Head Chef


Boutique Resort Hotel



The Head Chef is responsible for a well planned, organized kitchen operation with 2 outlets and small Banquet facilities, ensuring all food preparation and plate presentation meets commitment to quality, while providing hands-on leadership and training to kitchen personnel.

The ideal Candidate possesses excellent trend-conscious Culinary skills. Strong Leadership qualities, team management skills, effective decision-making abilities and able to direct the kitchen staff diplomatically. Must be able to develop an annual budget, track labour and related expenses, develop and motivate staff, maintain inventory controls and develop menu and food concepts. Minimum 3 years Senior Culinary Management experience. 

Qualification Requirements:

Previous restaurant kitchen management experience required.

Passion for the kitchen and for producing quality products

Strong communication and interpersonal skills, both written and oral.

Strong analytical/decision-making skills.

Leadership skills – able to direct and supervise staff.

Ability to multi-task in a fast-paced environment.

Must be eligible to work in Canada.

Full Time, Year Round position with busy Summer Season. Very positive/friendly working environment.

Excellent Salary & Benefits and Great Working Conditions

Accommodation provided

Interested candidates please forward complete Resumé in confidence via email.

Confidentiality assured to all interested candidates.

Store Manager


Kitsilano – Vancouver

Brand new concept for organic plant based shakes store

Our client is a fast growing plant based shakes, store chain. We are looking for a Store Manager with excellent people skills and a passion for health and nutrition.

Be part of an energetic, cutting edge team working in a beautiful Kitsilano location

Store Manager with Passion for Health and Nutrition:

The Store Manager is accountable for the operational performance of the store.

Store Managers are driving the business in their own shops, developing fantastic teams, embedding change and being the gatekeeper of product knowledge and company standards. They take pride in catching people doing things right and balance daily operational demands with strategic planning. They know when to step back and allow their teams to flourish.

This company supports the training and development of all Managers. There are opportunities to progress further towards company’s “Group Manager” Role.

Key Responsibilities

  • Optimize profits by controlling key variable costs of food, beverage, labour and other controllable expenses.
  • Manage daily inventory and orders for food, juice, and retail products to maximize sales, control discounting, and reduce spoilage.
  • Hire, train, schedule, and develop team members to ensure efficient operation and guest satisfaction. Prepare and conduct individual performance reviews.
  • Hands on food preparation and delivery of an exceptional guest experience.
  • Ensure store compliance with brand, product, customer service, food safety, cleanliness, occupational health and safety standards.
  • Execute promotions, store merchandising, corporate marketing initiatives, and local community engagement events.
  • Provide prompt, professional, and personal resolution to customer problems.
  • Ensure strict adherence to cash control policies and procedures
  • Complete administrative duties as required
  • Maintain a commitment to ongoing personal development including nutrition, product knowledge, sales, team leadership, and operations.

Excellent Career Opportunity

Excellent Salary, Benefits and Bonus Structure

Excellent Working Atmosphere

Interested candidates please forward complete CV in confidence to: info@dietzelintl.com

Website: http://www.dietzelintl.com

Confidentiality assured!

Executive Chef, Renowned Restaurant




Vancouver, busy, high end, award winning, renowned restaurant looking for Executive Chef.

This Restaurant group is spear headed by a famous, international known Chef with Restaurants throughout North America. This Vancouver location Restaurant is known for it’s cutting edge, contemporary award-winning Pacific North West Style Cuisine.


Opportunity to work with a brilliant, trend setting management team in the hospitality business. The right candidate must be motivated, be meticulous and have a passion for excellent cuisine!

Be part of an electric, friendly, professional, state-of-the-art culinary and restaurant dining team. Excellent working atmosphere! Successful candidate must have a similar position experience, at first class hotels and/or fine dining restaurants. The Executive Chef is expected to have excellent team management skills.

Position Description:

The Restaurant Executive Chef’s main responsibility is for the overall operation of the culinary department. This leadership position works effectively within the team environment towards the goals of operational execution, customer service and employee satisfaction.

The Restaurant Executive Chef will maintain high standards of food quality and service. Responsibilities include total food production systems, including purchasing, menu developing. Also responsible for hiring, training and development of culinary staff.


  • 6 years culinary management experience in upscale busy fine dining operation
    • Strong leadership qualities with a high ability for culinary craftsmanship, effective decision-making and directing staff diplomatically.
    • Excellent communication skills, both written and verbal.
    • Respectful approach and demeanor.
    • Outstanding organizational skills and highly proficient at multi-tasking.
    • Excellent analytical skills.
    • Demonstrated excellent Customer relations.
    • Excellent computer skills.
    • Demonstrated ability to perform effectively in a team environment

Interested candidates please forward complete Resumé in confidence via email.
Confidentiality assured to all interested candidates.

