Restaurant Chef

go2HR; Squamish; On-site; CAD 68,000; Full time

Job summary

An established industry player in outdoor recreation is seeking a passionate Restaurant Chef to lead culinary operations across multiple outlets. This role involves managing kitchen teams, ensuring high-quality food preparation, and developing innovative menu offerings. Join a progressive organization that values teamwork, creativity, and sustainability in a stunning outdoor setting. If you are a skilled chef with a commitment to excellence and a desire to create exceptional dining experiences, this opportunity is perfect for you.

Benefits

Extended Healthcare

Discounted Food and Beverages

Family Pass

Qualifications

• Minimum 3 years as a Chef in high-volume restaurants, with 1 year in a leadership role.
• Proven ability to manage multiple kitchen outlets and diverse teams.

Responsibilities

• Lead kitchen teams across three outlets, ensuring efficient operations and guest satisfaction.
• Train and mentor staff while maintaining high performance and compliance with health standards.

Skills

Organizational Skills

Time Management

Problem-Solving

Leadership

Communication

Culinary Skills

Menu Development

Creativity

Education

Serving it Right Certificate

FoodSafe Level 1

Tools

Inventory Management Systems

Job description

• Open to International applicants with valid Canadian Work permits: Yes

At the Sea to Sky Gondola, we make it easy for people to connect with the great outdoors. We work hard to make sure both our team members and our guests have a great experience. Join our team and work in a spectacular outdoor recreation environment with a progressive and fun organization.

The Restaurant Chef plays a critical role in the culinary operations of Sea to Sky Gondola, overseeing the production kitchen that services three distinct outlets: Back Yard Bites, Sky Pilot Smokehouse, and Ocean View Grill. Reporting to the Executive Chef, this position involves leading and managing kitchen teams across multiple locations, ensuring the seamless execution of culinary offerings, and maintaining consistent quality standards across all outlets.

Do you take pride in your organizational, time management, and problem-solving skills?
Do you enjoy coaching, mentoring, and training staff?
Are you a passionate chef?
If so, keep reading to find out more about the role…

Duties and Responsibilities:

1. Lead and manage kitchen teams across three outlets: Back Yard Bites, Sky Pilot Smokehouse, and Ocean View Grill.
2. Ensure the efficient operation of each kitchen, including food preparation, cooking, and presentation.
3. Collaborate with the Executive Chef to develop and implement menu offerings, ensuring alignment with culinary standards and guest preferences.
4. Train, supervise, and mentor kitchen staff to maintain high levels of performance and professionalism.
5. Oversee inventory management, including ordering, receiving, and stock rotation, to minimize wastage and ensure optimal supply levels.
6. Advance sustainability goals by supporting the development of effective waste reduction and sorting programs to increase employee and guest engagement.
7. Ensure compliance with Foodsafe regulations through temperature checks and stock rotation.
8. Maintain cleanliness and sanitation standards in accordance with health and safety regulations.
9. Coordinate with restaurant managers and front-of-house staff to ensure smooth service operations and guest satisfaction.
10. Implement cost-control measures to optimize food and labor expenses while maintaining quality standards.
11. Stay updated on industry trends and best practices, incorporating new techniques and ingredients into menu offerings as appropriate.
12. Foster a positive work environment that promotes teamwork, creativity, and professional growth among kitchen staff.
13. Ensure compliance with Sea to Sky Gondola Occupational Health and Safety Program and WorkSafeBC regulations.
14. Collaborate with the Executive Chef and other department heads on special events and promotions as needed.
15. Perform other duties as requested by the Executive Chef and other team members as required.

Responsibilities & Qualifications

1. Minimum 3 years of experience as a Chef in a high-volume restaurant environment, with at least 1 year in a leadership or supervisory role.
2. Proven ability to oversee multiple kitchen outlets simultaneously, managing diverse teams and operational challenges.
3. Serving it Right Certificate and FoodSafe Level 1 required.
4. Strong culinary skills and knowledge of a variety of cooking techniques and cuisines.
5. Excellent leadership and communication skills, with the ability to motivate and inspire kitchen staff.
6. Proficiency in menu development, recipe creation, and cost analysis.
7. Familiarity with inventory management systems and procedures.
8. Understanding of health and safety regulations and sanitation standards.
9. Ability to thrive in a fast-paced, dynamic environment and adapt to changing priorities.
10. Creative problem-solving skills and a proactive approach to operational challenges.
11. Passion for delivering exceptional dining experiences and a commitment to quality and consistency.
12. Ability to stand and exert well-paced mobility for up to 10 hours.
13. Ability to lift up to 50 lbs. on a regular basis.
14. Criminal Record Check required.

Salary: $68,000

Other Perks/Benefits

• Extended Healthcare
• Discounted Food and Beverages
• Family Pass