Executive Chef

Predator Ridge; Oyama; On-site; CAD 70,000 - 90,000; Full time

Job summary

At Predator Ridge, we are looking for an Executive Chef to lead our culinary team across five distinct dining outlets. The ideal candidate will drive innovative menu development, maintain high culinary standards, and inspire a diverse team to deliver exceptional dining experiences. If you have a passion for culinary excellence and leadership, we invite you to apply.

Qualifications

• Proven experience in high-pressure culinary environments.
• Ability to design diverse and seasonal menus.
• Strong background in food safety and hygiene practices.

Responsibilities

• Oversee culinary operations across multiple outlets.
• Ensure consistent quality and presentation of food.
• Lead and mentor a large culinary team.
• Manage food and labor budgets effectively.

Skills

Leadership

Menu Development

Culinary Standards

Food Safety

Education

Culinary Arts Degree

Job description

We are seeking a visionary and hands-on Executive Chef to lead our diverse culinary operations, which
includes our casual upscale restaurant, Range, our Italian pizzeria, Pallino’s, our banquets and events
department, our local market, and golf course concessions. The Executive Chef will be responsible for
delivering exceptional food experiences, ensuring consistent quality and presentation, driving
innovation across outlets, and leading a dynamic team of chefs and kitchen staff.
What will you be doing?
You will be responsible for performing the following tasks to the highest standard:
• Oversee all culinary operations across five distinct outlets: casual dining restaurant, Italian pizzeria,
banquets/events, market/café, and golf course concessions.
• Design and execute innovative, high-quality, and seasonally inspired menus tailored to each outlet’s
unique concept and clientele.
• Ensure consistent execution, flavor profiles, portioning, and plate presentation across all food and
beverage venues.
• Develop and enforce culinary standards, including food safety (HACCP), sanitation, and cleanliness
protocols.
• Lead, inspire, and mentor a large and diverse kitchen team; recruit, train, and retain top culinary talent.
• Foster a culture of accountability, professionalism, and continuous improvement.
• Schedule, delegate, and oversee daily culinary operations to ensure efficiency and quality standards are
met.
• Develop and manage food and labor budgets for all outlets.
• Monitor food costs, inventory levels, waste control, and vendor relationships to ensure profitability and
quality.
• Analyze financial performance and implement strategies to meet or exceed budgetary goals.
• Work closely with the Director of Food & Beverage, Front-of-House Managers, and Director of Resort
Sales to deliver seamless guest experiences.
• Collaborate on menu development for weddings, corporate functions, tournaments, and seasonal events.
• Ensure that all guest feedback is reviewed and used constructively to improve quality and service.
• Stay in touch with culinary trends and incorporate them into menu offerings across different outlets.
• Continuously refine and evolve concepts to keep each outlet fresh and competitive in the market.
• Support in building an F&B culture focused on guest satisfaction, homeowner relations, and overall
hospitality.
• Ensures training meets the high standard of the F&B department, and follow-up training is done.
• Utilizes a continuous improvement approach to ensure a high quality, cost effective and guest-focused
operation.