Executive Chef

Summary

A four-star destination hotel set along British Columbia’s rugged North Coast is seeking an experienced Executive Chef to lead all culinary operations as a key member of the senior leadership team. Framed by sweeping harbour views, pristine mountains, and a distinctive coastal landscape, the property delivers a refined yet welcoming guest experience grounded in traditional design, genuine hospitality, and strong ties to the local community. The hotel features a full-service restaurant, a seasonal patio, and an active banquet and events operation. This is a rare opportunity to step into a senior culinary leadership role offering meaningful autonomy, visible impact, and long-term career growth in a world-class destination. The Executive Chef is responsible for the overall success of the hotel’s culinary operations, overseeing food quality, menu development, kitchen leadership, and financial performance. Reporting to senior hotel leadership, this role works closely with operations to ensure culinary excellence supports and enhances the overall guest experience. This position is well suited to a hands-on culinary leader who thrives in a hotel environment, values people leadership, and is comfortable operating in a smaller or remote market where adaptability, collaboration, and presence matter.

Responsibilities

Description

• Full oversight of all culinary operations across the restaurant, seasonal patio, and banquet functions

• Leadership of kitchen teams, fostering a culture of professionalism, accountability, and development

• Menu development that balances creativity, consistency, seasonality, and operational efficiency

• Responsibility for food quality standards, presentation, and execution across all service areas

• Financial accountability for food cost control, inventory management, purchasing, and waste reduction

• Labour planning, scheduling, training, and performance management

• Collaboration with hotel leadership on guest experience initiatives, events, and strategic priorities

• Ensuring compliance with food safety, sanitation, and workplace health and safety standards

Requirements

Requirements

• Proven experience as an Executive Chef or senior culinary leader within a hotel or full-service hospitality environment

• Strong people management skills with a hands-on leadership approach

• Demonstrated success in food cost control, inventory management, and financial discipline

• Ability to lead multiple outlets and banquet operations with consistency and attention to detail

• Comfortable working in a smaller or remote market, with adaptability and resilience

• Experience in, or personal ties to, smaller or coastal communities is considered a strong asset