Job Title

Are you a culinary leader passionate about delivering memorable dining experiences across both restaurant and banquet operations? A full-service hotel with a popular on-site causal dining branded restaurant is seeking an experienced Executive Chef to lead its dynamic culinary team. This is a high-impact role that oversees all kitchen operations, including a branded restaurant, catering services, and banquets, while ensuring the highest standards of food quality, presentation, and safety. This position supports a prominent hotel property with 100+ rooms and multiple food & beverage outlets. The Executive Chef will lead and inspire a culinary team, optimize kitchen operations, collaborate across departments, and help elevate the propertys reputation for both local dining and large-scale events. $65-80K plus generous grats and bonus plan. Description Oversee daily kitchen operations including la carte, banquet, and staff meal programs. Develop, cost, and execute all menus ensuring creativity, consistency, and alignment with brand and guest expectations. Maintain and exceed food quality, presentation, and safety standards. Hire, train, mentor, and develop kitchen staff to build a motivated, high-performing team. Manage kitchen scheduling, labour tracking, and food/labour cost controls. Collaborate with sales and events teams to deliver exceptional culinary experiences for meetings, conferences, and special events. Lead monthly inventories, vendor relationships, and purchasing processes for optimal cost control and stock rotation. Ensure compliance with food safety regulations and workplace health and safety standards. Actively participate in management meetings and provide kitchen-related insights on performance, budgeting, and future planning. Foster a respectful, inclusive, and growth-oriented kitchen culture. Requirements A Red Seal certification and Culinary School diploma (or equivalent). Minimum 68 years of experience in kitchen leadership, preferably in a hotel setting or high-volume multi-outlet environment. Experience leading teams of 15 or more culinary staff across varied functions. Proficient in food costing, budget development, and inventory management. Skilled in coaching, mentoring, and performance management. Proficiency in Microsoft Office and familiarity with POS and inventory systems. A strong sense of professionalism, integrity, and the ability to lead by example. Willingness to work evenings, weekends, and holidays as needed. Corporate Culture Competitive salary and benefits package The opportunity to lead a respected culinary program and leave your creative mark A collaborative leadership team that values quality, guest satisfaction, and team development A work environment that celebrates inclusion, respect, and continuous learning Contact Marc Roberts at 604.268.6202 x6 or submit your resume in confidence below.