GolfJobs
Well-known member
JRoss Recruiters | Vancouver British columbia Canada
Expires: May 14, 2026
Summary
This is an opportunity to step into a high-impact Sous Chef role within a respected golf course culinary operation, working side-by-side with the Executive Chef to deliver thoughtful, well-executed food across daily service, events, and seasonal programming. The Sous Chef will be a key partner in bringing the Executive Chef's vision to life - supporting execution, mentoring the kitchen team, and helping maintain a culture built on quality, consistency, and pride in craft. This role offers exposure to a diverse service mix, including member dining, tournaments, and special events, while balancing volume with elevated standards. Ideal candidates are passionate cooks who want more than just a title. They are motivated by growth, take ownership of their station and their team, and thrive in environments where collaboration, accountability, and continuous improvement matter. This is a role for someone who values mentorship, enjoys leading from the line, and is excited to contribute to an operation that invests in its people, its culture, and its culinary standards. For the right individual, this position offers long-term stability, professional development, and the chance to grow alongside an experienced Executive Chef within a supportive, well-resourced hospitality setting.
Contact Jeremy Atkins at or submit your resume in confidence below.
Description
Work directly with the Executive Chef to support day-to-day kitchen operations
Assist in executing the Executive Chef's culinary vision while maintaining quality and consistency
Support quality and volume food production across service and events
Uphold and enforce established recipes, standards, policies, and procedures
Lead, coach, and support a team of line cooks in a high-tempo environment
Maintain strong organization, time management, and workflow efficiency
Ensure food safety, cleanliness, and compliance at all times
Collaborate closely with Front of House to support seamless service
Contribute ideas, work ethic, and culinary perspective to elevate the operation
Adapt quickly to new systems, procedures, and operational changes
Requirements
A sincere passion for cooking and continuous learning
At least 5 years of full-service restaurant kitchen experience
2+ years of experience in a Sous Chef or similar leadership role
Strong working knowledge of cooking methods, techniques, and procedures
Proven ability to lead, problem-solve, and make sound decisions under pressure
High standards of professionalism, integrity, and work ethic
Strong verbal and written communication skills
Ability to work independently while fostering a collaborative team culture
Comfortable multitasking and working toward measurable, time-bound outcomes
Positive attitude and professional presence
Evening and weekend availability is essential (Friday, Saturday, Sunday)
Ability to thrive in a fast-paced, service-driven environment
Commitment to consistency, quality, and accountability
FOODSAFE Level 1
Formal culinary training
Legal authorization to work in Canada (Work Permit, Permanent Residency, or Citizenship)
Corporate Culture
Annual base salary: $75,000 - $85,000, commensurate with experience
Comprehensive health benefits, including Life Insurance, AD&D, Extended Health, and Dental
Group RRSP
Employee sports and athletic events
Recognition programs and career development opportunities
Position Type
Permanent
Expires: May 14, 2026
Summary
This is an opportunity to step into a high-impact Sous Chef role within a respected golf course culinary operation, working side-by-side with the Executive Chef to deliver thoughtful, well-executed food across daily service, events, and seasonal programming. The Sous Chef will be a key partner in bringing the Executive Chef's vision to life - supporting execution, mentoring the kitchen team, and helping maintain a culture built on quality, consistency, and pride in craft. This role offers exposure to a diverse service mix, including member dining, tournaments, and special events, while balancing volume with elevated standards. Ideal candidates are passionate cooks who want more than just a title. They are motivated by growth, take ownership of their station and their team, and thrive in environments where collaboration, accountability, and continuous improvement matter. This is a role for someone who values mentorship, enjoys leading from the line, and is excited to contribute to an operation that invests in its people, its culture, and its culinary standards. For the right individual, this position offers long-term stability, professional development, and the chance to grow alongside an experienced Executive Chef within a supportive, well-resourced hospitality setting.
Contact Jeremy Atkins at or submit your resume in confidence below.
Description
Work directly with the Executive Chef to support day-to-day kitchen operations
Assist in executing the Executive Chef's culinary vision while maintaining quality and consistency
Support quality and volume food production across service and events
Uphold and enforce established recipes, standards, policies, and procedures
Lead, coach, and support a team of line cooks in a high-tempo environment
Maintain strong organization, time management, and workflow efficiency
Ensure food safety, cleanliness, and compliance at all times
Collaborate closely with Front of House to support seamless service
Contribute ideas, work ethic, and culinary perspective to elevate the operation
Adapt quickly to new systems, procedures, and operational changes
Requirements
A sincere passion for cooking and continuous learning
At least 5 years of full-service restaurant kitchen experience
2+ years of experience in a Sous Chef or similar leadership role
Strong working knowledge of cooking methods, techniques, and procedures
Proven ability to lead, problem-solve, and make sound decisions under pressure
High standards of professionalism, integrity, and work ethic
Strong verbal and written communication skills
Ability to work independently while fostering a collaborative team culture
Comfortable multitasking and working toward measurable, time-bound outcomes
Positive attitude and professional presence
Evening and weekend availability is essential (Friday, Saturday, Sunday)
Ability to thrive in a fast-paced, service-driven environment
Commitment to consistency, quality, and accountability
FOODSAFE Level 1
Formal culinary training
Legal authorization to work in Canada (Work Permit, Permanent Residency, or Citizenship)
Corporate Culture
Annual base salary: $75,000 - $85,000, commensurate with experience
Comprehensive health benefits, including Life Insurance, AD&D, Extended Health, and Dental
Group RRSP
Employee sports and athletic events
Recognition programs and career development opportunities
Position Type
Permanent
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