Chef De Cuisine

COREcruitment Ltd; Kelowna; On-site; CAD 90,000 - 120,000; Full time

Job summary

COREcruitment Ltd. seeks an experienced Chef de Cuisine to lead culinary operations at a luxury resort dining venue in Kelowna. This hands-on role oversees fine dining, a lounge, seasonal outdoor dining and banquets, driving food quality, team development and kitchen performance.

You will manage daily operations, lead menu development and ensure high standards across outlets while delivering exceptional guest experiences.

Qualifications

• 7+ years in upscale kitchen environments.
• Experience leading culinary teams in high-volume operations.
• Strong skills in cost control, inventory and budgeting.

Responsibilities

• Oversee daily kitchen operations ensuring consistent food quality, presentation, portioning and timely service.
• Lead menu development, seasonal offerings and special dining experiences.
• Manage culinary execution across multiple outlets and banquet events.
• Lead, train and develop the kitchen team including recruitment, onboarding, scheduling and performance management.
• Manage food costs, labour, purchasing, inventory and operating budgets.
• Monitor portion control, production levels, product usage and waste to maximize profitability.
• Build strong supplier relationships and oversee purchasing practices.
• Maintain high standards of food safety, sanitation, kitchen organization and workplace safety.
• Collaborate with front-of-house leadership and other departments to deliver guest experiences.

Skills

Team leadership

Menu development

Food presentation

Food safety

Inventory management

Budgeting

Communication

High-volume service

Education

Culinary certificate or diploma

Job description

We are seeking an experienced Chef de Cuisine to lead the culinary operations of a luxury resort dining venue in Kelowna. This is an exciting opportunity for a hands-on culinary leader to oversee multiple dining experiences, including fine dining, a lounge, seasonal outdoor dining and banquets, while driving food quality, team development and kitchen performance.

The Role

• Oversee daily kitchen operations, ensuring consistent food quality, presentation, portioning and timely service.
• Lead menu development, seasonal offerings and special dining experiences.
• Manage culinary execution across multiple outlets and assigned banquet events.
• Lead, train and develop the kitchen team, overseeing recruitment, onboarding, scheduling and performance management.
• Manage food costs, labour, purchasing, inventory and operating budgets.
• Monitor portion control, production levels, product usage and waste to maximize profitability.
• Build strong supplier relationships and oversee product quality and purchasing practices.
• Maintain high standards of food safety, sanitation, kitchen organization and workplace safety.
• Collaborate with front-of-house leadership and other resort departments to deliver exceptional guest experiences.

The Ideal Candidate

• 7+ years of professional kitchen experience, ideally within an upscale restaurant, hotel or resort environment.
• Previous experience leading and developing a culinary team in a high-volume or elevated dining operation.
• Strong technical culinary skills, including menu execution, large-scale production and food presentation.
• Proven understanding of food costing, inventory management, purchasing, labour scheduling and budgeting.
• Culinary certificate or diploma preferred.
• Current FoodSafe certification required.
• Passion for quality food, seasonal and local ingredients, and exceptional guest experiences.
• Strong leadership, communication and organizational skills, with the ability to perform under pressure.
• Flexible to work evenings, weekends, holidays and peak seasonal periods.