of knife safety, food safety, and kitchen safety procedures 

  • Assist with preparing food, as directed by the Chef-in-Residence and/or Chef Educator

  • Clean and put away equipment and dishes from lunch service 

Time commitment: At Lord Roberts Elementary School, volunteer shifts are on Tuesdays and Thursdays from 10-2, 11-2, or 12-2, depending on the shift that you choose! At John Norquay Elementary School, volunteer shifts are on Wednesdays and Fridays from 10-2, 11-2, or 12-2. Volunteers aren’t expected to make an ongoing commitment to volunteer with us, but the impact on the students is greatest when they get to work with the same people week after week, so volunteering regularly is encouraged and appreciated!

Work environment: Student instruction, food preparation, and mealtime takes place in the lunchroom. At Lord Roberts Elementary School, the lunchroom can only be accessed by a short flight of stairs. At John Norquary Elementary School, the lunchroom is accessible to folks who use mobility aids. Lunchrooms are quite loud during mealtime, which may be distressing for folks with auditory processing disorders.

Boundaries:

  • Volunteers are not to take photos of children under any circumstances. 

  • Volunteers are to use designated adult washrooms while at school. Growing Chefs staff and/or school staff can direct you to adult washrooms. 

  • Volunteers should never be left alone with students. Growing Chefs' staff or school staff must always be present.

  • Volunteers are not to administer medication. Growing Chefs staff and school staff are trained to administer emergency medication, if needed.

Qualifications: 

  • A love of good food and a passion to share it

  • A desire to be part of a community 

  • Experience working with children is not required but is an asset

  • FoodSafe Certification is not required but is an asset

Other requirements: 

Before joining us in the lunchroom, all volunteers must: 

  1. Complete a screening call with Growing Chefs staff

  2. Apply for a Vulnerable Sector Check

  3. Attend an orientation session

  4. Provide Growing Chefs with two character references

Orientation and training: All volunteers must attend an orientation before joining us in the lunchroom. At the orientation, we will introduce our programs and discuss policies, procedures, and behavioural expectations that our volunteers must abide by when working in schools.

Support and supervision: Volunteer teams will work under the supervision of Growing Chefs’ Chef-in-Residence, and Chef Educators while at school. If volunteers need support during their shift, they can ask the Chef-in-Residence or Chef Educators. If volunteers need support outside of their scheduled shift, they are welcome to reach out to Growing Chefs’ Volunteer Coordinator, Sam, at sam@growingchefs.ca

Volunteer benefits: 

  • Work on a team of other volunteers who are passionate about supporting food justice and food literacy in Vancouver schools

  • Learn new cooking skills and techniques from our Chef team

  • Gain experience working with youth in a school environment

  • Be a part of our rad community of supporters by attending Growing Chefs’ engagement and appreciation events

How to apply: Fill out the application form on our website: https://www.growingchefs.ca/volunteer-with-us/. If you have questions about volunteering with Growing Chefs or need support applying, please email sam@growingchefs.ca

What's Growing On? Winter 2024

Happy winter to our Growing Chefs community!

We are thrilled to be back to support B.C. kids and families through edible education programming this year. There are many winter-ful updates and upcoming community events, we can’t wait to share them all with you!

In this newsletter, we’re going back in time with a Year-In-Review to celebrate our community’s hard work over this past year. Additionally, we’ll be highlighting a sweet celebration to cure your winter blues!  

Thank you to everyone who supported the Growing Chefs community over the past year, from educators, volunteers, donors, chefs, and more. Together, we hope to continue sowing the seeds of change in 2024.

– Amanda & Madi, Co-Executive Directors


Greater Vancouver Hot Chocolate Festival 2024

The Hot Chocolate Festival is back — bigger and sweeter than ever!

We’re grateful and excited to share that we’ve been selected again as a charitable partner, alongside the incredible Vancouver Farmers Market’s Fresh to Families program, for the Greater Vancouver Hot Chocolate Festival 2024! Last year, cafés and bakeries around Vancouver whipped up innovative and scrumptious drinks to participate in the festival, and generously donated over $20,000 in proceeds to support our work in the community.

Come brace the chilly winter from now until February 14th and support the Growing Chefs and Fresh to Families communities with a cozy cocoa in hand.

Check out the list of participating restaurants and amazing flavours below.


