Position: Executive Chef (Amazing Opportunity) Work / Life Balance!
Location: Berwick on the Lake (Nanaimo, BC)
Address: 3201 Ross Rd, Nanaimo, BC V9T 6L9
Salary: $70,500
Additional Benefits: 3 weeks vacation, RRSP matching plan, excellent healthcare benefits (effective day 1)
Working schedule: Sunday to Thursday (9:30am to 6:00pm) (approximately) Great Work / Life Balance!
Since 1989 Berwick Retirement Communities has been offering quality retirement living in several residences across BC. We are proud to be island Owned & Managed.
Berwick on the Lake retirement community and Marquise Hospitality is looking for an Executive Chef who is reliable, authentic, and excited to make a difference in the lives of people. As part of a dynamic team environment, your unique sense of humor, optimism, and ability to work well with seniors, will lead to a flourishing career with a company that supports your personal and professional growth.
Imagine working in a place that brings out the best in you and helps others feel right at home. We provide an environment that balances independence with support. We customize our care, so that it’s right for our residents and their loved ones. A funny thing happens when we encourage our residents to engage and enjoy—we do the same. This is healthy living at its finest. Join us.
Why work with Marquise Hospitality? We are a member of Compass Group Canada, the leading foodservice and support services company. We’re committed to delivering an exceptional experience within the Senior Living industry. Choose a job that makes a difference in people’s lives every day—including your own.
The Executive Chef manages the overall culinary direction for our food service operations. The Executive Chef is savvy with current food trends, has the passion for working hands-on, as well as managing the overall menu development, international food stations, people resources, cost controls, QA, H&S and catering operations.

Now, if you were to come on board as our Executive Chef, we’d ask you to do the following for us:

• Manage all phases of food preparation, menu planning and development, operational planning and expenditures, budgeting, costing and maintaining proper inventory levels (FIFO).
• Promote sustainable operations and initiatives, front and back of house.
• Be accountable for staffing, scheduling and performing general administrative duties.
• Provide visible leadership, and ongoing mentoring and coaching of back of house staff.
• Participate in marketing and/or media promotions.
• Work in partnership with our client and the Director of Food Services to ensure relationships are maintained and that the client is satisfied with the service and menu options provided.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.

Think you have what it takes to be an Executive Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• Three years of Senior Sous or Executive Chef experience, ideally with a Red Seal designation or equivalent experience.
• Creative ability to apply trendy food items and presentations to operations.
• Previous experience in a variety of culinary styles (from casual to fine dining).
• Passion for people and great client relationship skills.
• Great time management, organizational and administrative skills.
• Able to effectively juggle multiple projects/tasks from client, corporate, staff, etc.
• Strong business acumen and financial management experience, including ability to control costs (food and labour).
• Strong motivator, mentor and leader.
• Detail-oriented and a strong team player.
• Excellent communication skills (written and verbal).
• Knowledgeable of MS Outlook, Word and Excel
• Flexible availability to work weekdays (days or afternoon shifts) and some weekends.

• Three years of Senior Sous or Executive Chef experience, ideally with a Red Seal designation or equivalent experience.
• Creative ability to apply trendy food items and presentations to operations.
• Previous experience in a variety of culinary styles (from casual to fine dining).
• Passion for people and great client relationship skills.
• Great time management, organizational and administrative skills.
• Able to effectively juggle multiple projects/tasks from client, corporate, staff, etc.
• Strong business acumen and financial management experience, including ability to control costs (food and labour).
• Strong motivator, mentor and leader.
• Detail-oriented and a strong team player.
• Excellent communication skills (written and verbal).
• Knowledgeable of MS Outlook, Word and Excel
• Flexible availability to work weekdays (days or afternoon shifts) and some weekends