Fraserhood’s Popular Osteria Savio Volpe is Seeking a New Head Chef

The Goods from Osteria Savio Volpe

Vancouver, BC | Savio Volpe is seeking an experienced and inspiring Head Chef to lead our kitchen team. In this role, you’ll uphold and elevate our culinary standards, mentor and develop a passionate brigade, and play a key leadership role in driving the growth, culture, and success of our food program.

WHAT YOU’LL DO:

Lead all day-to-day kitchen operations, ensuring exceptional food quality, consistency, timing, and presentation.
Manage, mentor, and inspire the back-of-house team, creating a culture of learning, accountability, and pride in craft.
Collaborate on menu development, seasonal changes, and feature items that reflect Savio Volpe’s culinary direction.
Oversee inventory management, purchasing, and food costing to achieve both quality and profitability goals.
Uphold and enforce all food safety, sanitation, and WorkSafeBC standards.
Maintain kitchen equipment, tools, and systems, ensuring functionality and readiness for service.
Work closely with leadership and front-of-house teams to foster strong communication and service cohesion.
Lead service with confidence, awareness, and an eye for detail, ensuring timing and execution are seamless.
Support the development of the next generation of leaders through training, delegation, and hands-on coaching.

QUALIFICATIONS:

Minimum 3–5 years of leadership experience as a Head Chef or Senior Sous Chef in a high-volume, high-standard kitchen.
Demonstrated ability to lead, train, and develop a team with clarity and care.
Strong operational understanding of costing, ordering, inventory, scheduling, and labour management.
Proven ability to manage the demands of a busy kitchen while maintaining a positive, team-first environment.
A genuine passion for Italian cuisine and a strong understanding of traditional, regional techniques.
Excellent communication and organization, with the ability to collaborate across departments.
Strategic mindset with the ability to balance creativity, consistency, and business needs.

COMPENSATION & BENEFITS:

$80,000 – $100,000 yearly + gratuities
Daily staff meal
Extended health benefits program for eligible team members
Staff recognition and milestone program
Generous staff dining discounts
Ongoing professional development and opportunities for advancement