Learn more about VFM’s Fresh to Families program:

The Fresh to Families program provides access to fresh, locally grown food to lower-income families, pregnant women, and seniors. Program participants get the dignity to choose the foods that work best for them and every dollar redeemed goes straight to BC farmers and producer vendors.  Learn more about the program and support the program with your donations.

Growing Chefs Society Annual General Meeting on February 25th, 2024 from 1-2:30 PM.

Notice of 2024 Annual General Meeting of the Growing Chefs Society: Sunday, February 25th, 2024 from 1-2:30 PM. Stay tuned for more exciting and tasty updates!


Year In Review 2023

Each year brings new opportunities to grow and unique challenges to face.

2023 was a big year for Growing Chefs as we expanded our programs, team, and hosted our largest annual gala, From Farms to Forks, to date!

🥕 WINTER 🥕

Volunteers leading edible education lesson for the Classroom Gardening & Cooking Program.

1) Classroom Gardening & Cooking Program: Together we explored the ins and outs of growing, cooking, and local food systems. Kids created and tasted salads and stir-frys from garden grown veggies, expressed how food makes them feel, and connected to nature and their community.

  • We reached 22 classrooms and over 600 students across B.C.

  • Adopt-A-Classroom: Our donors supported 6 classrooms in receiving edible education programming.

2) LunchLAB: We mentored and served students accessible, nourishing, and culturally-relevant school lunches at Lord Roberts Elementary and Total Education Secondary School.

  • The Vancouver School Board recognized LunchLAB as a model program and recommended its implementation in high need schools.  

3) Annual General Meeting: We reviewed our Annual Report 2021/2022 and said goodbye to Amrit Minhas who retired from the Board of Directors and his Treasurer role.

Organization Updates: We welcomed Merri Schwartz, GC Founder, to support the organization as Interim Co-Executive Director – Communications & Engagement, Jaydeen Williams, went on parental leave.

🍅 Spring/Summer 🍅

LunchLAB service at Lord Roberts Elementary School

1) Family Evening Cooking Classes: Our workshops, developed and led by Chef Jay, created spaces within schools for families to learn kitchen skills, transform low-cost ingredients into nourishing meals, and connect with community.

2) LunchLAB : We introduced our Student Chef Mentorship Program at Lord Roberts Elementary where former LunchLAB participants mentored new cohorts. We planted, harvested, and cooked lots of veggies (greens, squash, potatoes, etc.) from our school gardens at Total Education and Lord Roberts!

  • Growing Chefs and Fresh Roots brought LunchLAB pop-ups to John Norquay and Admiral Seymour Elementary Schools.

3) Sodalightful!: We celebrated our champion monthly donors, volunteers, and the end of the school year at our ice cream float themed party!

Organization Updates: We said hello again to Co-Executive Director – Programs & Operations, Amanda Adams, after returning from her parental leave, and goodbye to Merri Schwartz, who returned to the Board of Directors.

Welcome Aboard: Tanisha Hasan – Communications & Events Manager, TJ Conwi, Cheryl Chang, and Tasha Sawyer – LunchLAB (LL) Chefs-in-Residences, Dana Liem – LL Program Coordinator, and Hope Rapp and Luca Schifano – LL Chef Educators.

🥬 Autumn 🥬

Chef Bruno Feldeisen at Growing Chefs’ 14th annual From Farms to Forks Gala

1) LunchLAB: We officially launched LunchLAB at John Norquay Elementary and the program continued at Lord Roberts Elementary and Total Education Secondary.

2) From Farms to Forks: Our 14th annual gala was hosted at a new venue, the beautiful Aritzia Head Office, where award-winning chefs crafted local harvest inspired delicacies.

  • Thanks to the B.C. food industry, local businesses, donors and more, our community raised $120,000 for food and edible education for B.C. kids and families!

3) Kids Cooking Around The World: Chef Jay cooked up a storm at Trout Lake Community Centre where kids learned kitchen skills and prepared different dishes from fried plantains to bannock.

4) Classroom Program: Our Bowen Island School classroom loved their field trip to the Cheakamus Centre.

5) Giving Tuesday: We celebrated the global day of generosity at our Taco Tuesday Party hosted by our friends at Tacofino.

  • #GreenforGrowingChefs: BC Place, Vancouver Convention Centre, Science World, City Hall, and Burrard Street Bridge lit up green for Growing Chefs.

6) Turnip The Heat: We ended the year with our winter fundraising campaign, thank you to our supporters for raising $18,900!

Welcome Aboard: Nicole Woo – Social Media Coordinator.