Exec Sous Chef at Black Rock Oceanfront Resort

Ucluelet, British Columbia, Canada -

Full Time

Start Date

Immediate

Expiry Date

14 Feb, 26

Salary

0.0

Posted On

16 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Inventory Management, Scheduling, Hiring, Catering Coordination, Room Service Coordination, Banquet Functions, Training, Mentoring, Food Quality, Health Standards, Safety Standards, Sanitation Standards, Communication Skills, Organizational Skills

Industry

Hospitality

Description

We are seeking a dedicated and passionate Sous Chef to support our culinary leadership team at Currents Restaurant, Big Beach Lounge and Black Rock Oceanfront Resort Events. This role is key to ensuring our kitchen runs smoothly, efficiently, and with the high standards of quality and creativity our guests have come to expect. About Us Located in Ucluelet on the edge of Pacific Rim National Park, Black Rock Oceanfront Resort is surrounded by the rugged beauty of Vancouver Island’s west coast. Currents Restaurant offers a uniquely West Coast dining experience, drawing on the incredible bounty of local and seasonal ingredients. Our team is passionate about creating fresh, sustainable, and welcoming culinary experiences for our guests from around the world. The Role You are an experienced and respected leader who enjoys creating systems and relationships that allow the culinary team to shine. You take pride in teaching and mentoring young cooks and enjoy the balance of creativity and organization that comes with professional kitchen leadership. You have experience with, and will have responsibility for: menu development, inventory management, scheduling, and hiring. You’ll also play a key role in coordinating catering, room service, and banquet functions, and will work closely with the Executive Chef and kitchen leadership team to ensure smooth daily operations and exceptional food. Key Responsibilities Oversee daily kitchen operations in collaboration with the Executive Chef Support menu planning and development that reflects local and seasonal ingredients Manage inventory, ordering, scheduling, and hiring for kitchen operations Coordinate catering, room service, and banquet functions Train, mentor, and inspire the culinary team Ensure compliance with health, safety, and sanitation standards Maintain high standards of food quality, presentation, and consistency What We Offer Competitive wage commensurate with experience Pooled tip sharing Free meal while on shift Staff discounts (40% off food at Currents and Big Beach Lounge; 40% off spa services) Medical, dental, life insurance & benefits Associate rates for hotel stays Financial support for relevant education opportunities Volunteer support opportunities Team enrichment events Low-cost on-site housing, if available Year-round employment Inclusive work environment Requirements Minimum 3–5 years of culinary leadership experience (resort or hotel experience preferred) Proven ability to inspire, coach, and develop a team Strong understanding of kitchen operations, cost control, and inventory management Red Seal certification or equivalent preferred Completion of an accredited culinary program or equivalent experience Excellent communication and organizational skills Ability to multitask and work under pressure in a fast-paced, physically demanding environment Ability to lift/move up to 40 lbs This description provides an overview of the role and is not an exhaustive list of duties, responsibilities, or working conditions. This position offers an exciting opportunity to take the next step in your culinary career and contribute to the creative and professional growth of our kitchen team. If you’re ready to share your passion for food and leadership, we encourage you to apply.

Responsibilities

Oversee daily kitchen operations in collaboration with the Executive Chef and support menu planning and development that reflects local and seasonal ingredients. Manage inventory, ordering, scheduling, and hiring for kitchen operations while ensuring compliance with health, safety, and sanitation standards.