Working in partnership with the Director of Food & Beverage, the Director of Culinary ensures the resort delivers a seamless and exceptional food and beverage experience by providing leadership and direction to the Executive Chef , and by overseeing all back-of-house culinary operations
This senior leadership role is responsible for establishing and executing the resort’s culinary vision while ensuring exceptional food quality, operational excellence, financial performance, and team development. This role is responsible for menu innovation, culinary standards, food cost management, leadership development, food safety, procurement strategy, and long-term operational planning, while empowering the Executive Chef to lead the day-to-day execution of all kitchen operations.
About the Role, Benefits & Perks:
- Full-time, year round.
- Whistler, BC
- $120,000 annually .
- + benefits ??
The Perfect Candidate:
- Minimum 8–10 years of progressive culinary leadership experience.
- Minimum 5 years in a senior culinary leadership role within a luxury hotel, resort, or multi-outlet hospitality environment.
- Proven experience leading multiple culinary operations and management teams.
- Strong financial acumen with experience managing large operating budgets.
- Demonstrated success in menu development, culinary innovation, financial management, and operational leadership.
- 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:
Culinary Leadership & Strategy
- Develop and execute the overall culinary vision and strategy for all food and beverage outlets.
- Lead menu innovation, seasonal programming, recipe development, and culinary concept evolution.
- Establish and maintain culinary standards, recipes, plating specifications, and production procedures.
- Ensure consistency of food quality, presentation, and culinary standards across all operations.
- Stay informed of emerging culinary trends, guest preferences, and industry best practices.
Financial Performance
- Develop and manage the annual culinary operating budget.
- Monitor and achieve food cost, labour cost, and kitchen operating expense targets.
- Analyze financial performance and implement strategies to improve profitability.
- Lead menu engineering and pricing initiatives in collaboration with the Director of Food & Beverage.
- Identify opportunities to improve efficiency while maintaining exceptional quality.
Culinary Operations
- Provide strategic oversight of all back-of-house culinary operations.
- Establish operational standards that promote consistency, quality, and efficiency.
- Oversee procurement strategies, supplier relationships, and purchasing programs.
- Lead capital planning for kitchen equipment, renovations, and operational improvements.
- Provide strategic oversight to ensure the successful execution of large-scale events, banquets, and resort programming.
Leadership & Team Development
- Recruit, mentor, coach, and develop culinary leaders.
- Provide leadership and support to the Executive Chef and culinary management team.
- Develop and oversee culinary training programs that promote technical excellence, consistency, food safety, and leadership development across all kitchen operations.
- Foster a culture of accountability, professionalism, collaboration, and continuous improvement.
- Support succession planning and leadership development throughout the culinary division.
- Partner with Human Resources on recruitment, performance management, and employee engagement initiatives.
Food Safety, Compliance & Sustainability
- Ensure compliance with all food safety, sanitation, health, and workplace safety regulations.
- Maintain WorkSafeBC and FoodSafe, and all applicable health and safety requirements.
- Champion sustainability initiatives, waste reduction, and responsible sourcing practices.
- Establish and audit food safety standards across all kitchens.
Collaboration & Organizational Leadership
- Partner with the Director of Food & Beverage to deliver exceptional guest experiences.
- Collaborate with Marketing, Sales & Events, and Operations on resort programming and special events.
- Participate as an active member of the Senior Leadership Team.
- Support strategic planning, organizational initiatives, and long-term business objectives.
Applying is Easy!
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- Create a Profile and upload your resume here (you only have to do this once): www.whistler-jobs.com/apply
- 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.
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