SALT SPRING WILD CIDER is seeking a Sous Chef to join our kitchen on Salt Spring Island, BC. You will assist the head chef, run the hot line, and help create seasonal menus using local ingredients.
Starting wage is $65,000 per year with tips ranging from $3–$6.50 per hour for kitchen work. In office accommodation is available if needed (rent separate from pay). Must be willing to relocate.
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📌 Relocation Sous Chef: Lead Seasonal Menus & Kitchen Team Vancouver
🏢 Salt Spring Wild Cider
📍 Vancouver
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