Executive Chef

Summary

An established full-service hotel in the heart of British Columbia’s interior is seeking an experienced and inspiring Executive Chef to lead the culinary vision and day-to-day kitchen operations for a high-profile hospitality operation in Kamloops.

This is an opportunity for a passionate culinary leader to join a nationally recognized hotel environment known for delivering elevated guest experiences across accommodations, meetings and events, restaurant dining, and catering operations. The successful candidate will bring a balance of operational discipline, creativity, leadership presence, and a genuine passion for hospitality.

The Executive Chef will oversee all culinary operations across multiple outlets and banquet functions, while developing a strong kitchen culture rooted in consistency, accountability, collaboration, and excellence. They will play a key role in enhancing the guest experience, driving culinary innovation, mentoring future leaders, and ensuring operational and financial performance targets are achieved.

This role is ideally suited for a hands-on leader who thrives in a fast-paced hotel environment and enjoys building high-performing teams while maintaining elevated culinary standards.

Responsibilities

Description

• Provide leadership and direction for all culinary operations including restaurants, lounges, catering, banquets, in-room dining, and special events
• Develop and execute seasonal menus, feature programs, banquet offerings, and culinary initiatives aligned with the property’s positioning and guest expectations
• Lead, mentor, coach, and develop culinary teams while fostering a positive and performance-driven culture
• Ensure consistency, quality, presentation, and execution standards are maintained across all food outlets
• Manage labour scheduling, staffing levels, recruitment, onboarding, and succession planning within the culinary division
• Oversee food costing, inventory management, purchasing, and kitchen productivity to ensure financial targets are achieved
• Collaborate closely with hotel leadership, sales, and banquet teams to support group business, weddings, conferences, and special events
• Maintain strict adherence to food safety, sanitation, health regulations, and brand operating standards
• Monitor guest feedback, culinary trends, and market opportunities to continuously evolve the food and beverage offering
• Build strong relationships with local suppliers and support seasonal and regional product integration where appropriate
• Participate in budgeting, forecasting, strategic planning, and operational reviews as part of the hotel leadership team

Requirements

Requirements

• Previous experience as an Executive Chef, Executive Sous Chef, or senior culinary leader within a full-service hotel, resort, or high-volume hospitality environment
• Strong background in banquet and catering operations alongside à la carte dining leadership
• Proven ability to lead large culinary teams in a fast-paced and service-focused environment
• Strong financial acumen including food cost controls, labour management, budgeting, and inventory oversight
• Demonstrated leadership presence with exceptional coaching, mentoring, and communication skills
• Passion for hospitality, culinary innovation, and delivering exceptional guest experiences
• Ability to remain calm, organized, and solutions-focused under pressure
• Red Seal certification or formal culinary training is considered a strong asset
• Working knowledge of health, safety, and food handling regulations