chef

Title posted on indeed.com - The Acorn is hiring a Weekend Brunch Chef

Posted on September 04, 2026 by Employer details The Acorn

Job details

Brunch Chef *The Acorn | Vancouver, BC* The Acorn is looking for a talented and creative *Brunch Chef* to join our kitchen team and help lead our weekend brunch program. The Acorn is a *Michelin Recommended, vegetable-forward, locavore restaurant* on Main Street in Vancouver. Our cooking is rooted in the seasons and the incredible produce grown around us, with a deep commitment to local sourcing, sustainability and *zero-waste practices*. Our brunch program is a playful extension of The Acorn kitchen. It is an opportunity to approach familiar brunch ideas through an Acorn lens: *seasonal, inventive, technique-driven and a little unexpected*. We want brunch to be fun and approachable while still reflecting the creativity, attention to detail and ingredient-driven cooking for which The Acorn is known. *The Role* The Brunch Chef will take ownership of the execution and ongoing development of The Acorn's weekend brunch service, working closely with our Chef and kitchen team. This is a hands-on cooking position for someone who loves vegetables, enjoys working creatively within the constraints of the seasons, and understands that thoughtful cooking means finding value in every part of an ingredient. *Responsibilities* * Lead and execute *Saturday and Sunday brunch service* to The Acorn's standards. * Contribute creatively to the development and evolution of the brunch menu. * Create playful, compelling dishes that explore *brunch through The Acorn's vegetable-forward perspective*. * Work closely with local and seasonal ingredients, allowing what is coming from our farms and suppliers to help shape the menu. * Embrace and contribute to The Acorn's *zero-waste philosophy*, finding creative uses for trim, surplus ingredients and by-products across the kitchen. * Coordinate with the dinner team to identify opportunities for cross-utilization, preservation and waste reduction. * Complete and organize brunch prep efficiently and maintain appropriate pars for service. * Maintain consistency, presentation and quality throughout service. * Ensure proper food handling, sanitation, labelling, storage and kitchen organization. * Communicate clearly with the Chef and the broader BOH and FOH teams. * Help create a kitchen environment that is organized, collaborative, respectful and genuinely enjoyable to work in. * Shifts are Friday, Saturday and Sunday days with the potential to work a 4th shift supporting dinner service *Who We're Looking For* We're looking for someone with strong cooking fundamentals who is also *curious and creative*. You should be excited by a beautiful case of summer tomatoes, a strange-looking chayote from one of our farmers, or the challenge of figuring out what to do with yesterday's trim. You don't need to come from an exclusively vegetarian kitchen, but you should be genuinely interested in *vegetable-forward cooking* and excited by the challenge of building flavour and complexity without relying on meat as the centre of the plate. *The ideal candidate:* * Has 5 years of professional kitchen experience, ideally in a quality, ingredient-driven restaurant. * Is comfortable working independently and taking ownership of a service. * Has strong organizational and prep-management skills. * Understands seasonality and has an interest in local food systems. * Cares about sustainability and reducing food waste. * Enjoys developing dishes and contributing ideas. * Can balance creativity with consistency, efficiency and food cost. * Works well collaboratively and communicates clearly. * Is dependable, calm under pressure and takes pride in their station and kitchen. * Wants to continue learning and developing as a cook. *Schedule: * *3?4 shifts per week*, with a regular schedule built around: * *Friday:* Brunch prep * *Saturday:* Brunch service * *Sunday:* Brunch service * *Optional fourth shift:* Working alongside The Acorn's dinner team The *salary range listed for this position includes hourly wage plus grat