Summary
A rare opportunity to join one of Canada’s most celebrated destination dining experiences. Located on the spectacular west coast of Vancouver Island, this award-winning destination restaurant and boutique hotel has been recognized as one of Canada’s 100 Best Restaurants and named Canada’s Best Destination Restaurant. This is an opportunity to join an exceptional culinary team in one of the country’s most inspiring destinations. Built around a deep respect for Canadian ingredients, creativity, and thoughtful hospitality, the restaurant delivers an intimate tasting menu experience that celebrates the best of the region. The culinary team works closely with local farmers, fishers, and producers, creating everything from scratch while incorporating seasonal ingredients, regional products, and foraged elements from the surrounding landscape.
Beyond the restaurant, boutique accommodations and a rooftop kitchen garden create a complete hospitality experience and a truly unique environment in which to work. The team is made up of passionate hospitality professionals who believe exceptional restaurants are built through collaboration, respect, and continuous growth. This is a workplace where culinary professionals are supported, challenged, and encouraged to bring their ideas, creativity, and expertise to the table.
As Sous Chef, you will be an integral part of the culinary leadership team, working closely with the Chef and ownership to execute an exceptional seasonal tasting menu and elevate the overall guest experience. This is a hands-on leadership role for a passionate culinary professional who thrives in a high-performing, from-scratch kitchen environment. You will help lead daily kitchen operations, mentor and develop the culinary team, maintain exceptional standards, and contribute to the continued evolution of one of Canada’s leading independent restaurants.For the right candidate, this role offers an exciting opportunity for long-term growth and a pathway toward future Chef de Cuisine leadership.
Description
- 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
- Strong 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.