Corporate Culinary Development Chef


Very successful Hospitality Group is expanding, and requires a CULINARY DEVELOPMENT CHEF to be the creative head of the culinary division of this multi-branded hospitality group.

Our client is a hospitality company operating in the hospitality and tourism sector with multiple concepts and brands on Vancouver Island, Head office Victoria, BC.

THEY ARE: a cutting edge, sophisticated, fresh, and dynamic multi-branded hospitality group with a vision.

THEY OFFER:  a very rewarding career for a creative, innovative and visionary Chef!

Short position description:

This Culinary Development Chef will be a pioneering culinary architect, developing innovative, modern-eating-trend inspired, recipes and food concepts.

He or She will lead the culinary teams through coaching, training and mentoring in a supportive, inspiring and empowering work environment.

The successful candidate ideally has 5-7 years experience as an Executive Chef, striving in their career at the peak of their creativity and is not afraid to take risks.  Ideal experience includes freestanding restaurants with a variety of cuisine levels. Some exposure to premium style brewpubs, gastro pubs, and high-end catering services would be strong assets.

Education & Experience:

  • Education in culinary management from an accredited institute or university
  • Red Seal certification
  • Minimum 5 years Executive Chef level culinary experience across a broad range of dining levels and must include fine dining experience
  • Adept at sourcing local products
  • Experience with international cuisine (a strong asset)
  • Ability to provide a portfolio of photos that showcase your work and experience


Exceptional Career Opportunity

Be part of a dynamic team with great people!

Excellent Salary, Bonus, Benefits & many Perks

Interested candidates please forward complete Resumé in confidence to: carla@dietzelintl.com

Or please call @ 604 738 2433

Confidentiality assured




Lodge Manager and Assistant Lodge Manager


Boutique Waterfront, Sport-fishing Lodge

Gulf Islands in British Columbia


Full-time, year round positions!



Dietzel International is currently seeking a


for a private, Waterfront Sport-fishing Lodge

Gulf Islands in British Columbia.


Our client is a well-known Fortune 500 Company.

The objective of the lodge is to provide a quality sport fishing experience for the company executives and their guests.

Other available activities include bocce ball, golf (two short holes), nature walks and area wildlife viewing.

The Fishing Lodge operates from approximately mid-May through September.

A normal season may include from 20 to 35 individual two-night trips. A trip typically includes two company hosts and six of their invited guests for a total of eight people.

These are full-time, year round positions and the focus of the remaining part of the year is on managing & maintenance of the facilities.



Lodge budget preparation and accountability.   Purchase of materials, equipment, parts and services for all aspects of lodge. Maintenance of all lodge mechanical systems. Arrange and supervise fishing guides. Operation of small boats. Interface with guests to ensure their needs are met and trip expectations are filled. Supervision of lodge staff.




All aspects of small boat operations.   Handy-man skilled in the operation and maintenance of mechanical systems (generators, pumps, kitchen appliances, small boats, piping, lodge electrical, water systems, heating systems).   Budget management experience.   Outgoing, personable, people-oriented.   Possesses the willingness and ability to accept resident position in remote, isolated location.


Lodge Assistant Manager

The Lodge Manager position is partnered with the Lodge Assistant Manager. As a team, all aspects of the operations must be covered.

The Lodge Assistant Manager / Chef is responsible to oversee lodge “house” or internal operations,

The position is a full time, year round position. The Lodge Assistant Manager / Chef reports to the Lodge Manager.


The Lodge Chef’s responsibility is to deliver Lodge dining services with quality expectations for service. Dining service includes breakfast, lunch and dinner service for guests and staff, and can range from very formal dinner settings to casual lunches, for typically a total of eight people.

If required, there is potential to hire a chef during the summer season to assist in the meal preparations.

As a team, all aspects of the operations must be covered. Living arrangements are provided.





Must be able to submit verification of right to work in Canada upon hire. Powerboat squadron qualification and certification required. General Handyman skills required. Prior lodge or inn management/operation desired.



Excellent salary, & benefits

Onsite accommodation is provided

Excellent Working Atmosphere, very positive professional environment. Picturesque setting.

Employment is full time, year round. Excellent working conditions. Accommodation provided.

Interested candidates please forward complete CV in confidence

Confidentiality assured!










Very positive/friendly working environment.

We are looking for an experienced, highly motivated, creative,  Hands-On HEAD CHEF.

This is an exceptional opportunity for a talented CHEF heading the kitchen in this popular, trend-conscious restaurant-lounge.

Casual – Upscale Casual, Pacific North West Cuisine

Job Description:
The Head Chef is in charge of all things related to the kitchen: including menu creation, plating design, ordering, responsible for stocktaking checks, kitchen staff hiring, scheduling, and payroll of the entire kitchen staff.

