OPPORTUNITY KNOCKS: “Black Rock” In Ucluelet Seeking An Assistant Pastry Chef

Black Rock Ocean Front Resort is located in Ucluelet, BC | 250-726-4800 | www.blackrockresort.com

The GOODS from Black Rock

Ucluelet, BC | The Kitchen Team at Black Rock Oceanfront Resort, in Ucluelet, is currently seeking an Assistant Pastry Chef. Qualified candidates should have 1-2 years experience in a fine dining atmosphere, and be capable of running the pastry station on the Pastry Chef’s days off with minimal supervision. They should also be driven, organized and detail oriented. The position is available immediately and is full time year round, with benefits to follow after 3 months. If you are interested please call Executive Chef Louise Pickles or Pastry Chef Zoe Jordan at 250-726-4810, or email your resume to lpickles@blackrockresort.com. Come experience life on the rugged West Coast! Read more

GOODS: Ucluelet’s Black Rock Oceanfront Resort Joins The Growing Scout Community

We’ve invited Ucluelet’s stunning Black Rock Oceanfront Resort to join our curated GOODS section as a recommended boutique retreat. They’re now proud members of Scout, and as such we will be posting their news in addition to hosting a page for them on our awesome list of independent goodnesses. We’d like to take this chance to thank them for their support of Scout, and for making BC a much more comfortable place to live.



Black Rock Oceanfront Resort


596 Marine Drive, Box 310 | Ucluelet, BC | V0R 3A0
Telephone | 250-726-4800 | 1-877-762-5011
Web: www.blackrockresort.com | Facebook | Twitter


The People

Adele Larkin- General Manager: alarkin@blackrockresort.com
Andrew Loiselle- Restaurant Manager: aloislelle@blackrockresort.com
Louise Pickles- Executive Chef: lpickles@blackrockresort.com
Danielle Stothers: Sales & Marketing Manager: dstothers@blackrockresort.com

About Black Rock Oceanfront Resort

Escape to the natural tranquility, beauty, and comfort of Black Rock Oceanfront Resort – an extraordinary retreat on Vancouver Island’s rugged west coast. Our magnificent oceanfront resort in Ucluelet, British Columbia, combines contemporary comfort and quality service with the organic energy of the Canada’s western frontier for an enchanting vacation experience.

Featuring Fetch Restaurant and Float Lounge both boasting oceanfront views and artisan inspired West Coast Cuisine. Black Rock Oceanfront Resort offers phenomenal culinary experiences at its ocean side restaurant, patio and lounge. Discover the essence of Vancouver Island’s West Coast as you savor fresh cuisine, Pacific Coast wines and spectacular ocean views.  Watch the waves crash endlessly as the sun sets over the pacific ocean, maybe catch a glimpse of a whale on the horizon or hear eagles soaring and smell specially crafted cuisine that delights all the senses. Our menus are carefully designed using locally sourced Vancouver Island seasonal ingredients. Our passion and enduring West Coast spirit results in ever changing menus that will inspire your senses.

Designed with a deep respect for the land and sea, Black Rock’s innovative architecture – of rock, water, glass, steel, and wood – enhances and contrasts the Wild Pacific landscape. Expansive spaces, natural light and breathtaking seaward vistas create a passionate connection to the freedom and serenity of the Vancouver Island’s magical coast and experience true excellence with spectacular accommodations and awe-inspiring views. Black Rock Resort is one of the most stunning destinations on Canada’s wild Pacific coast.

The Return Of Chef Andrew Springett

Tofino’s little sister Ucluelet has just seen the arrival of the Black Rock Oceanfront Resort. Only a few days old, the hotel offers 71 rooms in the main lodge and another 61 Beach Suites ($135 a night and up). In other words, it’s a major development that will likely rival the very best properties on Vancouver Island, going toe-to-toe with such Tofino properties as The Wickaninnish and the Long Beach Lodge (two of my favourite retreats).

I’ll be going to check it out as soon as I can, knowing that the trick up their sleeve is one Andrew Springett, the talented chef who once toiled at La Belle Auberge and Diva at the Met before he moved to Tofino to run the kitchen (to great critical acclaim) at The Wick from 2003 to 2007. It looks like they’re taking the food and beverage program mighty seriously, too.

From the website:

Fetch Restaurant

Enjoy an artisan inspired culinary experience at Fetch, our 90-seat oceanfront restaurant. Dine on our patio overlooking the active surge channel and Wild Pacific Trail or stay indoors; every seat has a spectacular view of the surrounding rocky headlands. Open for breakfast, lunch and dinner, all menus have local themes and are carefully crafted to perfection by our professional culinary team, lead by Executive Chef Andrew Springett. Fetch is an oceanography term referring to the distance a constant wind blows across a body of water for the generation of waves. The longer the fetch length or distance, the higher energy the waves.

Float Lounge

Cozy up to the fireplace with house inspired cocktails and beverages in our 50 seat Float Lounge, with floor to ceiling windows overlooking the open ocean. Watch waves continually crash on the rocky shoreline from the comfort of your seat under the remarkable wave inspired bar- no wetsuit required. Enjoy items from our custom designed menu specially created for sharing with friends over warm conversation. Surrounded by nature and West Coast beauty, you’ll find a welcoming, contemporary atmosphere awaits you at Float.

Wine Cellar

The signature feature of Black Rock Resort is the dramatic Wine Cellar looking inside the active surge channel with exploding waves and surrounding coastal features. The Wine Cellar showcases a variety of Pacific Coast region wines, and is the ideal location for a meeting, small reception or event under 60 people. Wine tastings & pairings, chef’s table and custom private dinners, just to name a few, will be available in this impressive location.


Andrew Morrison is a west coast boy who studied history and classics at the Universities of Cape Town and Toronto after an adolescence spent riding skateboards and working in restaurants. He is the editor of Scout Magazine, the weekly food and restaurant columnist for the Westender newspaper, a contributor to Vancouver and Western Living magazines, and a proud board member of the Chef’s Table Society of BC. He lives and works by the beach in Vancouver.