sechelt, bc executive chef Jobs – 16 Openings This Week

Sous Chef - Events and Restaurant
The Breeze Restaurant and Events —Sechelt, BC
- $55,000–$65,000 a year
- Weekends as needed
- Microsoft Excel
- Inventory management
- Cooking
- Relocation assistance
- Dental care
Quick apply
7d
Executive Chef/ Restaurant
Pheasant Glen Golf Resort —Qualicum Beach, BC
- $90,000–$115,000 a year
- Full-time
- Inventory management
- Cooking
- Budgeting
- Dental care
Quick apply
Executive Chef
Berwick Retirement Communities —Nanaimo, BC
- $70,000–$73,000 a year
- Full-time
- CPR Certification
- Management
- Inventory control
Quick apply
13d
Sous Chef
Capilano Golf and Country Club —West Vancouver, BC
- $80,000–$85,000 a year
- Weekends as needed
- Hotel
- Restaurant experience
- Communication skills
Quick apply
Jr. Sous Chef
Luna —Nanaimo, BC
- $42,000–$45,000 a year
- Overtime
- Cooking
- Team management
- In-person
- Dental care
- Vision care
Quick apply
7d
Kitchen Supervisor (Contract Full-Time)
Vancouver Aquarium —Vancouver, BC
- $20–$30 an hour
- Weekends as needed
- Sanitation
- Supervising experience
- Leadership
Quick apply
Line Cook
Royal Vancouver Yacht Club —Vancouver, BC
- $22–$26 an hour
- Overtime
- Microsoft Word
- Microsoft Excel
- Heavy lifting
- Disability insurance
- Dental care
Line Cook (Contract, Part-Time)
Vancouver Aquarium —Vancouver, BC
- $19–$25 an hour
- Weekends as needed
- Customer service
- Microsoft Office
- Supervising experience
Quick apply
First Cook Grotto Spa
Tigh-Na-Mara Resorts Ltd —Parksville, BC
- $22.55–$24.75 an hour
- Weekends as needed
- Hospitality
- Cooking
- English
- Store discount
- Dental care
Quick apply
12d
Line Cook
University Golf Club - Banquet Department —Vancouver, BC
- $22–$25 an hour
- Temporary
- Cooking
- English
- Organizational skills
Quick apply
SENIOR SOUS CHEF
The Algonquin Resort —Canada
- Full-time
- Cooking
- Hotel
- Team management
- Store discount
- Disability insurance
Quick apply
Seasonal Culinary Positions Summer
The Algonquin Resort —Canada
- Temporary
- Hospitality
- Writing skills
- Hotel
Quick apply

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Executive Chef/ Restaurant
Pheasant Glen Golf Resort —Qualicum Beach, BC
As *Executive Chef,* you will be the backbone for the food & beverage operations for Coyote Bill’s Chop House & Grill, responsible for menu development, kitchen…
$90,000–$115,000 a year
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corporate chef
SHISLIK RESTAURANT —North Vancouver, BC
Participates in a government or community program or initiative that supports persons with disabilities. Applies accessible and inclusive recruitment policies…
$37–$42 an hour
13d

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Valid driver’s license and clean driving record. The Executive Chef will collaborate closely with the Principal, family office, estate leadership, and event…
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Sous Chef - Events and Restaurant

The Breeze Restaurant and Events
Sechelt, BC

Quick apply

Job details

Full-time
7 days ago

Benefits

Extended health care
Relocation assistance
Dental care
Paid time off
Discounted or free food
On-site parking

Skills

Red Seal
Microsoft Excel
Inventory management
Cooking
Supervising experience
Computer skills
Restaurant experience
Kitchen experience

Full job description

About Us

Welcome to The Breeze, a premier waterfront destination in Sechelt, B.C. Our brand-new venue offers a unique blend of experiences, featuring a restaurant, event space, marina, and guest suites. We are positioned to serve as a top-tier destination for tourists seeking a relaxing coastal getaway and as a versatile hub for the community. The property provides an exceptional setting for a variety of events, including weddings, musical performances, and public art installations. Guests can expect to enjoy contemporary accommodations, exceptional dining, and stunning waterfront views.

https://thebreezebc.ca/

Join Our Team

If you're passionate about hospitality and ready to join a team that values creativity, collaboration, and service excellence, this role may be for you. We're looking for enthusiastic team players who embrace challenges and are committed to creating unforgettable experiences for our guests. If you’re ready to showcase your talents and thrive in a dynamic, ever-evolving environment, we can't wait to hear from you!