The Chef is accountable for all activities in the kitchen and food production including development, training and motivation of the kitchen team. Also dealing with customer and staff related issues, and liaison with the front of the house.

Qualification Requirements:

•                    Previous restaurant kitchen management experience required.

•                    Passion for the kitchen and for producing quality products

•                    Strong communication and interpersonal skills, both written and oral.

•                    Strong business acumen, including an understanding of budgets and operating costs.

•                    Strong analytical/decision-making skills.

•                    Leadership skills – able to direct and supervise staff.

•                    Ability to multi-task in a fast-paced environment.

•                    Must be eligible to work in Canada.

Good Salary excellent Benefits and Working Conditions

If you are interested in applying, please send full resume VIA EMAIL. Experienced Sous Chef, Executive Sous Chef, Kitchen Manager welcome to apply.



Sous Chef, Restaurant, Waterfront Dining

SOUS CHEF, RESTAURANT, Waterfront Dining



Sous Chef required for a well known 4 **** Vancouver Hotel Chain, Restaurant.

Renowned, very popular, well-established Fine Dining Restaurant. Contemporary award-winning Pacific North West Cuisine with an emphasis on fresh Seafood.

We are looking for a talented, highly motivated, creative, SOUS CHEF.

This is an exceptional opportunity for a Senior Chef de Partie, looking to be promoted to Sous Chef, or a Sous Chef to work under an excellent, talented Executive Chef, who can be a great mentor.

Duties & Responsibilities

  • Supervision and leadership of the kitchen brigade
  • Participate in the food preparation in accordance with accepted standards of quality.
  • Training and development of new and existing employees. Develop training programs for all employees.
  • Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.
  • Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
  • Work closely with the Executive Chef and Restaurant Manager to ensure the restaurant and lounge are running smoothly and efficiently.
  • Optimize food quality and guest satisfaction.
  • Assist the Executive Chef with Menu planning, inventory control, scheduling, ordering of kitchen supplies.

Knowledge, Skills, and Abilities

  • Knowledge of modern office procedures and methods including proper record keeping.
  • Ability to establish priorities and work independently as well as part of a team.
  • Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner.

Credentials & Experience

  • Red Seal and Culinary education preferred
  • Minimum of 5 years experience in the food and beverage industry

Excellent Opportunity!

Excellent Salary, Benefits and Excellent Working Atmosphere and Conditions

If you are interested in applying, please send full resume VIA EMAIL to info@dietzelintl.com





Executive Chef, Italian Restaurant

Executive Chef

for New-Opening of Prime, High–End Italian Restaurant

Vancouver, BC

Excellent Career Opportunity

Dietzel International is searching for an Executive Chef required for a New-Opening, High-end Italian Restaurant, fine dining and upscale cuisine & service. This Restaurant is part of a progressive, growing, small BC Hotel & Restaurant chain.

The Restaurant will be open in 2019 and will be featuring, authentic as well as contemporary upscale Italian cuisine.

The company is hiring for this position now. The ideal candidate is a motivated Chef who is meticulous and has a passion for first class Italian cuisine!

The Chef will be part of an electric, professional, progressive management team. Excellent working atmosphere! Successful candidate must have a similar position experience, at high-end, fine dining restaurants and/or first class hotels. The Executive Chef is expected to have excellent team management skills.

Excellent Opportunity!

Excellent Salary, Gratuities, Benefits, Special Perks, and Excellent Working Atmosphere and Conditions

POSITION: Executive Chef , Italian Restaurant, New Opening

FUNCTION:   The Executive Chef must be able to direct and supervise the entire kitchen operations, while providing professional leadership and training to kitchen personnel. Responsibilities include ensuring all food preparation and plate presentation meets our commitment to quality for the Restaurant and Lounge.

Job Description:

  • Responsible for maintaining company standards of quality food, kitchen cleanliness and daily operations.
  • This includes the flawless execution of company standards and enthusiastic commitment to People Development and continuous improvement.
  • The Executive Chef will focus on creating an excellent culinary experience by sourcing superior products, creating visually pleasing presentation and offering flavorful creations.

Accountable for:

  • Supervising Daily Kitchen operations.
  • Ensuring compliance with food handling & sanitation standards as well as any applicable laws and regulations.
  • Creating a positive work environment and set an example for a respectful, collaborative team while demonstrating appropriate working behaviors.
  • In-Restaurant financials (Food Cost, Sales, Controls, Labour, Standards)
  • The ideal candidate will demonstrate honesty, integrity and leadership skills while maintaining a strong focus on training, growth and customer/ employee satisfaction.
  • Providing clear and detailed instructions to staff that meet company standards to ensure each employee understands the expectations and parameters of their role.
  • Working with management and staff to exceed customer expectations.

