Sous Chef - Resort

JRoss Recruiters; Campbell River; On-site; CAD 45,000 - 60,000; Full time

Job summary

A leading hospitality group is seeking a Sous Chef to lead menu preparation, oversee daily service, and mentor junior staff. The ideal candidate will have a passion for creating memorable dining experiences and a strong understanding of local ingredients. This role offers on-site accommodation, health benefits, and opportunities for career advancement within a supportive team environment.

Benefits

On-site staff accommodation

Extended health and dental benefits

Discounts on resort dining and spa services

Opportunities for advancement

Training and development programs

Qualifications

• 2-3 years of experience as a Sous Chef in a high-volume kitchen.
• Strong understanding of seasonal, local, and sustainable ingredients.

Responsibilities

• Lead the preparation and development of seasonal menus.
• Mentor and train junior team members.
• Ensure high standards of food safety and sanitation.

Skills

Leadership

Problem Solving

Education

Red Seal Certification

Food Safe Certificate

Tools

MS Office

Restaurant Management Software

Job description

Lead the preparation and development of seasonal menus, complete with costings, recipes, order sheets, and plating guides.

Oversee daily service readiness, including mise en place, station cleanliness, and kitchen organisation.

Expedite service and step in on any station as needed to ensure timely, high-quality delivery.

Mentor and train junior team members, fostering confidence, consistency, and growth.

Coordinate closely with the Restaurant Manager to address special considerations or service concerns.

Monitor business volumes and adjust MEP accordingly to reduce waste and control food costs.

Ensure all food items are available and substitutions are communicated clearly to service staff.

Uphold high standards of food safety, sanitation, and compliance with OH&S protocols.

Contribute to recipe and menu documentation, training binders, and team briefings.

Manage food requisitions, inventory, and storage with efficiency and accuracy.

Cultivate a positive kitchen culture that is guest-centric, communicative, and solutions-oriented.

Requirements

2–3 years of experience as a Sous Chef in a high-volume or upscale kitchen.

Red Seal Certification (or equivalent) and a valid Food Safe Certificate.

Proven success in kitchen and staff leadership.

Strong understanding of seasonal, local, and sustainable ingredients.

Familiarity with MS Office and restaurant management software.

Ability to remain calm under pressure and solve problems with poise and precision.

A genuine passion for creating memorable dining experiences.

Corporate Culture

On-site staff accommodation (subject to availability)

Extended health and dental benefits

Discounts on resort dining, spa services, and activities

Opportunities for advancement within a growing hospitality group

A supportive, close-knit team in a naturally stunning environment

Training and development programs to elevate your career

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