GolfBC is the owner and operator of premier golf courses in BC and Hawaii.
Vancouver, British Columbia
With world-class courses across British Columbia and on the Hawaiian island of Maui, the GolfBC Group is simply the finest collection of golf courses created for true golf connoisseurs. From the renowned Nicklaus North in Whistler, to the three-course paradise of Wailea on Maui, to the sunny climes of the Okanagan and Vancouver Island, GolfBC offers the most naturally beautiful and challenging golf found north of the equator. Indulge yourself in the best golf experiences nature has to offer.
Hybrid · Vancouver
The Payroll Manager will lead payroll operations for approximately 800 employees across multiple business locations, including managing seasonal onboarding and offboarding. They are also responsible for leading the implementation of ADP Workforce Now and preparing detailed labor cost and workforce reports.
On-site · Whistler
The Server Assistant is responsible for warmly welcoming guests, managing reservations, and ensuring a high standard of service. They will collaborate with the front-of-house team to support various events and assist servers in providing a seamless guest experience.
On-site · Kelowna
Maintain golf course greens, bunkers, fairways, and practice facilities to ensure a pristine experience for guests. Operate various tools and machinery to perform cutting, trimming, and general grounds maintenance tasks.
On-site · Kelowna
Prepare and execute consistent, high-quality dishes according to guest specifications in a timely manner. Maintain a clean and organized workstation while collaborating with the back-of-house team to deliver a great guest experience.
On-site · Kelowna
Assist the Executive Chef in menu planning, recipe development, and cost control while supervising the kitchen team. Ensure high-quality culinary production and coordinate cross-functionally to exceed guest expectations.
On-site · Kelowna
Prepare and execute consistent, high-quality dishes according to guest specifications in a timely manner. Maintain a clean and organized workstation while collaborating with the back-of-house team to deliver a world-class dining experience.
On-site · Richmond
The Banquet Captain will be responsible for overseeing banquets from beginning to end, which includes assisting with setup and teardown activities. This role requires leading a team of Banquet Servers and collaborating effectively with both the kitchen team and guests.
On-site · Richmond
The Banquet Server will be responsible for assisting with banquet setup and teardown while mingling with clientele to ensure they receive quality service. This includes assisting guests with menu questions using strong food and beverage knowledge and maintaining an upbeat attitude to foster teamwork.
On-site · Richmond
The Line Cook will be responsible for preparing and executing consistent and delectable dishes according to guest specifications in a timely manner. They must maintain ownership of a clean and organized station while fostering teamwork with an upbeat attitude.
On-site · Victoria
The Line Cook will be responsible for preparing and executing consistent and delectable dishes according to guest specifications in a timely manner while maintaining ownership of a clean and organized station. Team members are expected to foster teamwork with an upbeat attitude and use their voice to contribute new ideas to the culinary vision.
On-site · Whistler
Prepare and execute consistent, high-quality dishes according to guest specifications in a timely manner. Maintain a clean and organized workstation while collaborating with the back-of-house team to deliver a great guest experience.
On-site · Kelowna
The Chef de Partie will be responsible for ensuring consistency in food preparation for various menus, overseeing their station, and preparing delectable dishes alongside the team. They will also support senior chefs in planning and directing food preparation while upholding high food safety standards.
On-site · Kelowna
Oversee a food preparation station to ensure consistency in a la carte and event menus. Collaborate with the culinary team and leadership to develop creative dishes and maintain high food safety standards.