Executive Chef

Lead, inspire, and mentor Outlet Chefs and culinary teams across all assigned resort 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.

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 resort outlets and event operations.

Collaborate with the Director of Culinary and Director of Food and Beverage on menu development, promotions, and operational improvements.

Conduct regular menu tastings and evaluations to maintain high standards and address guest feedback.

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 operational readiness and execution for year-round outlets, seasonal outlets, weddings, and private events within resort operations.

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.

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.

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.

We are Canada’s second-largest ski area and a passionate team committed to providing the finest mountain resort experience to our guests.

Our people are at the heart of what we do, making a difference to our guests and our workplace every single day. That’s why we invest in the employee experience; to ensure everyone can be at their best and live our values.

No matter who you are, or your career journey to date, once you join the team at Sun Peaks, you’ll get to feel part of our special community right away. You and your wellbeing matter to us; you’ll have plenty of opportunities to grow and learn, as well as enjoy everything our beautiful mountain resort has to offer. In return, we expect you to be passionate about working together to create special memories for our guests, while taking care of our precious environment for others to enjoy into the future.

We are an equal opportunity employer, committed to building a diverse and inclusive culture, and encourage applications from all qualified individuals.

We acknowledge that we live, work, and play on the traditional territory of the Secwépemc People.

Apply Now (copy & paste the link into a new browser): https://sunpeaks.clearcompany.com/careers/jobs/204b7ecc-eff0-a268-17b1-23824b49869e/apply?source=3806127-CS-58771