Desired Skills and Experience:

  • Three to five years of Chef experience in a high volume restaurant.
  • Proven track record of operations management with P&L responsibility.
  • Personally committed to continuous improvement and professional development of all kitchen staff.
  • Passionate and self-motivated, with solid leadership abilities.
  • Effective analytical and organizational abilities.
  • Proficiency with computer software applications (ie. Outlook, Word, Excel) as well as in-house POS systems

REPORTS TO:  Hospitality Manager, Corporate

Excellent Opportunity!

Excellent Salary, Gratuities, Benefits, Special Perks, and Excellent Working Atmosphere and Conditions

If you are interested in applying, please send full resume VIA EMAIL to info@dietzelintl.com










Cutting edge, new contemporary Bistro Restaurant & licensed Café, embracing the need for a healthier diet and an increase in plant-based food menu in a beautiful modern setting.

This new Bistro Restaurant concept provides a healthy, innovative, high quality food menu, incorporating vegetarian, vegan and raw food modern cuisine. The kitchen focuses on seasonal sourced items including proteins and healthy alternatives.

This is an excellent Career opportunity for an enthusiastic, trend-conscious, professional Chef who understands the particular demands of this style of health food concepts, preferably with a background in nutrition and experience in Vegan & Vegetarian cuisine.

The foundation of this Bistro Restaurant is based on proprietary techniques and creative thinking applied to prepare increased plant-based cuisine that is both refined and healthful.

The ideal candidate leads a creative and cohesive culinary team, who shares a vision with the ownership and management team to launch this new restaurant bistro and continue to grow as a premiere healthy restaurant concept.

Short position description:

The Executive Chef reports directly to the owner, and is responsible to operate all aspects of the restaurant bistro’s daily culinary program and kitchen operations, including; the coordination of menus and meal preparation, maintaining food safety and high quality standards, maintaining training standards, daily/weekly ordering & inventory, menu costing, staff scheduling. This position executes and ensures a professional and high quality culinary product.

Future expansion is possible, to include a small healthy grocery, and potential for healthy cooking classes, and other locations.


Key Qualifications:

Culinary certification through a recognized institution preferred.

Minimum 3 years culinary management experience in fine & upscale/casual dining

Excellent culinary skills; including the ability to perform all functions in the culinary operation.

Possesses strong leadership and organizational skills, to execute and manage the new opening of this Restaurant concept.

Experienced and efficient in Food and Beverage Cost Controls, as well as developing, forecasting and analyzing financial budgets & reports..

Effective interpersonal skills, experience and ability to mentor, teach, supervise, motivate, monitor, encourage and support the advancement and continuity of staff.

Strong skills for and attention to delivering quality, following up on details, and completing tasks with a sense of urgency.

Experienced in-depth knowledge of vegan, vegetarian and other healthy, progressive and alternative cooking styles


Excellent Salary, Bonus and Excellent Working Conditions. Accommodation assistance provided.

If you are interested in applying, please send full resume VIA EMAIL.



Banquet Chef

Banquet Chef

1st class, 4 season luxury Resort & Spa in Ontario includes a Golf Course, Winery and Ski & Snowboarding hills.

This prestigious Resort is seeking a BANQUET CHEF.

This award winning Resort features multiple outlets and banquet rooms including in-door and stunning out-door catering function spaces for corporate, weddings and special event catering.

The kitchen is supported by the Resort’s own professionally operated vegetable farm.

The ideal Candidate is a banquet–experienced, trend-conscious Banquet Chef. This is a great opportunity for a hands-on Banquet Chef who likes to showcase his /her culinary talent.

The Banquet Chef is responsible for all aspects of the banquet kitchen, ensuring the quality preparation and presentation of all banquet food for the Resort in a safe, sanitary work environment. Leading the staff by example.

Reports to: Executive Chef

  • In charge of preparation and production of all banquet food items
  • Supervises/set up and organization of work area with all necessary supplies and equipment
  • Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
  • Monitors plating of foods to ensure adherence to established plating/presentation guidelines
  • Adheres to established portion control guidelines, minimizes waste
  • Ensures that a quality product is prepared and served in a timely manner
  • Ensure proper staffing and scheduling in accordance to productivity guidelines
  • Follow all safety and sanitation policies when handling food and beverage


  • Previous leadership experience in the culinary field required
  • Journeyman’s papers or international equivalent required
  • Diploma/Certification in a Culinary discipline an asset
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively with fellow colleagues as part of a team

Ability to focus attention on guest needs, remaining calm and courteous at all times




Confidentiality assured to all applicants