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 · Barrie
The Sous Chef will execute menu items according to company specifications and manage daily culinary operations to ensure quality control. They are also responsible for managing sales and profit budgets while developing and training the kitchen team.
On-site · Calgary
The Sous Chef is responsible for executing menu items according to company specifications and directing culinary operations on a shift basis. They also manage sales and profit budgets while focusing on team development and quality control.
On-site · Edmonton
The Sous Chef will execute menu items according to company specifications and direct culinary operations on a shift basis. They are responsible for managing sales and profit budgets while developing and training team members.
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 · Winnipeg
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 · Barrie
Maintain high food quality standards while ensuring speedy output and consistent plating. Work collaboratively with the kitchen team to uphold cleanliness and follow food handling protocols.
On-site · Barrie
The Prep Cook is responsible for preparing and managing daily recipes while ensuring company food specifications and handling protocols are met. They must maintain workstation cleanliness and support all areas of the kitchen to ensure high-quality, speedy food output.
On-site · Kamloops
Maintain high food quality standards while ensuring speedy output and consistent plating. Support all areas of the kitchen while upholding strict cleanliness and food handling protocols.
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 · Sherwood Park
The Line Cook is responsible for maintaining dish quality and ensuring speedy output while adhering to food handling and plating specifications. They must also uphold workstation cleanliness and function effectively as part of the culinary team.
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 ensuring smooth communication between the front-of-house and kitchen staff.
On-site · Calgary
The Line Cook is responsible for maintaining dish quality and ensuring speedy output while adhering to food handling and plating specifications. They must also maintain workstation cleanliness and work collaboratively with the kitchen team.
On-site · Calgary
The Prep Cook is responsible for preparing fresh recipes daily while adhering to food handling protocols and company specifications. They must maintain workstation cleanliness and ensure high-quality, speedy output in a fast-paced kitchen environment.
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 · North Vancouver
The Sous Chef is responsible for overseeing daily culinary operations, managing kitchen staff, and ensuring food quality and safety standards are met. They will also assist the Executive Chef with menu development, inventory control, and maintaining labour and food cost targets.
On-site · North Vancouver
The Executive Chef oversees all culinary operations across multiple food and beverage outlets, ensuring high-quality cuisine and operational excellence. They are responsible for menu planning, financial performance, and leading a high-performing team to deliver exceptional guest experiences.
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 · Richmond
Prepare and manage daily prep recipes while ensuring company food handling specifications and quality standards are met. Maintain workstation cleanliness and support all areas of the kitchen to ensure efficient, high-quality food output.
On-site · Hamilton
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 and mentorship while fostering a positive, professional kitchen culture.
On-site · Hamilton
The Chef Designate is responsible for leading culinary operations, including hiring, training, and scheduling team members. They must also drive profitability, maintain high food quality standards, and mentor staff to foster leadership growth.