A Season at SEa Breeze
Much like the weather on Hornby Island, our work evolves throughout the year.
Spring & Shoulder Seasons (April–June, September–October): Frequent weddings and special events (often weekly), pop-up dinners, and à la carte restaurant service based on event schedules.
Peak Summer (July & August): All-inclusive resort operations hosting up to 60 guests across 17 cabins. Kitchen service includes three daily buffet meals plus a Happy Hour à la carte menu (3:00–5:00 pm). All meals are also open to the public.
This role is ideal for a chef who enjoys variety, creativity, and adapting their leadership style to different service formats.
the role
As Head Chef, you’ll oversee all kitchen operations while setting the tone for a supportive, organized, and respectful workplace. You’ll work closely with management and front-of-house leadership to deliver consistent, high-quality food that reflects our Sea Breeze standard.
Responsibilities include:
- Lead daily kitchen operations across buffet, à la carte, weddings, and special events
- Develop seasonal menus
- Manage ordering, vendor relationships, and inventory systems
- Oversee food costing and maintain margins
- Hire, train, schedule, and mentor kitchen staff
- Maintain a clean and efficient kitchen and workstations
- Ensure full compliance with food safety and sanitation standards
- Collaborate with FOH and event teams for seamless service
- Model calm, professional leadership during high-volume periods
what you bring
We’re looking for an experienced leader who can step into this role with confidence, clarity, and a strong sense of ownership.
What’s Essential:
- 8+ years of professional kitchen experience
- 4+ years in a leadership role (Sous Chef, Head Chef, or equivalent)
- Current FoodSafe certification
- Strong knowledge of menu costing, inventory control, and scheduling
- Confidence running high-volume service
- Strong organizational systems and attention to detail
- Ability to lead a team with accountability, clarity, and professionalism
- A strong understanding of developing delicious dishes executed with consistency and attention to detail
What’s Extra:
- Experience leading a kitchen in a remote area
- Formal culinary training (Red Seal certification or equivalent culinary education)
- Experience working in seasonal or resort environments
What’s in it for you
The Highlights
- $27/hour + tips (tip pool)
- Full time hours
- April–November, with potential winter continuation
- Flexible start date
The Accommodation
- Private one-bedroom suite by the ocean
- $500/month, all-inclusive (utilities, Wi‑Fi, parking)
- Rent deducted semi-monthly from pay
The Extras
- Free on-shift meals
- 25% staff discount on restaurant and gift shop items
- Family accommodation discounts (shoulder season, subject to availability)
- Access to beaches, hiking trails, wineries, and island community events
how to apply
If this sounds like your kind of kitchen, we’d love to hear from you.
Please send your resume to carlyn@seabreezelodge.com
We thank all applicants for their interest. Only those selected for an interview will be contacted.