Executive Chef

JRoss Recruiters; Kelowna; On-site; CAD 65,000 - 85,000; Full time

Job summary

A leading culinary organization in Kelowna seeks a Culinary Leader to develop and manage menu execution, lead kitchen operations, and foster team growth in a high-volume environment. The ideal candidate will have significant kitchen leadership experience, a Red Seal certification, and a passion for excellence in culinary experiences.

Benefits

Competitive salary and benefits package

Opportunity to lead a culinary program

Collaborative leadership team

Work environment celebrating inclusion and respect

Qualifications

• 6–8 years of experience in kitchen leadership, preferably in hotel or multi-outlet settings.
• Experience leading culinary teams of 15 or more.
• Strong sense of professionalism and integrity.

Responsibilities

• Develop and execute all menus, ensuring creativity and consistency.
• Hire, train, and mentor kitchen staff to build a high-performing team.
• Ensure compliance with food safety regulations.

Skills

Leadership

Food Costing

Team Development

Inventory Management

Coaching

Education

Red Seal certification

Culinary School diploma

Tools

Microsoft Office

POS Systems

Job description

Develop, cost, and execute all menus ensuring creativity, consistency, and alignment with brand and guest expectations.

Maintain and exceed food quality, presentation, and safety standards.

Hire, train, mentor, and develop kitchen staff to build a motivated, high-performing team.

Manage kitchen scheduling, labour tracking, and food/labour cost controls.

Collaborate with sales and events teams to deliver exceptional culinary experiences for meetings, conferences, and special events.

Lead monthly inventories, vendor relationships, and purchasing processes for optimal cost control and stock rotation.

Ensure compliance with food safety regulations and workplace health and safety standards.

Actively participate in management meetings and provide kitchen-related insights on performance, budgeting, and future planning.

Foster a respectful, inclusive, and growth-oriented kitchen culture.

Requirements

A Red Seal certification and Culinary School diploma (or equivalent).

Minimum 6–8 years of experience in kitchen leadership, preferably in a hotel setting or high-volume multi-outlet environment.

Experience leading teams of 15 or more culinary staff across varied functions.

Proficient in food costing, budget development, and inventory management.

Skilled in coaching, mentoring, and performance management.

Proficiency in Microsoft Office and familiarity with POS and inventory systems.

A strong sense of professionalism, integrity, and the ability to lead by example.

Willingness to work evenings, weekends, and holidays as needed.

Corporate Culture

Competitive salary and benefits package

The opportunity to lead a respected culinary program and leave your creative mark

A collaborative leadership team that values quality, guest satisfaction, and team development

A work environment that celebrates inclusion, respect, and continuous learning

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