Executive Chef

Canada West Ski Areas Association; District of North Vancouver; On-site; CAD 102,000 - 138,000; Full time

Benefits offered by this job

Free Seasonal Access Pass

Restaurant discounts and perks

Referral Bonus Program

Public Transit subsidies

Lift ticket privileges

Job summary

Canada West Ski Areas Association is seeking an Executive Chef for Grouse Mountain in North Vancouver to lead culinary operations across multiple outlets, including fine dining and casual venues, and to oversee weddings and large private events.

Reporting to the Director of Food & Beverage, you will develop seasonal menus, control food and labor costs, ensure health and safety standards, coach culinary teams, and collaborate across departments in a seasonal, resort environment with extensive

Qualifications

• 7–10 years of progressive culinary leadership in high-volume, multi-outlet environments (resort, hotel, or destination venue).
• Red Seal Certification and/or CCC designation required.
• Strong business and financial acumen with budgets, labour, and cost control experience.
• Expertise in menu development, seasonal programming, and inventory control.
• Proven leadership with coaching and building high-performing teams.
• Strategic and operational mindset with problem-solving skills.
• Health and safety standards knowledge; Food Safe Level 2 required; Serving It Right is a plus.

Responsibilities

• Direct and oversee all culinary operations across multiple outlets.
• Plan, organize, and lead food preparation for diverse dining concepts and events.
• Develop seasonal menus reflecting trends and regional ingredients.
• Maintain quality, consistency, and presentation across locations.
• Drive cost controls and waste reduction while maintaining guest experiences.
• Lead, coach, and develop culinary teams and cross-department collaboration.

Skills

Culinary leadership

Budget management

Menu development

Staff coaching

Education

Red Seal Certification

CCC designation

Tools

POS systems

Inventory software

Job description

Job Title: Executive Chef

Location:North Vancouver

Department:Food & Beverage

Reports to:Director, Food & Beverage

Role Status: Full Time Permanent

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.

Job Summary

Reporting to the Director of Food and Beverage, the Executive Chef will be responsible for theentire 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.

Key Responsibilities:

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.

Financeand 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
• Develop and execute both short-term tactical initiatives and long-term strategic plans to drive operational efficiency, maximize profitability, and support the evolving needs of the Food & Beverage program Identify opportunities for innovation, process improvement, and revenue growth, aligning culinary strategy with overall resort business goals
• Represent the culinary program in public relations initiatives, media engagements, and community events, enhancing the resort’s brand presence and reputation
• Oversee the maintenance and functionality of all kitchen equipment, ensuring operational readiness, safety compliance, and timely repairs or replacements
• Actively contribute to Food & Beverage leadership meetings, providing strategic input on menu development, operational performance, and guest experience enhancements
• Support broader departmental initiatives and foster strong internal communication to drive alignment across all Food & Beverage operations

Requirements

• 7–10 years of progressive culinary leadership experience in high-volume, multi-outlet environments (resort, hotel, or destination venue preferred), including restaurants, banquets, and large-scale corporate and wedding catering
• Red Seal Certification and/or Certified Chef de Cuisine (CCC) designation required
• Strong business and financial acumen, with experience managing budgets, labour, food costs, and performance reporting
• Expertise in menu development, seasonal programming, food costing, procurement, and inventory control
• Proven leadership ability with a track record of building, coaching, and managing high-performing culinary teams
• Strategic and operational mindset with strong problem-solving skills and the ability to drive efficiency, innovation, and long-term planning
• Solid knowledge of health, safety, and sanitation standards, including WorkSafeBC; Food Safe Level 2 required (Serving It Right an asset)
• Experience in resort or remote operations with an understanding of seasonality and logistical complexities
• Proficiency with Microsoft Office and food service systems (POS, inventory, scheduling)
• Flexible availability to support a seasonal, high-demand resort environment
• Commitment to sustainability, local sourcing, and delivering an exceptional guest experience;
• Experience representing a brand in public, media, or community settings is considered an asset

Compensation & Benefits

Starting Salary: $120,000.00 annually. Salary is negotiable based on the successful candidate’s qualifications, skills, and relevant experience.

All positions are eligible for the following benefits and perks:

• Free Seasonal Access Pass
• Discounts at the resort’s restaurants, retail, and rental outlets
• Referral Bonus Program
• Public Transit subsidies
• Free or discounted lift tickets at many other resorts (winter/summer)
• Access to free Employee and Family Assistance Program
• Excellent training and professional development
• Northland Properties friends and family discounts program including hotels, restaurants and recreation

Full-time, year-round positions are also eligible for these:

• Health Insurance, Medical Insurance, Dental Insurance and Vision Insurance plans
• RRSP matching after 6 months of service
• Free access pass for dependents

Disclaimer

The prior statements are intended to describe the general nature and level of work being performed. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.