Executive Chef

Current job opportunities are posted here as they become available. Compensation Information: $80,000 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 operations is 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 policies as written in our 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 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. 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 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 executive 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. 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. 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 a