Dining Restaurant jobs in Victoria, BC

Who we are

Set along lush golf greens and framed by Vancouver Island’s rugged mountains, The Westin Bear Mountain Resort & Spa, Victoria offers stunning natural beauty, resort comfort, and elevated hospitality just minutes from downtown Victoria.

Our property features nature trails, dining experiences, meeting and event spaces, and Amatista Spa. We continue to focus on delivering an exceptional guest experience through thoughtful service, quality, wellness, and a strong sense of place.

We are seeking a motivated, hands-on, and experienced Executive Sous Chef to support our culinary leadership team and contribute to the continued growth of our food and beverage operation.

About the position

Reporting to the Executive Chef, the Executive Sous Chef plays a key leadership role in supporting the daily culinary operation of the resort, including restaurant service, banquets and catering, in room dining, food preparation, food quality, kitchen productivity, food safety, and team supervision.

This role requires a hands-on culinary professional who can support structure, consistency, creativity, and strong kitchen leadership in a multi-outlet resort environment. The Executive Sous Chef will work closely with the Executive Chef, Food and Beverage leadership team, suppliers, and culinary associates to help deliver exceptional culinary experiences aligned with Marriott and Westin brand expectations.

The weekly work schedule will vary based on business levels and operational needs.

Key Responsibilities

Culinary Operations

• Support the Executive Chef with the daily operation of all kitchen areas, including restaurant service, banquets and catering, and in room dining.
• Assist with menu execution, recipe development, seasonal offerings, and culinary standards.
• Maintain a strong focus on food quality, consistency, presentation, and guest experience.
• Supervise food preparation and cooking standards across the culinary team.
• Ensure all kitchen operations comply with applicable food safety regulations, sanitation standards, workplace safety requirements, and Marriott brand standards where applicable.
• Support inventory controls, ordering, waste reduction, and proper use of provisions.
• Work collaboratively with the Executive Chef, suppliers, and purchasing team to ensure quality, consistency, and timely delivery of food products and kitchen supplies.
• Support labour productivity, food cost awareness, forecasting, and operational planning.
• Assist with maintaining cleanliness, organization, and operational efficiency in all kitchen areas.
• Support property-wide sustainability initiatives and responsible kitchen practices.
• Proactively communicate with culinary leaders and operational departments to support continuous improvement.

Team Leadership

• Lead by example and help create a respectful, accountable, and service-focused kitchen environment.
• Train, coach, motivate, and support culinary associates in their daily responsibilities.
• Ensure culinary associates understand and follow established culinary standards, recipes, preparation methods, plating expectations, and quality guidelines.
• Support the development and maintenance of clear standards for key menu items, including preparation methods, cooking standards, and plated presentation.
• Assist with staffing, scheduling, and daily labour planning in accordance with business levels and productivity guidelines.
• Provide regular feedback, coaching, and reinforcement of standards related to service, quality, teamwork, and operational details.
• Support departmental meetings, pre-shift communication, and daily kitchen briefings as required.
• Prioritize effectively, make sound operational decisions, and support the team through changing business needs.

Qualifications

• Minimum 3 to 5 years of experience in a high-volume kitchen within a hotel, resort, restaurant, or comparable hospitality environment.
• Previous experience in a Sous Chef, Senior Sous Chef, or similar culinary leadership role preferred.
• Strong knowledge of kitchen operations, food preparation, menu execution, food costing, inventory controls, labour planning, and banquet execution.
• Knowledge of food and beverage operations within the hospitality industry.
• Positive and effective written and verbal communication skills.
• Strong leadership, coaching, organization, and decision-making skills.
• Red Seal Certification required.
• Valid Food Safe certification required.
• Previous experience in a Marriott resort or full-service major brand property is considered an asset.

What we offer

Our location atop Bear Mountain Resort in Langford offers convenience to our commuting employees. We provide free on-site parking for those with their own vehicles. We prioritize our staff's well-being, offering complimentary top-notch lunches in the staff room and free access to our fitness facility.

Job Type: Full-time

Pay: $65,000.00-$75,000.00 per year

Benefits:

• Dental care
• Discounted or free food
• On-site parking
• Paid time off
• Vision care

Flexible language requirement:

• French not required

Experience:

• hotel or 5-start restaurant: 4 years (required)

Location:

• Langford, BC V9B 6R3 (required)

Work Location: In person