Northland Properties Corporation, founded in 1963, is a leading Canadian‑owned developer and operator of hospitality, real‑estate, and entertainment assets across Canada, the United States, the United Kingdom, and Ireland. The company builds and manages a diverse portfolio that includes iconic restaurants such as Chop Steakhouse & Bar and Denny’s Canada, luxury hotels like The Sutton Place Hotels and the Sandman Hotel Group, and world‑class resorts including Grouse Mountain and Revelstoke Mountain Resort. Northland’s core expertise spans construction, property development, and property management, while its brands also offer sports and adventure experiences such as golf and heli‑skiing. What sets Northland apart is its commitment to creating memorable experiences for all guests, supported by a family‑of‑brands approach and a strong heritage of quality and innovation in the hospitality and real‑estate sectors.
Open Positions
Front of House - Server
Team oriented, energetic, and positive, with strong communication skills
Moxies - Back of House - Supervisor
Previous culinary experience, leadership skills, and continuous improvement
Back of House - Chef
Previous leadership experience in a high-volume kitchen and proven track record of developing people
Back of House - Line Cook
Previous experience, attention to detail, teamwork, and basic food handling knowledge
Senior Chef
3+ years experience leading a culinary team, skilled business sense, leadership skills, passion for food quality, and strong communication skills
Back of House - Chef
Previous leadership experience, ability to develop people, attention to detail and excellence
Back of House - Line Cook
1-2 years of experience in a full-service restaurant; impeccable attention to detail; ability to work under pressure
Front of House - Breakfast PART TIME Server
Strong communication skills, team orientation, and energy are required for this role
Front of House - Supervisor
Previous serving experience in a full-service restaurant or bar, hospitality driven towards guests and team members, and previous restaurant leadership experience considered an asset
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