Lead Sous Chef: Menu Design, Costing & Events

Black Rock Oceanfront Resort; Ucluelet; Sur place; CAD 65 000 - 90 000; Plein temps

Avantages offerts par ce poste

Wage commensurate to experience

Staff discounts

Medical, dental & life insurance

On-site housing (low cost)

Education/tuition support

Volunteer opportunities

Team enrichment events

Associate hotel rates

Résumé du poste

Black Rock Oceanfront Resort in Ucluelet, BC is seeking a Sous Chef to join our year-round culinary team. The role leads menu design, costing, and flawless event execution while mentoring a growing kitchen staff and supporting breakfast and day production in the absence of the CDP.

Collaborate with the Executive Chef and Culinary leadership to uphold quality, food safety, and cost controls. Responsibilities include inventory management, vendor liaison, and delivering exceptional guest

Qualifications

• Proven culinary experience in a high-volume kitchen.
• Experience in menu development, costing, and margin management.
• Red Seal certification and/or culinary degree preferred.
• Strong leadership, communication, and interpersonal skills.
• Ability to perform under pressure in a fast-paced kitchen.
• Thorough knowledge of food safety and sanitation regulations.

Responsabilités

• Lead daily restaurant kitchen operations with focus on quality and efficiency.
• Design and cost menus; oversee portion control and plating standards.
• Coordinate with FOH and leadership to ensure smooth service flow.
• Monitor food safety, sanitation and regulatory compliance.
• Oversee inventory, procurement, costing, and packaging for retail sales.
• Step into service leadership during peak periods to maintain continuity.

Connaissances

Culinary leadership

Team development

Menu costing

Food safety & sanitation

Communication

Formation

Red Seal certification or culinary degree

Description du poste

Black Rock Oceanfront Resort in Ucluelet, BC is seeking a Sous Chef to join our year-round culinary team. The role leads menu design, costing, and flawless event execution while mentoring a growing kitchen staff and supporting breakfast and day production in the absence of the CDP.

Collaborate with the Executive Chef and Culinary leadership to uphold quality, food safety, and cost controls. Responsibilities include inventory management, vendor liaison, and delivering exceptional guest