Executive Chef
$80,000–$80,000 year
On-siteSun Peaks, British Columbia, Canada
Job Summary
Lead, inspire, and mentor Outlet Chefs and culinary teams across all assigned hotel and event operations while overseeing recruitment, training, and performance management. Execute seasonal menus in alignment with the Director of Culinary, ensuring consistency in food quality across Mantles, Morrisey's, conference services, weddings, private events, and the Summit Club. Oversee all aspects of kitchen operations, including food preparation, sanitation, and inventory control, while managing vendor relations, optimizing food costs, and maintaining strict health and safety standards. Support annual budgets and operating plans to meet financial targets. Peak season requires a minimum of three services per week with hands-on physical support.
Required Qualifications
- Minimum 5-10 years experience in a similar position
- Journeyman Red Seal or equivalent experience
- Food Safe Certificate
- Demonstrated strong practical and technical skills in all aspects of food service and kitchen management
- Demonstrated strong practical skills in cost controls and management
- A level of financial acumen and ability to budget, forecast, and interpret financial statements
- Good working knowledge of current WCB regulations
- Good working knowledge and adherence to WHMIS
- Knowledge and adherence to Sun Peaks Resort and Sun Peaks Grand Hotel policies as written in the policy manuals
- Knowledge of food and beverage positions, responsibilities, and roles
- Possesses a strong desire to physically support teams during peak seasons
- Peak season expectation to complete a minimum of three services per week
Desired Qualifications
- Experience in multi-outlet hotel, banquet, and event operations is considered an asset
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