Job Description

The award winning restaurant Sand & Pearl is seeking a Chef to lead our kitchen team for the 2026 season, running May 1 to October 16 , or, as we like to say, from asparagus season to the final Brussels sprouts.

This is a seasonal, salaried role, with competitive compensation negotiated based on experience. The schedule balances quality of life with peak-season energy:

May-June & September-October: 3-4 days per week July-August: 5 days per week
Our menu is intentionally simple and ingredient-driven, spotlighting oysters, fried pickerel, lobster rolls, seafood towers, burgers, steaks, and peak-season vegetables sourced directly from local farmers. We work with excellent suppliers, value clean execution, and always leave room on the specials board for the Chef's creativity and voice.

We are located just minutes from Sandbanks Provincial Park and immersed in one of Canada's fastest-growing culinary regions.

If you love working with exceptional ingredients, keeping things honest and delicious, and want a season that's both professionally rewarding and personally memorable, we'd love to hear from you.

Responsibilities

Oversee daily kitchen operations, including food preparation and cooking processes Supervise and manage kitchen staff, ensuring efficient teamwork and high performance Develop and implement menu items that meet quality standards and customer preferences Ensure compliance with food safety regulations and proper handling of ingredients Manage inventory, order supplies, and maintain cleanliness and organization of the kitchen Lead food service operations, ensuring timely delivery of dishes to guests Train new staff on food handling, safety procedures, and service standards Monitor food quality and presentation to uphold the restaurant's reputation for excellence Collaborate with management to improve operational efficiency and customer satisfaction

Requirements

Proven experience in food preparation, cooking, and restaurant service Supervising experience within a kitchen or restaurant environment Strong leadership skills with the ability to manage a team effectively Knowledge of food safety protocols and proper handling practices Excellent communication skills in serving guests and coordinating with staff Background in hospitality or the food industry preferred Ability to work in a fast-paced environment while maintaining attention to detail Experience with restaurant management or team management is highly desirable Commitment to delivering exceptional customer service and culinary excellence
Job Type: Seasonal
Contract length: 6 months

Pay: $1,000.00-$2,000.00 per week

Work Location: In person