Sonora has a reputation for excellence, deeply rooted in the unique character of our pristine property and in the charm of our world class team. Our company culture is one of service, stewardship and family values.

Each one of our team members contribute to the guest experience at Sonora Resort; Our Housekeeping and Grounds Maintenance teams set the stage for our guests’ accommodations, while our Kitchen and Dining room teams provide an incredible fine dining experience showcasing seasonally-inspired local ingredients. From our Guest services team who ensure all of our guests’ needs are met during their stay, to our Guides and Dock Hands who help showcase the natural wonders around the resort, we are all passionate about providing our guests with unique experiences and cherished memories.

Our team shares a deep appreciation for the unspoiled wilderness of British Columbia; our opulent location is an undeniable draw for those seeking an exciting career with a side of adventure. We are completely submerged in the great outdoors - nestled in the Discovery Islands, we are surrounded by wildlife, with easy access to hiking trails, Florence Lake, and opportunities to get on the water to explore the Inside Passage.

Sonora Resort is committed to creating an engaging and supportive work environment, with a focus on developing and promoting talent from within. We offer competitive compensation packages, exciting staff incentives and the opportunity to develop under the prestigious Relais & Châteaux banner. 

NOTE: As a term of employment, all employees must be fully vaccinated against COVID-19. Proof of vaccination is required.

A Chef de Partie at Sonora Resort will have a passion for delivering unique and exquisite dishes that compliment a world class dining experience. This position will be held by a well-rounded and versatile cook who will be responsible for all the mise en place for their station as well as performing lunch or dinner service. A Chef de Partie is also responsible for keeping a clean and organized station during prep and service.

Chef de Partie Garde Manger: Responsible for all the cold appetizer dishes required for that evenings dinner service as well keeping a clean and organized station during prep and service. This position is responsible for executing items on the bar menu during the shoulder seasons when needed. 

Chef de Partie Saucier: Responsible for all the butchery of fish and meat as well as making all the sauces and reductions for the dinner service as well keeping a clean and organized station during prep and service.

Tapas Deck Chef de Partie: Responsible for cooking during lunch service coordinating with the Sous Chef on the pass, as well as during the time between lunch service and dinner service.

Chef de Partie Lunch Cook: responsible for all the composed main courses during lunch service as well keeping a clean and organized station during prep and service. They are also responsible for organizing, preparing and executing the daily Boxed Lunches.

Chef de Partie Hot Appetizers: responsible for all the hot appetizer dishes required for that evenings dinner service as well keeping a clean and organized station during prep and service. This position is responsible for executing items on the bar menu during the shoulder seasons when needed. 

Duties, Responsibilities & Tasks:

Daily Operations

• Demonstrate desired service behaviors in accordance with Relais and Chateaux expectations.
• Receive, clean and store all products that arrive from the dock as per the Chef’s standards.
• Receive, clean and store all specialty products that pertain to their station in clear plastic containers as per the chef’s standards.
• Ensure all daily and weekly cleaning tasks are completed and up to standards.
• Responsible for maintaining their workstations to the chef’s standards.
• Responsible for the production and execution of menu items or specialty dishes that pertain to their station.
• Knowledgeable of all regular and special menu items as well as any changes daily.
• Ensure that their station is set up in time for lunch or dinner service and is ready to perform to the best of their ability.
• Work with the rest of the team during service in a timely and professional manner to put the courses of food out as quickly as the chef sees fit.
• Assist in the cleaning/scrubbing of the kitchen at the end of every evening’s dinner service.
• Ensure effective working relationships and clear communication is maintained with all colleagues and departments.
• Ensure that all equipment, fixtures, and furniture of the department are kept in the best repair possible and are used in a safe and proper manner.

Company and Department Responsibilities

• Recognize that Sonora Resort is a service-oriented organization and act accordingly.
• Ensure good communication daily with the department manager on all issues, particularly those affecting customer services, employee relations and the economical operation of the department.
• Keep department manager informed on all matters that may affect the operation of Sonora Resort & London Drugs or on the attitudes of its employees.
• Reflect sound employee relations and a positive attitude towards Sonora Resort & London Drugs.
• Understand and adhere to all guidelines as set out in company policies.
• Maintain a professionally groomed appearance that reflects positively on the company.
• Perform any other reasonable duty or assignment requested by the Executive Chef or General Manager.

Skills & Characteristics:

• Strong organizational skills with keen attention to detail.
• Advanced knife skills
• Strong fundamentals in scratch cooking including but not limited to:
• Modern and classical techniques
• Soups, stocks, and sauces
• Meat and fish preparations
• Vegetarian, pescatarian, vegan and dietary restriction alternatives
• Adapts easily to change; works quickly and accurately under pressure, tight deadlines and multiple priorities.
• Strong analytical, strategic and creative problem-solving skills.
• Demonstrates willingness to exceed guest expectations.
• Ability to work cohesively with fellow colleagues as part of a team or independently with minimum supervision.
• Ability to build and maintain strong relationships at all levels of the organization.
• Effective decision making and problem-solving capabilities demonstrating sound judgement.
• Trustworthy with sensitive or confidential company information.
• Excellent interpersonal and communication skills, both written and verbal.

Education & Experience:

• Three (3) years of fine dining cooking experience; experience in a live-in resort environment is preferred.
• High School Diploma required. Any additional education or experience in the Hospitality, Tourism, or related fields would be an asset.
• Culinary Arts levels 1, 2 or 3.
• Red Seal is considered an asset.
• Must be fluent in English, second language an asset.
• First Aid certificates are an asset.
• Current Foodsafe certificate

Resort Life

Sonora Resort operates seasonally from May through mid-October, during which time our team members work and live on-site at Sonora Resort. Shift work is required. Depending on the department, typical shifts are between 1- 18 days on and 4 days off. Schedules vary by department and peak and non-peak seasons. We require a minimum commitment of one season to be eligible for a position.

Benefits you’ll have access to while on shift at the resort:

Accommodation - Complimentary single bedroom lodging in Sonora Employee Accommodations

Meals - Complimentary meals, snacks, and non-alcoholic beverages from our Employee Kitchen 

Transportation - Water taxi transportation from Campbell River to and from the resort for scheduled work shifts 

Team Amenities - Employee fitness facility, lounge area and hot tub access, complimentary wifi, cable TV and internet calling in each employee room

Spa - 25% discount on spa services and retail products 

Gift Shop - 25% discount on gift shop items

Employee Discount Privilege - Special room rate for immediate family members