Executive Chef

Red Mountain Resort; Rossland; On-site; CAD 68,000 - 70,000; Full time

Job summary

Red Mountain Resort in Canada is seeking a full-time, year-round Chef to lead daily kitchen operations, ensuring consistent quality, safety, cleanliness, and guest satisfaction in a fast-paced resort setting.

You will supervise culinary staff, train on recipes and standards, manage ordering and inventory, maintain health/safety records, and uphold high performance while fostering a positive, collaborative team culture across all service outlets.

Qualifications

• 7-10 years of culinary experience, preferably within a Club, Hotel or Resort environment.
• Production and Banquet experience is an asset.
• Strong leadership and ability to lead a fast-paced kitchen.

Responsibilities

• Lead all food preparation and delivery across assigned outlets and stations.
• Build, follow, and enforce standard recipes and portion guidelines.
• Train culinary team on recipes, procedures, and station standards.
• Manage ordering, product rotation, and daily/monthly inventory.
• Supervise all culinary team members and uphold departmental standards.
• Inspect food quality before items leave the kitchen.
• Maintain all kitchen health and safety records.
• Implement corrective actions promptly and submit maintenance requests.

Skills

Leadership

Culinary skills

Team supervision

Food safety

Kitchen operations

Job description

Salary Range: $68,000.00 To $70,000.00 Annually

RED Mountain Resort is seeking a full-time, year round Chef to join its fast-paced culinary team. The Chef is responsible for leading daily kitchen operations, ensuring consistent food quality, supervising culinary staff, and maintaining high standards of safety, cleanliness, and guest satisfaction. This role requires strong leadership, technical culinary skill, and the ability to thrive in a fast-paced environment.

Duties and Responsibilities

Operations

Lead all food preparation and delivery across assigned outlets and stations

Build, follow, and enforce standard recipes and portion guidelines

Ensure consistent quality and quantity of all food production

Train culinary team on recipes, procedures, and station standards

Manage ordering, product rotation, and daily/monthly inventory

Supervise all culinary team members and uphold departmental standards

Inspect food quality before items leave the kitchen

Ensure proper opening and closing procedures

Create and maintain staff schedules, including sick‑call coverage

Maintain all kitchen health and safety records

Adhere to cleaning schedules and daily sanitation requirements

Complete cooling logs and ensure equipment meets cleanliness and safety standards

Implement corrective actions promptly and submit maintenance requests

Food Service

Communicate shortages or changes to the Food & Beverage team

Ensure stations are fully set 30 minutes before service

Prepare special requests and large‑group orders in a timely manner

Restock stations for upcoming shifts

Deliver high‑quality food within established timelines

Maintain accuracy and consistency in food presentation

Guest Experience

Oversee preparation of dietary and allergy‑specific meals

Ensure plating guides accurately reflect allergen information

Handle allergy requests with precision and adherence to guidelines

Monitor product suitability and recommend changes when needed

Ensure daily specials meet 4‑star quality standards and align with restaurant vision

Team Commitment & Leadership

Foster a positive, creative, and collaborative work environment

Communicate effectively with all Food & Beverage team members

Share operational updates with F&B leadership

Complete daily prep lists and communicate 86’d items

Relay orders from the main kitchen promptly

Participate in tastings, record client feedback, and document food photos

Qualifications & Experience

• 7-10 years of previous culinary experience preferably within a Club, Hotel or Resort environment
• Production and Banquet experience is an asset
• Has well rounded understanding of kitchen operations
• Self-disciplined with a sincere desire to provide an elevated guest experience
• Continually demonstrates strong leadership skills
• Self-starts on tasks and can respond to varying business volumes as they relate to impacts on the kitchen
• Physically capable of working in a fast-paced environment and safely lift heavy loads approximately up to 50 lbs.
• Intermediate ski/snowboard ability and able to access on-mountain food outlets.