Executive Chef

Proud to be 100% Canadian-owned, Northland Properties' are recognized as one of the most trusted names in hotels, restaurants, resorts, sports, construction, and asset management. Our well-known and loved brands have been bringing people together to celebrate unforgettable experiences across Canada, the US, Ireland, and the UK for over 50 years. As Canada’s fastest-growing hospitality group, we believe the foundation of our continued success is our people and their ability to take great care of our guests.

Job Title: Executive Chef

Location: North Vancouver

Department: Food & Beverage

Reports to: Director, Food & Beverage

Role Status: Full time permanent.

ABOUT US As Vancouver’s premier attraction we offer truly rewarding and memorable experiences Our team members get to work in a challenging and cooperative environment where everyone comes together to create memories of a lifetime. We offer a professional atmosphere, fantastic growth opportunities, unlimited outdoor recreation, an inspiring setting, and many unique employee privileges. We are seeking new team members who embody our core values that focuses on people, connection, growth and challenge. We foster a work environment where diversity is valued, quality of life is enhanced, and individual aspirations are fulfilled. Applicants who thrive in a positive environment where service excellence is top priority are encouraged to apply.

JOB SUMMARY Reporting to the Director of Food and Beverage, the Executive Chef will be responsible for the entire kitchen operation with multiple revenue centers. Grouse Mountain offers a wide variety of food and beverage outlets, from fine dining to self-serve, including The Observatory Restaurant, Altitudes Bistro, Lupins Café, Grouse Grind Coffee Bar, Starbucks, Rusty Rail BBQ, Beaver Tails, and oversee the planning, execution, and culinary excellence of all corporate functions, weddings, and large-scale private events across the entirety of Grouse Mountain’s venues. This includes indoor dining spaces, outdoor scenic locations, and seasonal event sites, each with unique logistical and service requirements. In a dynamic and changing environment, the Executive Chef will lead and drive the business implementing industry best practices and delivering exceptional culinary experiences to create memories of a lifetime.

ESSENTIAL JOB FUNCTIONS Culinary

Direct and oversee all culinary operations across multiple food service outlets, ensuring consistent delivery of high-quality, innovative, and guest-focused cuisine

Plan, organize, and lead food preparation and production activities for diverse dining concepts, including restaurants, banquets, and large-scale events

Develop seasonal and event-driven menus that reflect current culinary trends, regional ingredients, and the resort’s premium positioning

Maintain rigorous food quality, consistency, and presentation standards across all locations on the mountain

Drive operational efficiency through effective menu planning, procurement strategies, inventory management, and waste reduction initiatives

Manage and control food and labor costs to meet financial targets while maintaining exceptional guest experiences

Oversee purchasing, requisitioning, and vendor relationships to ensure timely and cost-effective sourcing of food and kitchen supplies

Ensure full compliance with health, safety, and sanitation regulations, including maintaining Food Safe certification standards across the culinary team

Lead, coach, and develop culinary teams, fostering a culture of accountability, collaboration, and continuous improvement

Support cross-departmental initiatives and perform additional duties as required to meet operational and business needs

People Leadership

Leads, coaches, and develops a high-performing culinary team through effective leadership, mentorship, and accountability.

Recruits, hires, schedules, and oversees kitchen staff to ensure operational and service excellence.

Builds and maintains a positive, professional, and engaged team culture that supports retention and employee development.

Conducts performance management activities, including training, coaching, evaluations, and corrective action when required.

Identifies and develops future leaders through succession planning and ongoing skills development.

Partners with Human Resources to ensure compliance with company policies, employment standards, and workplace expectations.

Maintains appropriate staffing levels while balancing labour efficiency, productivity, and team development.

Finance and Administration

Contribute to the development of the annual Food & Beverage business plan, with accountability for daily budget monitoring and financial performance across all culinary operations