Managing Chef

Overview

Sharing meals is at the heart of our community. The Managing Chef makes this magic happen by leading the kitchen and dining crew in providing food that is wholesome, sustainable for the planet and delicious. This is done with our food philosophy in mind; using whole and mostly local and seasonal foods and with consideration of various clients groups - active outdoors people, children, athletes, celebration groups, foodies, people who require special diets, and staff, as well as food for backpacking, sea kayaking or day picnicking. The kitchen team is typically structured with a Manager Chef, sous chef, cooks, stewards, and a baker. This role is both managerial and hands‑on.

Salary : bi‑weekly salary based on experience $29-$32 per hour, housing and meals available at a subsidized rate

Term : Seasonal, full time, March – November

Application Deadline : January 7th, 2026

Starting Date : No later than March 2nd, 2026

Candidate Attributes : You are passionate about leading your team in planning and preparing healthy and delicious meals using locally sourced, organic where possible, and in‑season ingredients. While menu planning you keep the environment and people's well‑being in mind. As part of the management team you are a role model for SPL's mission and values amongst our guests and staff. You have experience leading a team and are excited to create an inclusive and positive teamwork environment.

Responsibilities

• Oversee all operations of the kitchen and dining, from menu to food sourcing, inventory control, budget control, food production, presentation and service.
• Providing 3 daily meals that are accessible and delicious.
• Working with the Directors on menu planning and budgeting, and with the rest of the management team regarding food for their client groups.
• Knowledge of food sensitivities and ability to cater to a variety of diets from our nut‑free kitchen.
• Role modelling good food practices, mentoring and developing skills in junior staff. Managing the Kitchen and Dining staff and participating on the Management Team.
• Organizing systems for volume buffet style food prep, food service and food safety.
• Ability to work with fresh raw ingredients and shift menus based on regional and seasonal availability.
• Maintaining a clean and healthy work environment including records and logs.

Required Skills

Reports to

Managing Director

Conditions

Our Dream Team

The majority of our staff live on site in simple accommodation, and pay about $21 / day for rent and food, a little less for more rustic accommodation and a little more for more amenities. Others commute from Gold River or Campbell River, each about 40 minutes by car. Commuters have access to a free lunch during food service hours.

Our Team is composed of 14 committed managers and directors, and about 70 seasonal employees.

If you would like more information, feel free to call at 250 286-3122, or email work@strathconaparklodge.com.

If you would like to apply, please send a copy of your cover letter and resume to work@strathconaparklodge.com.

Please note : All job offers are contingent upon a valid work permit, passing a Vulnerable Sector Police Check and the successful completion of all required certifications.

Seniority level

Employment type

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Campbell River, British Columbia, Canada

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