Chef

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.

Donor Profile: Mission Hill Family Estate

Connecting over a delicious meal and favourite beverage is something all of us have in common. We use this to offer comfort, make friends, celebrate special occasions, and show appreciation, gratitude and love. Food is more than just nourishment; it allows us to create memories and express our creativity. Through this experience we are able to go on a journey, connecting with different cultures, traditions and stories.

Pairing wine and food is deeply embedded in our culture, and is a way to not only enhance one’s dining experience, but tune in with your mood and the meal you are eating. Thanks to the continued support from Mission Hill Family Estate, we are able to deepen the relationships with our community members and celebrate the joy of connecting over local food and wine.

Thank you Mission Hill Family Estate for your wine sponsorship, and thank you Executive Chef Patrick Gayler for taking the time to introduce yourself to Growing Chefs!

How long have you been working at Mission Hill Family Estate?
7 years

As Executive Chef, what do you do?
I help the sous chefs source ingredients, make menus, and train new cooks in the restaurant. I also host culinary classes and dinners too.

What makes Mission Hill different from other B.C. wineries?
Our commitment to quality and the Okanagan.

What is the most exciting part of working at Mission Hill?
Being able to focus on putting together great ingredients and wine is always exciting.

What makes you proud to work for Mission Hill?
Seeing guests from all over the world enjoying our unique winery and valley .

What is your favourite vegetable?
Onion or potato. I could never pick just one.

What’s your favourite food memory?
Turkey dinner at my grandma’s house.

CLICK HERE to learn more about experiences offered at Mission Hill Family Estate.


From Farms to Forks 10: Meet Chef Shobna Kannusamy

On October 6th, we are hosting our 10th annual From Farms to Forks harvest kitchen party at Pacific Institute of Culinary Arts. Our guests will wander from kitchen to kitchen to watch chefs in action, meet growers, and enjoy delicious tasting plates - each paired with a different wine from Mission Hill Family Estate.

From Farms to Forks pairs some of the province’s BEST CHEFS with B.C.'s FINEST GROWERS AND PRODUCERS. From Farms to Forks is Growing Chefs’ biggest fundraising event of the year and we hope to raise $70,000 this year to support our 2019/2020 Classroom Gardening & Cooking Program.

One of these featured chefs is PASTRY CHEF SHOBNA KANNUSAMY of Soirette Pastry Boutique who is paired with Sapo Bravo Organics. She will be serving:

Roasted Butternut Squash and Pear Macarons

Soirette is a magical jewel-box pastry shop in Vancouver specializing in macarons, cakes, and other desserts.

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What is your favourite seasonal vegetable?

“English Peas.”

What is your favourite local ingredient?

“Cherries.”

What advice can you give to a child who wants to become a chef?

“Always follow your heart!”

What is the one kitchen tool you couldn't live without?

“My immersion Blender”

What is your favourite food memory from when you were a kid?

“Mum's Creme Caramel.”

Why do you believe programs like Growing Chefs! are important?

“It introduces kids to the wonderful variety of whole foods and how awesome it is!”

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Thank you Chef Shobna, and thank you Mavreen David Photography for capturing these beautiful photographs for us!

See you at #FFTF10!

From Farms to Forks 10: Meet Chef Karen McAthy

On October 6th, we are hosting our 10th annual From Farms to Forks harvest kitchen party at Pacific Institute of Culinary Arts. Our guests will wander from kitchen to kitchen to watch chefs in action, meet growers, and enjoy delicious tasting plates - each paired with a different wine from Mission Hill Family Estate.

From Farms to Forks pairs some of the province’s BEST CHEFS with B.C.'s FINEST GROWERS AND PRODUCERS. From Farms to Forks is Growing Chefs’ biggest fundraising event of the year and we hope to raise $70,000 this year to support our 2019/2020 Classroom Gardening & Cooking Program.

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One of these featured chefs is CHEF KAREN MCATHY of Blue Heron Creamery who is paired with Hazelmere Organic Farm & BRAD HENDRICKSON of Biota Fermentation. They will be serving:

Jalapeño Poppers
Blue Heron garlic scape cumulus cheese, Biota fermented jalapeño, savoury granola crisp

Blue Heron Creamery produces plant-based, cultured and aged products. They sell 100% dairy-free cheeses, butters, yogurt and preserves

Photo Credit: Mavreen David Photography

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What are your favourite seasonal vegetables?

“In spring, asparagus and nettles. In summer, tomato and B.C. kelp. In Fall/Winter, Brussels sprouts.”

What is your favourite meal to cook for yourself?

“Eating peas, radishes, fresh lettuce, tomatoes and more straight from the garden.”

What advice can you give to a child who wants to become a chef?

“Be willing to learn. Be willing to work hard. Be willing to challenge yourself and be challenged. Drink a lot of water.”

Why do you believe programs like Growing Chefs! are important?

“Connecting youth to how food is grown and produced is fundamentally important, and likely at some point to be revolutionary. The disconnect in urban populations around how food is produced and transformed is mind-boggling. Programs like Growing Chefs! provide an important opportunity to engage youth at a stage when curiosity is still rich and imagination can be stimulated.“

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Thank you Chef Karen, and thank you Mavreen David Photography for capturing these beautiful photographs for us!

See you at #FFTF10!

From Farms to Forks 10: Meet Chef Ken Nakano

On October 6th, we are hosting our 10th annual From Farms to Forks harvest kitchen party at Pacific Institute of Culinary Arts. Our guests will wander from kitchen to kitchen to watch chefs in action, meet growers, and enjoy delicious tasting plates - each paired with a different wine from Mission Hill Family Estate.

From Farms to Forks pairs some of the province’s BEST CHEFS with B.C.'s FINEST GROWERS AND PRODUCERS. From Farms to Forks is Growing Chefs’ biggest fundraising event of the year and we hope to raise $70,000 this year to support our 2019/2020 Classroom Gardening & Cooking Program.

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One of these featured chefs is CHEF KEN NAKANO of Vancouver’s Shangri-La Hotel who is paired with Cherry Lane Farms. He will be serving:

Smoked Yarrow Meadows Duck
Belle de Boskoop confit, Vadouvan pumpkin espuma, puffed granola

When did you realize you wanted to become a chef?

“The lessons learned in my youth while foraging for wild foods with my family surfaced and inspired me to pursue a career that allows me to express myself by creating and recreating flavours from my various memories and experiences.”

What is your favourite seasonal ingredient?

“Matsutake mushrooms. I love them!”

What are your favourite local ingredients?

“Springtime local Bracken Ferns and Butterbur.”

What advice can you give to a child who wants to become a chef?

 “Taste everything; don’t be afraid to try different foods.”

What is your favourite meal to cook for yourself?

“Okonomiyaki. It is very comforting, easy, and delicious.”

 What is your favourite food memory from when you were a kid?

“Osechi-Ryori. The traditional foods prepared to celebrate New Year’s Day.”

 Lastly, what is something people may not guess about you?

“I am an avid motorcycle enthusiast!”

Thank you Chef Ken and thank you Mavreen David Photography for capturing these beautiful photographs for us!

See you at #FFTF10!