The Hotel Grand Pacific Kitchen team is growing! We are seeking an experienced Banquet Chef tojoin our culinary leadership team. You will work closely with the Executive Chef.The successful candidate will be a hands‑on leader who thrives in service, demonstrates strongorganizational and communication skills, and is passionate about developing people whiledriving consistency, quality, and guest satisfaction.

Three weeks of vacation annually Comprehensive benefits package and pension plan (Life and AD&D;, Health, Dental, Vision, and Employee and Family Assistance Program) Matching Defined Contribution Pension Plan available after 1 year Free meals for kitchen staff Great discounts in our Fathom Restaurant & Courtyard Café Discounted room rates for family & friends and discounts at other Preferred Hotels Treat days, employee events, and an annual employee party We are an equal opportunities employer and value diversity in our team Fundraising events supporting local organizations We are Biosphere Certified and committed to developing positive environmental initiatives Supervise and participate in daily kitchen operations, with a primary focus on banquet food production and service. Ensure consistent food quality, presentation, portion control, and compliance with established standards. Assist the Executive Chef with menu development, recipes,



food presentation specifications, budgeting, and cost control.

Coordinate banquet preparation and production based on event requirements and forecasted business levels. Monitor inventory, food costs, product utilization, and waste. Lead, coach, motivate, and develop culinary employees, including training and onboarding.

Delegate tasks effectively and ensure employees follow hotel, food safety, and health and safety standards. Assist with staff meetings, performance feedback, and employee relations matters. Perform other duties as assigned by the Executive Chef or designate Minimum of 4 years of culinary experience with 2 years of banquet experience required.

Previous experience in a 4- or 5-star hotel or luxury property preferred.

Red Seal

Certification is an asset.

Current Food

Safe certification. Robust leadership, coaching, delegation, and team-building skills. Ability to manage food costs, inventory, scheduling, and operational priorities. Ability to maintain high standards of food quality, presentation, sanitation, and service. Ability to work flexible hours, including evenings, weekends, and holidays, as required Hotel Grand Pacific is committed to creating an inclusive and accessible interview process.

📌 CHEF DE CUISINE HOTEL-RESTAURANT **** F/H (Victoria)
🏢 Hotel Grand Pacific
📍 Victoria