Careers at Tigh-Na-Mara

Join our fun-loving 300+ strong Tigh-Na-Mara family and learn what makes us one of the best places to work on Vancouver Island.

Banquet Sous Chef

Awe-inspiring views on 22 acres of tranquil forest, the Grotto Spa voted #1 Spa in BC, 2 award-winning restaurants, 10, 000 square feet of conference space, 192 unique accommodations, British Columbia's most extensive resort Recreation Program, 3 kms of sandy beach and the warmest ocean swimming waters in Canada make Tigh-Na-Mara a wonderful place to play and to work.

Our shared goal is to deliver the best guest experience on Vancouver Island with a highly engaged and accountable team.


To assist the executive chef and to oversee all banquet food offerings and ensure a consistent and quality product while ensuring fiscal responsibility.

Primary Duties & Responsibilities:

The Banquet Sous prepares and produces conference cuisine and sauces, manages food displays on buffets and in restaurants.

The Banquet Sous:

  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  • Responsible for overall banquet food operation to ensure quality and quantity. Banquet Sous Chef should have a good working relation with Banquet Managers and Captains and should be in direct communication constantly to insure counts are proper.
  • Assists in the lowering of food cost and waste.
  • Review all banquet event orders to ensure all menu items and set-ups are prepared
  • Liaison with high importance of communication with the banquet team, and sales teams on a daily basis. This involves planning, strategies and working together as a cohesive team to deliver the very best to the guests.
  • Assist Executive Chef in the development of new banquet offerings and displays
  • Provide training for new Colleagues
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Attends daily BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to Executive Chef.
  • Banquet Sous Chef is also responsible to assist with cost controls, menu planning along with Executive Chef.
  • Other duties as assigned


  • Good English Language skills required.
  • Red Seal Certification or international equivalent.
  • Superior leadership, coaching and communication skills with a proven track record of developing and motivating Team
  • Highly organized, results-oriented with the ability to be flexible and work well under pressure
  • High attention to detail, honesty, reliability, confidentiality and fairness
  • Previous leadership experience in Banquet Operations
  • Computer literate in Microsoft Window applications an asset
  • Highly responsible & reliable


  • $50,000 Annually

  • Extended Health & Dental Benefits available after three months of employment to Full Time Team Members

​Tigh-Na-Mara employment perks and benefits