The Executive Chef will oversee & assist culinary operations with a hands-on approach within the Sun Peaks Grand outlets, including Mantles, Morrisey's, Conference Services, weddings, private events, and Summit Club, ensuring the highest standards of food quality, presentation, and guest satisfaction. Summit Club currently operates at a seasonal capacity and will continue to evolve as a private events area. The Executive Chef will lead the Outlet Chefs and culinary teams, manage kitchen operations, execute culinary direction, and maintain cost controls while upholding health and safety regulations. The ideal candidate will possess strong leadership skills, culinary expertise, creativity, and a passion for delivering exceptional dining experiences. The Executive Chef will collaborate with the Director of Culinary, the leadership group, and work in alignment with the Director of Food and Beverage.
Compensation Information: $80,000 to $90,000 per annum
Physical Requirement: Heavy; work activities involve handling loads up to 35kg; predominantly in an indoor setting.
This job position requires physical presence at the designated location.The perks and benefits you'll get to enjoy: - Winter/Summer Season Lift, Trail and Golf passes
- Initial entitlement to three weeks of paid vacation
- Benefits plan and additional wellness components, including Health Spending Account and EFAP
- Participation in our RRSP and matching DPSP programs
- Company supported training and professional development opportunities
- Dining discounts within our hotel & Resort-owned outlets
- Retail discounts in our Resort-owned outlets
- Friends and family rates at the Sun Peaks Grand Hotel
- Reciprocal programs with partnering ski areas & hotels
- Eligibility for our 'Pay for Performance' incentive bonus program (after qualifying period), awarded to top performers
Skills you bring with you:- 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
- Passionate about the food industry
- Experience in multi-outlet hotel, banquet, and event operations is considered an asset
- Strong leadership and motivational skills with the ability to supervise staff and prioritize assignments
- 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
Primary Responsibilities:Leadership- Lead, inspire, and mentor Outlet Chefs and culinary teams across all assigned hotel and event operations
- Foster a positive work environment that encourages collaboration, accountability, and professional growth
- Oversee recruitment, training, scheduling, and performance management of culinary teams
- Develop and maintain effective communication channels within the culinary team and other departments
- Support annual budgets, operating plans, and financial targets established for the business unit
Menu Development and Execution- Execute seasonal and outlet-specific menus in alignment with the overall culinary vision and standards established by the Director of Culinary
- Ensure consistency in food quality, taste, and presentation across all assigned hotel, conference, wedding, private event, and club operations
- Collaborate with the Director of Culinary and F&B leaders on menu development, promotions, and operational improvements
- Conduct regular menu tastings and evaluations to maintain high standards and address guest feedback
Kitchen Operations- Oversee all aspects of culinary operations, including food preparation, cooking, plating, sanitation, and execution
- Establish and enforce standard operating procedures (SOPs) to maximize efficiency and productivity
- Monitor inventory levels, control food costs, and minimize wastage through effective inventory management
- Implement and maintain health and safety standards by local regulations and company policies
- Ensure culinary execution supports daily restaurant operations, conference services, weddings, private events, and the seasonal Summit Club operation
- Will use their oversight to adequately allocate their time and support to individual outlets as needed
- Possesses a strong desire to physically support teams during peak seasons
- Peak season expectation to complete a minimum of three services per week
Vendor Relations and Cost Control- Manage operational ordering, inventory control, and product usage within assigned culinary operations
- Monitor food costs, analyze financial reports, and implement strategies to optimize profitability without compromising quality
- Conduct regular inventory audits and identify opportunities for cost-saving initiatives
- Ensure compliance with budgetary constraints and financial targets set by management
Guest Experience- Strive to exceed guest expectations by delivering memorable dining experiences through exceptional food quality and service
- Solicit guest feedback, address concerns promptly, and take proactive measures to enhance guest satisfaction
- Collaborate with F&B teams to develop and implement strategies for guest engagement and enhanced experiences
- Stay updated on industry trends, culinary innovations, and guest preferences to continuously improve offerings
Apply Now (copy & paste the link into a new browser): https://sunpeaks.clearcompany.com/careers/jobs/3223e529-c7ed-0cb1-b9a6-149d36b0b587/apply?source=[redacted]-CS-58771
