Northland Properties is a premier Canadian hospitality and sports entertainment group, operating hotels, restaurants, and resorts while prioritizing exceptional customer service and community engagement.
Vancouver, British Columbia
Incorporated in 1963, Northland Properties Corporation has become recognized as one of the most trusted names in construction, entertainment, and hospitality across Canada, the US, the UK, and Ireland. 100% Canadian-owned and operated, we believe in creating memorable experiences that everyone can enjoy with the help of our well-known family of brands, which include Chop Steakhouse & Bar, Denny’s Canada, Grouse Mountain Resort, Moxies, Revelstoke Mountain Resort, Sandman Hotel Group, and The Sutton Place Hotels.
On-site · Calgary
The Kitchen Helper and Dishwasher is responsible for maintaining kitchen cleanliness, sanitizing equipment, and assisting with basic food preparation. They also support kitchen staff by restocking supplies and ensuring a safe, organized work environment.
On-site · Vernon
Maintain high food quality standards while ensuring speedy output and adherence to plating specifications. Support all areas of the kitchen while upholding cleanliness and following food handling protocols.
On-site · Vancouver
The host is responsible for greeting and seating guests while maintaining a clean and organized reception area. They also support the service team by clearing tables and restocking wait stations to ensure a smooth dining experience.
On-site · Greater Napanee
Maintain high quality standards for all dishes while ensuring speedy output in a fast-paced kitchen environment. Collaborate with the team to uphold food safety protocols and maintain workstation cleanliness.
On-site · Saskatoon
Prepare dishes to company quality and plating specifications while maintaining a speedy output and following food-handling protocols. Communicate and collaborate with the kitchen team, keep the workstation clean, and support other kitchen areas.
On-site · Kingston
Maintain high quality and speedy output of dishes while ensuring all food handling and plating specifications are met. Support the kitchen team in all areas and uphold strict cleanliness standards at your workstation.
On-site · Regina
Maintain the quality of each dish while ensuring speedy output and adherence to food handling protocols. Support all areas of the kitchen while maintaining workstation cleanliness and effective team communication.
On-site · Sherwood Park
Maintain high quality and speedy output of dishes while ensuring all food handling and plating specifications are met. Support the kitchen team in all areas while maintaining a clean and organized workstation.
On-site · Red Deer
The Chef de Partie is responsible for managing a designated kitchen station and ensuring all menu items meet presentation and quality standards. They also support the training of junior staff and assist the culinary leadership team with daily operations.
On-site · Vancouver
The Prep Cook is responsible for preparing and managing daily recipes while adhering to food safety and quality specifications. They must maintain a clean workstation and support all areas of the kitchen to ensure efficient service.
On-site · Calgary
The Restaurant Manager supports the General Manager in overseeing daily restaurant operations, including staff management, financial reporting, and sales growth. They are responsible for ensuring brand standards are met, coaching employees, and maintaining a high level of guest satisfaction.
On-site · London
The Cook is responsible for maintaining dish quality and ensuring speedy output while adhering to food handling and plating specifications. They must also support all areas of the kitchen and maintain a clean workstation.
On-site · Mississauga
The Restaurant Manager supports the General Manager in overseeing daily restaurant operations, including staff supervision, financial reporting, and sales growth. They are responsible for ensuring brand standards are met, managing employee performance, and maintaining high levels of guest satisfaction.
On-site · Richmond
The Chef de Partie will execute menu items according to company specifications and direct daily culinary operations to ensure a clean and successful kitchen. Responsibilities also include managing sales and profit budgets, staff scheduling, and actively developing team members.
On-site · Richmond
The Sous Chef will direct daily culinary operations, ensuring menu items are executed to company standards while maintaining a clean and organized kitchen. They are also responsible for managing sales and profit budgets, as well as training and developing kitchen staff.
On-site · Vancouver
The Chef is responsible for leading culinary operations, including hiring, training, and scheduling team members to ensure high-quality food execution. They must also drive profitability through effective inventory management, cost control, and the mentorship of high-potential staff.
On-site · Calgary
The Sous Chef will execute menu items in both prep and line areas while directing culinary operations on a shift basis. They are also responsible for managing sales and profit budgets, as well as overseeing hiring, training, and scheduling for the team.
On-site · Calgary
Produce menu items consistently and efficiently while leading shifts to support senior leadership and budgetary goals. Maintain positive team morale and ensure the use of high-quality ingredients while balancing daily costs.
On-site
Lead culinary operations by managing team development, hiring, and scheduling to ensure high food quality and profitability. Act as an inspirational leader to instill a positive culture and maintain excellence in guest experiences.
On-site · Headingley
Support the General Manager in overall restaurant operations, staff management, and achieving profit goals. Oversee shifts, ensure brand standards are met, and coach hourly employees to exceed guest service expectations.