Job Description

Company Overview

Looking for a job that's more than just work? At Harrison Hot Springs Resort, we've got the perfect mix of adventure, relaxation, and career opportunities. Whether you're jet skiing on the lake, hiking in the mountains, or just hanging out with friends, this is where work-life balance truly happens.

We're not just offering jobs - we're offering a chance to build a career in hospitality, with skills you can use anywhere in the world. Whether you're all about making connections with guests or prefer working behind the scenes, we've got a role that fits your vibe.

Harrison Hot Springs and the surrounding Fraser Valley are incredible places to live and work. Join our team, and you'll see why so many people love being a part of this community.

At Harrison Hot Springs Resort & Spa, we believe in creating unforgettable guest experiences. From our five mineral hot spring pools to our spa, restaurants, and golf course, we provide top-notch service that makes our guests feel right at home. If you're ready to be part of something amazing, we'd love to have you!

What We Offer:

- Five mineral hot spring pools

- Healing Springs Spa

- Three restaurants and a coffee bar

- Banquet and catering services

- Resort Golf Course and Marina

Ready to live the dream? Apply now and join our awesome team!

Position Summary:

The Sushi Chef plays a live critical role in delivering high-quality, authentic Japanese cuisine in a live, guest-facing environment. This role demands advanced sushi-making expertise, confidence in live performance-style preparation, and a passion for customer interaction. Will be leading sushi operations and ensure a consistently excellent dining experience aligned with the resort's safety & standards. The 2nd Sous Chef assists the Executive Chef in managing the food operation of the resort and the areas in which food production and preparation takes place.

Essential Duties and Responsibilities:

Ensure that the quality, quantity and presentation of all food prepared and cooked meets resort standards for freshness, appearance and consistency.

Prepare sushi, sashimi, nigiri, and specialty rolls to order at the live sushi bar in front of guests.

Demonstrate culinary artistry with excellent knife skills and presentation techniques.

Uphold the traditions of Japanese cuisine while incorporating modern elements to suit diverse palates.

Supervising and mentoring the sushi team.

Train junior chefs and apprentices in sushi techniques and safety standards.

Help manage kitchen workflow to ensure smooth operation during high-volume service.

Assist in planning purchases to coincide with production schedules.

Assist the Executive Chef to plan and implement the production of food as per all requirements for all service outlets.

Ensure adherence to food safety regulations, hygiene, and cleanliness.

Ensure cleanliness in all food preparation and storage areas and that each member of the kitchen staff maintains the company standards.

Report all defective equipment to the Facilities Department for repair or replacement.

Assist in securing and controlling all food stocks used in the kitchen to ensure as little wastage as possible.

Report to the Executive Chef on anything that requires attention or change regarding resort policies and/or standards.

Assist in the management of all subordinate employees in the kitchens of the resort.

Ability to deal with stress resulting from daily guest interactions (internal and external), budgetary, and time constraints.

Responsible for daily mise en place, seafood inspection, and quality control.

Monitor inventory levels of sushi-grade fish and specialty ingredients; place orders as needed.

Ensure all equipment is maintained and used safely and efficiently.

Adhere strictly to food safety, hygiene, and cross-contamination protocols.

Contribute creative ideas to seasonal and event-based menus, including omakase or live sushi tasting menus.

Maintain consistency in taste, presentation, and portion control in all dishes served.

Work with the Executive Chef on costing, portion sizes, and sustainability initiatives (e.g., using local seafood).

Working knowledge on province-based food safety standards (Fraser Health)

Carry out supervisory responsibilities in accordance with the organization's policies, procedures, collective agreement and applicable laws.

Some key responsibilities include planning, assigning, and monitoring work; addressing employee complaints and grievances, and resolving problems.

Perform any and all other job related tasks assigned by management.

Education, Experience and skills required:

A minimum of 5 years comprehensive hands on experience as a 2nd Sous Chef and supervision of several kitchen staff preferred.

Minimum 2-3 years of hands-on sushi experience, including live sushi bar service.

Experience in luxury resorts, high-end Japanese restaurants, or fine-dining environments.

Formal culinary training with specialization in Japanese cuisine is preferred.

Deep knowledge of sushi preparation, seafood handling, and traditional techniques.

Excellent knife handling, plating, and guest service skills.

A certificate from a recognized technical school or equivalent experience preferred

An equivalent combination of education and experience will be considered

Red Seal certification preferred.

Food Safe level 2 required.

Fluent in English; Japanese language skills are a plus but not required.

Charismatic and confident with live culinary performance.

Passionate about Japanese cuisine and guest satisfaction.

Calm under pressure, extremely organized, and detail oriented.

Strong interpersonal and communication skills.

Team player with leadership potential.

Ability to delegate and supervise staff to consistently and efficiently produce results.

Must have strong a la carte experience and banqueting experience.

Ability to read and interpret documents such as menus, production schedules, and other reports, and procedure manuals.

Ability to articulate clear standards of performance expected of subordinates.

Ensure all work done is on time and meets agreed standards.

Harmony and good working relationships among all associates.

Assist the Executive Chef in maintaining of food and labour cost.

Contributes to customer service by demonstrating a willingness to meet individual customer needs.

Working knowledge of Microsoft Office (specifically Excel and Word programs).

Full-time position including weekends, evenings, and holidays.

Work is conducted in an open kitchen environment with direct guest interaction.

Standing for extended periods and handling raw seafood is required daily.

Staff accommodation is available (Charges will apply).

Being multi lingual is an asset.

First Aid certification is an asset.

Flexible to a changing schedule.

If you are passionate about sushi and eager to create memorable dining experiences, we invite you to apply today and become part of our dedicated team at Harrison Hot Springs Resort & Spa!

#INDHP

Job Types: Full-time, Permanent

Pay: $22.49-$29.99 per hour

Additional pay:

Tips
Benefits:

Company events Dental care Disability insurance Discounted or free food Employee assistance program Extended health care Life insurance On-site parking Store discount Vision care
Schedule:

8 hour shift Day shift Evening shift Every Weekend Holidays Monday to Friday Morning shift
Ability to commute/relocate:

Harrison Hot Springs, BC: reliably commute or plan to relocate before starting work (preferred)
Experience:

Supervising: 2 years (preferred)
Licence/Certification:

Red Seal (preferred)
Work Location: In person