Executive Chef

The Executive Chef oversees the daily operation of all culinary outlets, including restaurants, lounges, banquets, in-room dining, café operations, and catering services. Working closely with the Director of Culinary, the Executive Chef leads all back-of-house operations, ensuring consistent execution of culinary standards, exceptional food quality, efficient kitchen operations, and a safe, collaborative working environment.  This role executes the culinary vision, standards, and strategic direction established for the resort while ensuring exceptional food quality, operational efficiency, financial accountability, and team leadership.

About the Role, Benefits & Perks:

• Full-time, year round.
• Whistler, BC
• $90,000 annually .
• + benefits ??

The Perfect Candidate: 

• Minimum 5–7 years of progressive culinary leadership experience.
• Minimum 3 years as an Executive Sous Chef, Executive Chef, or comparable leadership role within a luxury hotel, resort, or multi-outlet hospitality environment.
• Proven experience leading high-volume restaurant and banquet operations.
• Strong financial acumen with experience managing food cost, labour cost, inventory, and purchasing.
• Demonstrated success in culinary execution, team leadership, and operational excellence.
• Comprehensive knowledge of food safety legislation, sanitation standards, and workplace safety.
• Red Seal Certification or equivalent culinary qualification preferred.
• Exceptional leadership, communication, coaching, and organizational skills.

Responsibilities Include: 

Kitchen Operations & Culinary Execution

• Lead the day-to-day operation of all kitchen outlets across the resort.
• Ensure all food is prepared, plated, and served in accordance with established culinary standards.
• Execute menus, recipes, and culinary standards established by the Director of Culinary.
• Conduct daily line checks, quality inspections, and production meetings.
• Oversee kitchen production, service flow, and operational efficiency.
• Ensure consistency of food quality and presentation across all culinary operations.
• Support menu development, recipe testing, and seasonal menu rollouts.
• Monitor guest feedback and implement operational improvements where required.

Financial Performance & Operational Management

• Manage daily purchasing, inventory, receiving, and product rotation.
• Monitor food cost, waste, inventory variances, and labour performance.
• Prepare and manage kitchen schedules to meet operational requirements and labour targets.
• Maintain accurate inventory, production, and ordering records.
• Identify opportunities to improve efficiency while maintaining quality standards.
• Oversee the culinary execution of meetings, weddings, and special events.
• Coordinate production schedules and staffing requirements based on event needs.
• Ensure banquet food quality and presentation meet established culinary standards.

Leadership & Team Development

• Onboard, coach, and develop the culinary team.
• Provide day-to-day leadership, coaching, and support to Sous Chefs, Banquet Chef, and all kitchen team members.
• Ensure all culinary team members receive effective onboarding, ongoing training, and skills development to maintain operational excellence and consistency.
• Conduct performance reviews and support employee development.
• Foster a culture of accountability, professionalism, teamwork, and continuous improvement.
• Partner with Human Resources on recruitment, performance management, and employee engagement initiatives.

Food Safety, Compliance & Collaboration

• Ensure compliance with all food safety, sanitation, health, and workplace safety regulations.
• Maintain compliance with WorkSafeBC, FoodSafe, and all applicable health and safety requirements.
• Ensure kitchens remain clean, organized, and inspection-ready at all times.
• Ensure kitchen equipment is properly maintained and operational concerns are reported promptly.
• Work closely with the Director of Culinary to implement culinary initiatives, operational priorities, and strategic objectives.
• Collaborate with front-of-house leadership to ensure seamless service delivery and an exceptional guest dining experience.
• Partner with Sales & Events to support banquet planning, special events, and resort programming.
• Foster strong cross-functional relationships that promote operational excellence across the resort.

Applying is Easy!

Our career matching and consulting services are confidential and FREE to job seekers – with no strings or commitments required.

1. Create a Profile and upload your resume here (you only have to do this once):  www.whistler-jobs.com/apply
2. OR If you have already created a profile with us, please email:  talent@whistler-jobs.com

We will review all applications and contact candidates who have been selected for further consideration or an interview.

If you would like to know more about this opportunity or to get an update on your application, please email us at talent@whistler-jobs.com or call us at 604 905 4194 ext 2.

Tip for Out-of-Town Applicants:  If you are currently living outside the area, be sure to tell us about your plans to relocate including if you’ve already secured or researched local accommodation and your planned arrival date.  Click here for some resources.