Chef de Cuisine

Canadian Rocky Mountain Resorts; Canmore; On-site; CAD 90,000 - 120,000; Full time

Job summary

Basecamp Resorts in Canmore is seeking a Chef de Cuisine to lead Everwild Canmore’s culinary team. You will shape the culinary vision, manage daily operations, and ensure an exceptional guest experience in our Nordic spa and hotel setting.

Salary is based on experience and is commensurate with responsibilities. The role requires strong leadership, food safety compliance, and collaboration with hotel leadership to meet financial and guest satisfaction goals.

Responsibilities

• Oversee day-to-day culinary operations, including food preparation, production standards and line operations.
• Supervise, train, mentor, and evaluate kitchen staff.
• Address guest concerns promptly and implement appropriate service recovery measures.
• Collaborate with Front-of-House teams to ensure seamless service and guest satisfaction.
• Coordinate with the Front of House Manager regarding VIP guests, dietary restrictions, and special requests.
• Collaborate with the Director of Food & Beverage to develop creative, seasonally inspired, and cost-effective menus.
• Write, maintain, and update recipes and menu specifications.
• Ensure consistent food quality and presentation across the restaurant, Nordic Spa, events and room service.
• Ensure culinary labour and operating expenses stay within approved budgets.
• Monitor food cost performance through daily tracking and accountability.
• Ensure accurate purchasing, receiving and inventory control.
• Minimize waste through effective inventory control and food waste tracking.
• Ensure compliance with Alberta Health Services food safety regulations and workplace safety legislation.
• Promote a culture of cleanliness, organization, and safe work practices throughout the kitchen.
• Work closely with the Back of House Manager, Front of House Manager, Front of House team, and hotel leadership to achieve operational and financial goals.
• Attend departmental meetings and contribute to planning, quality improvement initiatives, and cross-functional collaboration.
• Provide regular operational and financial updates and recommendations to senior leadership.

Job description

About Everwild

Everwild is a growing chain of boutique Nordic spas and hotels based in Canmore. We are an energetic team driven by our core values and providing our guests a home away from home.

Everwild Nordic Spa and Hotel aims to raise the bar in wellness hospitality, blending authentic tradition with fresh, evolving experiences. Everwild is redefining mountain hospitality.

Position Overview

The Chef de Cuisine is the culinary leader responsible for the development, management, and day-to-day execution of all culinary operations at Everwild Canmore. Reporting to the General Manager, with strategic oversight from the Director of Food & Beverage and working alongside the Back of House Manager, this position is responsible for culinary operations, food quality, team leadership, financial performance, and health and safety compliance while delivering an exceptional guest experience. The Chef de Cuisine plays a key role in shaping the culinary vision and driving the operational success of the department.

Salary: Based on experience

Shifts: Full-time/Permanent

Location: Canmore AB

Key Responsibilities

Kitchen Operations and Leadership

• Oversee all day-to-day culinary operations, including food preparation, production standards and line operations.
• Supervise, train, mentor, and evaluate kitchen staff.
• Address guest concerns promptly and implement appropriate service recovery measures.
• Collaborate with Front-of-House teams to ensure seamless service and guest satisfaction.
• Coordinate with the Front of House Manager regarding VIP guests, dietary restrictions, and special requests.

Menu and Culinary Development

• Collaborate with the Director of Food & Beverage to develop creative, seasonally inspired, and cost-effective menus.
• Write, maintain, and update recipes and menu specifications.
• Ensure consistent food quality and presentation across the restaurant, Nordic Spa, events and room service.

Financial, Cost & Inventory Management

• Ensure culinary labour and operating expenses stay within approved budgets.
• Monitor food cost performance through daily tracking and accountability.
• Ensure accurate purchasing, receiving and inventory control.
• Minimize waste through effective inventory control and food waste tracking.

Health, Safety & Compliance

• Ensure compliance with Alberta Health Services food safety regulations and workplace safety legislation.
• Ensure proper food storage, labeling, and sanitation practices.
• Ensure all culinary staff maintain required food safety certifications and training.
• Promote a culture of cleanliness, organization, and safe work practices throughout the kitchen.
• Ensure BOH operations are clean, organized and efficient

Collaboration & Communication

• Work closely with the Back of House Manager, Front of House Manager, Front of House team, and hotel leadership to achieve operational and financial goals.
• Attend departmental meetings and contribute to planning, quality improvement initiatives, and cross-functional collaboration.
• Provide regular operational and financial updates and recommendations to senior leadership.
• Support hotel-wide objectives related to guest satisfaction, online review scores, financial performance, and employee engagement.

Basecamp Resorts and Everwild are an equal opportunity employer, dedicated to building a workplace that values diversity and ensures equal opportunities for all. We are committed inclusion; we celebrate differences and actively welcome applications from individuals of underrepresented backgrounds and communities. We comply with all applicable laws that prohibit discrimination when making all decisions about employment.