Live, work and cook on the coast.

Located on the waterfront overlooking picturesque Heriot Bay, the Heriot Bay Inn offers beautiful views of the outer islands and Coastal Mountain Range, along with a unique opportunity to live and work in a coastal island community.

The Heriot Bay Inn is a full-service, year-round resort serving both visitors and locals. Our culinary operation is truly “two kitchens in one.” The HBI Pub serves approachable, traditional pub fare seven days a week, while Herons Dining Room offers seasonal casual fine dining. Our kitchens also support weddings, retreats, private dinners, corporate events and other special functions throughout the year.

We are currently looking for a passionate and experienced Sous Chef to join our culinary team and work alongside Executive Chef Jeffrey Wilfong.

What We're Looking For

Our ideal candidate is an experienced Sous Chef who is confident leading a kitchen but still loves being hands-on.

As Sous Chef, you will be an integral part of the culinary leadership team. This is a hands-on leadership position for someone who enjoys being in the kitchen, leading by example and helping a team succeed.

Working closely with the Executive Chef, you will help oversee the day-to-day operation of the Pub and Herons kitchens, while also supporting catering, weddings and special events.

You will bring

- 3–5 years of experience as a Sous Chef or in a comparable kitchen leadership role.
- Strong culinary skills and a genuine passion for food.
- A proven ability to lead and motivate a kitchen team.
- Experience managing service in a busy kitchen environment.
- Strong organizational and time-management skills.
- Excellent communication and interpersonal skills.
- The ability to remain calm, focused and positive under pressure.
- A willingness to step in and help wherever needed.
- High standards for food quality, presentation and consistency.
- A robust work ethic and a skilled, dependable approach.
- A willingness to teach, mentor and share knowledge with others.
- Creativity and an appreciation for both traditional and contemporary cooking styles.




- A high level of integrity, discipline and professionalism.
- The ability to work independently while also being an effective team member.

Key Responsibilities Kitchen Leadership: Supervise line cooks, prep cooks and other kitchen team members, delegate daily tasks and help ensure the team is organized and working efficiently. Lead by example with a positive, professional and respectful approach.

Manage Service & Kitchen Operations: Direct kitchen flow and communication during busy service periods. Step into any station as required to support the team and maintain service standards. Work hands-on alongside the team with prep, cooking, plating and cleaning.

Quality Control & Standards: Inspect dishes for proper taste, texture and presentation before they leave the kitchen. Bring creativity and enthusiasm to both traditional and contemporary cooking.

Inventory & Cost Control: Assist with inventory counts, ordering, receiving and stock rotation, help maintain appropriate food levels and minimize waste. Monitor product quality and communicate ordering or supply needs.

Health, Safety & Sanitation: Maintain high standards of cleanliness and organization, follow and enforce FoodSafe, sanitation and workplace safety requirements, ensure proper food handling, storage and temperature control. Contribute to a safe, respectful and professional workplace.

Most importantly, we are looking for someone who is interested in building a long-term relationship with HBI. We want someone who sees this as more than another seasonal position, a place where they can contribute, continue learning and grow with the culinary team.

Qualifications

- 3–5 years of Sous Chef or comparable kitchen leadership experience.




- FoodSafe certification required.
- Red Seal certification or equivalent culinary training is an asset.
- Experience in resort, hotel, multi-outlet, catering or high-volume environments is an asset.
- Experience with weddings, banquets and special events is an asset.
- Additional language skills, including French or Spanish, are an asset.

Why Work at the Heriot Bay Inn? The HBI is more than a restaurant or hotel. We are an independent, community-minded, year-round resort with a long history on Quadra Island.

Our team has the opportunity to work across a wide range of food and service experiences, from approachable Pub fare and seasonal dining to weddings, retreats, private dinners and large events.

For the right person, this position offers the opportunity to:

- Work directly with an experienced Executive Chef.
- Develop and expand your culinary leadership skills.
- Gain experience across multiple kitchens and styles of service.
- Be involved in seasonal menus, catering, weddings and special events.
- Mentor and develop a diverse kitchen team.
- Take on increasing responsibility as you grow with the department.
- Become part of a supportive, close-knit hospitality team.
- Enjoy the lifestyle and community of Quadra Island.
- Access staff accommodation, subject to availability and applicable terms.

Applicants must be willing to relocate to Quadra Island. Life on Quadra Island offers a unique opportunity to trade the rush of city life for a beautiful coastal community surrounded by forests, beaches, lakes and ocean. Staff accommodation can be supplied in the form of an RV for a low rental cost. Living on Quadra means becoming part of a small island community where people know one another, guests return year after year and hospitality is deeply connected to the local community.

Pay: $24.00-$29.00 per hour

Expected hours: 35.0 – 40.0 per week

Benefits

- Company events
- Discounted or free food
- On-site parking
- Store discount

Application question(s):
- Must have a valid Canadian Work Visa.

Work Location: In person

📌 Sous Chef (Heriot Bay)
🏢 Heriot Bay Inn
📍 Heriot Bay