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Added 1 hour ago
SS
sous-chef
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Épicerie Roset This link will open in a new window is hiring Assistant Cook with LMIA
LMIA.CA
Quebec, QC
- Full-time
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BR
Executive Chef
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…quality our guests expect. Your leadership will ensure that our kitchen operates efficiently and within budget, while maintaining the highest standards of food quality and…
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Temporary Full Time Dining Room Host November 17th-December 29th (2026-11032)
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Black Rock Oceanfront Resort

Executive Chef

Ucluelet, BC, Canada

Competitive wage commensurate with experience, ranging from $90,000 to $105,000 annually · Full-time

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Job details

Pay: Competitive wage commensurate with experience, ranging from $90,000 to $105,000 annually
Job type: Full-time
Apply by: May 3, 2027
Experience: Minimum 5 years of experience in a senior culinary leadership role, preferably in a resort or hotel setting.
Posting language: English
Posted: Nov 4, 2026

Original job description

Job Description

We are seeking a talented and experienced Executive Chef to lead our culinary team at Currents Restaurant, including catering for Black Rock Oceanfront Resort Events. This role is key to ensuring our kitchens are cost-effective, efficient, and consistently producing top-quality food that meets our high standards and exceeds guest expectations.

About Us:

Located in Ucluelet on the edge of Pacific Rim National Park, Black Rock Oceanfront Resort is surrounded by the stunning natural beauty of Vancouver Island. Currents Restaurant offers a unique West Coast dining experience, drawing on the incredible bounty of local seasonal ingredients. Our team is passionate about creating fresh, sustainable, and welcoming culinary experiences for our guests.

The Role:

As Executive Chef, you will be responsible for all aspects of culinary operations at Currents Restaurant and catering services for Black Rock Oceanfront Resort Events. You will lead menu development, oversee food production, and ensure that every dish reflects the quality our guests expect. Your leadership will ensure that our kitchen operates efficiently and within budget, while maintaining the highest standards of food quality and safety.

Key Responsibilities:

Oversee daily culinary operations at Currents Restaurant and catering services for resort events.
Develop and update menus that highlight seasonal ingredients and showcase West Coast flavors.
Ensure kitchens are cost-effective, efficient, and consistently producing top-quality food.
Manage food costs, budgets, and overall financial performance to ensure profitability.
Lead, mentor, and develop the kitchen team, fostering a positive and collaborative work environment.
Coordinate with event planners and ensure successful execution of catered events.
Maintain compliance with health, safety, and sanitation standards.
Handle administrative tasks, including inventory management, scheduling, and staff training.

What We Offer:

Competitive wage commensurate with experience, ranging from $90,000 to $105,000 annually
Medical, dental, life insurance & benefits
Associate rates for hotel stays
Team enrichment events
Low-cost on-site housing, if available
Year-round employment
Inclusive work environment

Requirements:

Minimum 5 years of experience in a senior culinary leadership role, preferably in a resort or hotel setting.
Proven expertise in menu development, inventory management, and financial planning.
Strong leadership and team management skills, with a focus on efficiency and quality.
Culinary certification, such as Red Seal, preferred.
Excellent organizational and administrative abilities.
Ability to work in a high-paced, physically demanding environment.
Strong communication skills, both written and verbal.

This job description provides an overview of the role and is not an exhaustive list of duties, responsibilities, or working conditions.

This position offers an exciting opportunity to lead a dedicated culinary team and create exceptional dining experiences at Black Rock Oceanfront Resort. If you’re ready to take on this leadership role and make your mark at Currents Restaurant, we encourage you to apply.

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More about this job

Responsibilities

Lead culinary operations for Currents Restaurant and resort event catering, including menu development, food production, and event coordination. Manage budgets, food costs, inventory, scheduling, and staff development while ensuring food quality, efficiency, and compliance with health and safety standards.

Requirements

Requires at least five years of senior culinary leadership experience, preferably in a resort or hotel, along with expertise in menu development, inventory management, and financial planning. Candidates should have strong leadership, organizational, administrative, and communication skills and be able to work in a fast-paced, physically demanding environment; Red Seal or equivalent culinary certification is preferred.

Skills

Culinary Operations
Menu Development
Food Production
Food Cost Management
Budgeting
Financial Planning
Inventory Management
Kitchen Leadership
Team Management
Event Catering
Scheduling
Staff Training
Food Safety
Sanitation
Organizational Skills
Communication

Benefits

Medical Insurance
Dental Insurance
Life Insurance
Associate Hotel Rates
Team Enrichment Events
Low-Cost On-Site Housing, If Available
Year-Round Employment
Inclusive Work Environment

Visa sponsorship

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Keywords

Executive Chef
Culinary Operations
Currents Restaurant
Resort Catering
Event Catering
Menu Development
Seasonal Ingredients
West Coast Cuisine
Food Production
Food Cost Management
Budgeting
Financial Performance
Inventory Management
Kitchen Leadership
Team Development
Event Coordination
Health Standards
Food Safety
Sanitation
Scheduling
Staff Training
Red Seal Certification
Hospitality
Sustainable Food

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