What We’re Looking For

The Event Sous Chef at The Breeze is a pivotal leadership role, working directly with the Executive Chef and Restaurant Sous Chef to guide our culinary team. This position carries the responsibility of a wide range of daily operations, from overseeing the kitchen's rhythm for events, while supporting and contributing to the restaurant execution. You will play a key role in managing food, labour, and kitchen-related costs, ensuring our financial success.

Above all, you are a visionary for quality. Your passion will be the driving force behind consistently delivering high-quality food products and working cohesively with the Food & Beverage management team to execute The Breeze's vision for an exceptional guest experience. We look to you to set an exemplary standard for your staff, embodying our brand's expectations through your dedication and commitment.

Roles and Responsibilities

Be enthusiastic, energetic and demonstrate a genuine positive demeanour throughout the shift while motivating and leading the team
Ensure every guest receives an exceptional culinary experience
Manage and oversee the culinary operations through action with presence on the cooking line throughout service periods
Support menu execution with a focus on upholding exemplary culinary standards and maintaining consistency in presentation
Recipe adherence and menu production management
Provide hands-on training for culinary team members to improve skills and provide development opportunities
Inventory management is conducted through weekly food inventory and inventory ordering

Competencies

Cooking Skills: exceptional level of cooking prowess, which ensures that any part of the cooking line or culinary operation can be successfully supported
Genuine Passion: real desire to make guests' dining experiences special. Encouraging and teaching a passion for all things culinary while keeping artistic flair alive
Organization: can effectively move between tasks and prioritize appropriately between execution, operational tasks, and cleanliness
Time Management: effectively manages time to achieve business goals while satisfying the guest service needs
Communication: able to train and supervise the kitchen staff as well as coach them to carry out the Chef’s intentions. Actively listens and receives feedback.
Problem Solving: responsive, calm, creative and flexible to ensure operations continue to run smoothly in the face of the unexpected
Consistency: Approachable by both employees and management. Actions and reactions are consistent to create a safe and comfortable environment for employees and guests
Reliable: able to earn trust and take on tasks as assigned and required by the Executive Chef

Skills - Experience - Education

Minimum of 5 years of culinary experience in a full-service restaurant
Minimum 1-year experience as a supervisor or Sous Chef role
Minimum 1-year experience in events and/or catering
Culinary Diploma or Red Seal Certification is considered an asset, but not required
Proficient computer skills, including but not limited to: POS, inventory software, Excel and Word
Food Safety and W.H.M.I.S. Certifications
Must be able to carry and lift items weighing 40lbs, must be able to stoop and bend
Must be able to stand and move for extended periods of time to continuously perform essential job functions

Benefits:

Dental care
Extended health care

Flexible language requirement:

French not required

Schedule:

Ability to work flexible hours, including mornings, days, evenings, nights, weekends, and holidays based on business needs

Pay: $55,000.00-$65,000.00 per year

Benefits:

Dental care
Discounted or free food
On-site parking
Paid time off
Relocation assistance

Ability to commute/relocate:

Sechelt, BC: reliably commute or plan to relocate before starting work (required)

Experience:

Kitchen: 2 years (required)

Work Location: In person

Quick apply

Refine Your Search

executive chef jobs in sechelt, bc

Sous Chef - Events and Restaurant

Executive Chef/ Restaurant

Executive Chef

Sous Chef

Jr. Sous Chef

Kitchen Supervisor (Contract Full-Time)

Line Cook

Line Cook (Contract, Part-Time)

First Cook Grotto Spa

Line Cook

SENIOR SOUS CHEF

Seasonal Culinary Positions Summer

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