Responsibilities Support the Executive Chef in leading all culinary production, daily kitchen operations, and culinary team performance.
Oversee prep, line execution, menu features, culinary standards, sanitation, and food quality across all outlets and events to ensure consistency, guest satisfaction, associate development, and operational efficiency.
Demonstrate meticulous professionalism with a friendly, welcoming, and energetic personality.
Utilize excellent time‑management and communication skills.
Benefits Compensation starting at $68,000 annually and up based on experience plus bonus potential.
Paid Time Off.
Hotel room discounts at our locations.
Discounts on food and beverages.
Professional development and advancement opportunities.
Equal Chance Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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📌 Sous Chef (British Columbia)
🏢 DelMonte Hotel Group
📍 British Columbia