Company Description Long Beach Lodge Resort is a luxury adventure resort located on Cox Bay Beach near Tofino on Vancouver Island, BC, Canada. The resort features 42 lodge rooms and 20 cottages with ocean-front accommodations overlooking expansive sandy beaches and wild Pacific surf. Guests enjoy handcrafted cuisine, exceptional amenities, surfing, and outdoor adventure in a spectacular coastal setting. The property offers in-house surf instruction and rentals with spa-like facilities, a full-service restaurant and lounge in the iconic Great Room, and a beachside licensed patio. Long Beach Lodge Resort is also a sought-after destination for business retreats and corporate events, combining award-winning cuisine with professionally equipped meeting and conference facilities.
Role Description The Senior Cook is a full-time, on-site role based in Tofino, BC, responsible for preparing and executing high-quality dishes that reflect the resort’s handcrafted, coastal-inspired cuisine. Day-to-day tasks include organizing and managing station prep, cooking and plating menu items to established standards, and ensuring food quality, presentation, and consistency during service. The role involves supporting menu development, collaborating with the culinary team, and guiding junior kitchen staff to maintain smooth kitchen operations. The Senior Cook also monitors inventory and ordering needs, adheres to food safety and sanitation requirements, and helps maintain a clean, efficient, and safe work environment. This role works closely with the Executive Chef and Front-of-House team to deliver an outstanding dining experience for resort guests and event groups.
Qualifications
- Strong culinary skills, including advanced cooking techniques, hot and cold line experience, and proven ability to execute high-volume, high-quality service.
- Experience in menu execution and development, with a focus on seasonal, local, and coastal ingredients, and an eye for plating and presentation.
- Knowledge of food safety, sanitation standards, and kitchen best practices, including safe food handling, storage, and equipment operation.
- Leadership and teamwork abilities, including training and mentoring junior staff, coordinating with other cooks, and communicating effectively with Front-of-House teams.
- Strong time management, organization, and problem-solving skills to work efficiently during peak service and adapt to changing guest and event needs.
- Previous experience in resort, hotel, or upscale restaurant environments is highly beneficial.
- Formal culinary education, Red Seal certification, or equivalent professional training is an asset.
- Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays, and to stand for extended periods in a fast-paced kitchen setting.
