Partner with the Chef and leadership team to execute and continually evolve the seasonal tasting menu Lead daily kitchen operations, ensuring consistency, quality, and efficiency across all services Support, coach, and mentor culinary team members to foster a culture of excellence and accountability Assist with onboarding, training, scheduling, and ongoing development of kitchen team members Take ownership of kitchen operations in the Chef’s absence while maintaining the highest standards Manage ordering, inventory, supplier relationships, product quality, and food cost controls Contribute to menu development, recipe creation, seasonal planning, and culinary innovation Maintain exceptional standards of cleanliness, food safety, organization, and kitchen execution Collaborate closely with the front-of-house team to deliver seamless guest experiences Bring creativity, leadership, and fresh ideas to help shape the future direction of the restaurant Requirements

Passionate about exceptional food, hospitality, and creating memorable dining experiences Previous leadership experience in a high-end, from-scratch culinary environment Robust technical cooking skills with exceptional attention to detail Creative, curious, and committed to continuous culinary growth Experience mentoring and developing culinary teams Strong organizational, communication, and time management skills Ability to remain calm, focused, and decisive during high-volume service A leader who inspires through professionalism, accountability,



and collaboration Commitment to maintaining the highest standards of cleanliness, organization, and food quality Ability to adapt quickly, solve problems, and support the team in a dynamic environmen Corporate Culture

Starting salary of $65,000 annually based on approximately 10.5 months of work, including an annual winter closure Annual 5% salary increase Tip pooling Extended health and dental benefits Annual education funding Daily family meal Restaurant and room discounts Family room rates Longevity rewards Annual team appreciation events Annual winter closure (typically six weeks) Dinner service only Supportive, collaborative, and positive working environment Long-term housing available with private room in a shared home The culinary leadership team typically works approximately 45 to 50 hours per week over four days. While service periods are focused and fast-paced, the schedule provides three days each week to enjoy the incredible West Coast lifestyle. Located in Ucluelet, this is an opportunity to build a rewarding culinary career while enjoying access to some of British Columbia’s most spectacular natural surroundings, including surfing, hiking, fishing, foraging, and camping. If you are a passionate culinary leader looking to be part of an exceptional restaurant, work with outstanding ingredients, and help shape a truly unique dining experience, we would love to hear from you.

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📌 Sous Chef - Fine Dining (Chemainus)
🏢 JRoss Recruiters
📍 Chemainus