Head Chef | Park Royal

Location: Hello Nori Park Royal (731 Main St #140, West Vancouver, BC V7T 0A5)

Job Type: Full-time, salaried

Pay: $55,000-$70,000 per year, plus gratuities and quarterly bonus

Who We Are

Hello Nori Signature at Park Royal is our full-kitchen flagship: hand rolls, classic maki and oshis, and a hot kitchen built around our kushiyaki grill, all under one roof. It's the most complete version of what Hello Nori does, and it's like no other kitchen in our group. Skewers go over real binchotan charcoal. A sushi bar turns out nigiri and maki. Our hand roll line runs on crisp nori, warm rice, and seconds of precision. There is a lot to learn here, and a lot to run.

The Role

We need an operator first. We are looking for a Head Chef who will own this kitchen: its team, its systems, its numbers, and its standards. No Japanese cooking experience is required. We will teach you the technique. What you bring is strong leadership: building the schedule, owning the order, training the team, and holding the line on quality every shift.

What You'll Do

• Lead, train, and develop a team of Sous Chefs and Line Cooks

• Own scheduling, ordering, inventory, and food and labour cost

• Build and run the systems that keep service smooth: prep lists, checklists, and opening and closing procedures

• Work with our Corporate Culinary team on menu updates and specials

• Keep the kitchen clean, safe, and inspection-ready

What You'll Learn

• Binchotan kushiyaki: cooking over traditional Japanese white charcoal that burns hot, clean, and steady for hours. Fire management, skewer craft, and grill timing most chefs in Canada never get to touch

• Sushi: rice seasoning, knife work, fish handling, and nigiri and maki fundamentals

• Hand rolls: the craft behind Canada’s fastest growing hand roll bar, where every roll is built to order and handed straight across the counter

• All taught hands-on by our Corporate Culinary team. You bring the leadership, we bring the technique

What You'll Get

• Competitive salary, weekly gratuities, and a quarterly bonus program

• A menu program built on ingredients and techniques few kitchens in Canada work with

• Real growth within an expanding group, with new locations in development

What You Have

• 5+ years experience in professional kitchens, with 2+ years as a Sous Chef or higher leading a team

• Real experience with scheduling, ordering, inventory, and cost control

• Strong grill, fry, and sauté fundamentals

• The ability to hold people accountable and keep them engaged

• Food Safe Level 1 certification minimum

• Full-time availability, including evenings and weekends

• Must be legally able to work in Canada