🍣 Head Chef Wanted — Nagomi Sushi, Whistler BC | Japanese Seafood Kitchen, $38.50/hr

🍽 Opportunity Nagomi Sushi, a Japanese restaurant on Blackcomb Way in Whistler, is hiring a head chef to lead a kitchen built around fish and seafood. The brigade is small, just three or four cooks, so this is a hands-on lead. You'll write new recipes, plan the menu, hire and train the team, and still cook. It pays $38.50 an hour plus tips on a 30–40 hour week of evening, weekend and shift work. This is a full-time term or contract role, starting as soon as possible. 👨‍🍳 Role & Responsibilities - Lead a kitchen team of 3–4 people - Create new recipes, plan menus and keep every plate to standard - Prepare and cook Japanese dishes and specialty foods, with fish and seafood at the core - Teach cooks how to prepare, cook, garnish and present each dish - Demonstrate new techniques and equipment to the kitchen team - Train staff in food preparation, cooking and safe handling - Recruit and hire kitchen staff - Estimate labour costs 🌎 ChefJobs Abroad Analysis Whistler is a two-season town. Skiers and snowboarders fill it in winter, the bike park and lakes take over in summer, and the workforce comes from all over the world. For a head chef, Nagomi offers control at a manageable scale. With three or four cooks you stay on the line, but you also get recipe development, menu planning, hiring and labour costing, the parts of the job most sous chefs never touch. A 30–40 hour week is lighter than most head chef roles, and in Whistler that means real time on the mountain. The catch is housing. Rentals here are famously scarce and expensive, and this listing doesn't offer staff accommodation, so it best suits someone already living in the Sea-to-Sky corridor or able to find a place before arriving. For a sushi sous chef ready to run their own kitchen, it's a clear step up. ✅ Best Fit Ideal for chefs who: - Have 3–5 years in Japanese kitchens and are ready for their first head chef title - Bring real depth in fish and seafood cookery - Want control of the menu and recipes, not just execution - Like leading a small crew where the head chef still cooks - Want hiring and labour-costing experience on their CV - Already have the right to work in Canada - Would rather work a 30–40 hour week and keep time for the mountains Not a fit for chefs who need visa sponsorship or staff housing, since the ad offers neither, or anyone looking to run a large brigade.