Executive Chef

Sun Peaks Resort LLP; Sun Peaks Mountain Resort Municipality; On-site; CAD 72,000 - 88,000; Full time

Benefits offered by this job

Winter/Summer Season Lift, Trail and G

Three weeks vacation

Health Spending Account

RRSP matching DPSP

Professional development

Dining discounts

Retail discounts

Friends and family rates

Partnerships with ski areas

Pay for Performance incentive

Job summary

Sun Peaks Resort LLP in Canada seeks an experienced culinary leader to oversee outlet operations, lead teams, and manage menus across year-round resort dining. You will drive budgets, inventory control, and cost-saving initiatives while maintaining high quality, safety, and guest satisfaction. This role demands hands-on leadership during peak seasons and a commitment to Sun Peaks standards.

Qualifications

• Minimum 5-10 years’ experience in a similar position.
• Journeyman Red Seal or equivalent experience.
• Food Safe Certificate.
• Demonstrated strong practical and technical skills in all aspects of food service and kitchen management.
• Demonstrated strong practical skills in cost controls and management.
• Passionate about the food industry.

Responsibilities

• Lead, inspire, and mentor Outlet Chefs and culinary teams across all assigned resort operations.
• Foster a positive work environment that encourages collaboration, accountability, and professional growth.
• Oversee recruitment, training, scheduling, and performance management of culinary teams.
• Develop and maintain effective communication channels within the culinary team and other departments.
• Support annual budgets, operating plans, and financial targets established for the business unit.
• Execute seasonal and outlet-specific menus in alignment with the overall culinary vision and standards.
• Ensure consistency in food quality, taste, and presentation across all outlets and events.
• Collaborate on menu development, promotions, and operational improvements.
• Conduct regular menu tastings and evaluations to maintain high standards.

Skills

Leadership

Culinary Mgmt

Budgeting

Staff supervision

Menu development

Education

Journeyman Red Seal

Food Safe Certificate

Job description

Current job opportunities are posted here as they become available.

Compensation Information: $80,000 per annum

Physical Requirement: Heavy; work activities involve handling loads up to 35kg; predominantly in an indoor setting.

This job position requires physical presence at the designated location.

The perks and benefits you’ll get to enjoy:

• Winter/Summer Season Lift, Trail and Golf passes
• Initial entitlement to three weeks of paid vacation
• Benefits plan and additional wellness components, including Health Spending Account and EFAP
• Participation in our RRSP and matching DPSP programs
• Company supported training and professional development opportunities
• Dining discounts within our hotel & Resort-owned outlets
• Retail discounts in our Resort-owned outlets
• Friends and family rates at the Sun Peaks Grand Hotel
• Reciprocal programs with partnering ski areas & hotels
• Eligibility for our ‘Pay for Performance’ incentive bonus program (after qualifying period), awarded to top performers

Skills you bring with you:

• Minimum 5-10 years’ experience in a similar position.
• Journeyman Red Seal or equivalent experience.
• Food Safe Certificate.
• Demonstrated strong practical and technical skills in all aspects of food service and kitchen management.
• Demonstrated strong practical skills in cost controls and management.
• Passionate about the food industry.
• Experience in multi-outlet operations is an asset.
• Strong leadership and motivational skills with the ability to supervise staff and prioritize assignments.
• A level of financial acumen and ability to budget, forecast, and interpret financial statements.
• Good working knowledge of current WCB regulations.
• Good working knowledge and adherence to WHMIS.
• Knowledge and adherence to Sun Peaks Resort and Sun Peaks Grand policies as written in our policy manuals.
• Knowledge of food and beverage positions, responsibilities and roles.

Primary Responsibilities:

Leadership

• Lead, inspire, and mentor Outlet Chefs and culinary teams across all assigned resort operations.
• Foster a positive work environment that encourages collaboration, accountability, and professional growth.
• Oversee recruitment, training, scheduling, and performance management of culinary teams.
• Develop and maintain effective communication channels within the culinary team and other departments.
• Support annual budgets, operating plans, and financial targets established for the business unit.

Menu Development and Execution

• Execute seasonal and outlet-specific menus in alignment with the overall culinary vision and standards established by the Director of Culinary.
• Ensure consistency in food quality, taste, and presentation across all assigned resort outlets and event operations.
• Collaborate with the Director of Culinary and Director of Food and Beverage on menu development, promotions, and operational improvements.
• Conduct regular menu tastings and evaluations to maintain high standards and address guest feedback.
• Oversee all aspects of culinary operations, including food preparation, cooking, plating, sanitation, and execution.
• Establish and enforce standard operating procedures (SOPs) to maximize efficiency and productivity.
• Monitor inventory levels, control food costs, and minimize wastage through effective inventory management.
• Implement and maintain health and safety standards by local regulations and company policies.
• Ensure operational readiness and executive for year-round outlets, seasonal outlets, weddings, and private events within resort operations.
• Will use their oversight to adequately allocate their time and support to individual outlets as needed.
• Possesses a strong desire to physically support teams during peak seasons.
• Peak season expectation to complete a minimum of three services per week.

Vendor Relations and Cost Control

• Manage operational ordering, inventory control, and product usage within assigned culinary operations.
• Monitor food costs, analyze financial reports, and implement strategies to optimize profitability without compromising quality.
• Conduct regular inventory audits and identify opportunities for cost-saving initiatives.
• Ensure compliance with budgetary constraints and financial targets set by management.

Guest Experience

• Strive to exceed guest expectations by delivering memorable dining experiences through exceptional food quality and service.
• Solicit guest feedback, address concerns promptly, and take proactive measures to enhance guest satisfaction.
• Collaborate with F&B teams to develop and implement strategies for guest engagement and enhanced experiences.
• Stay updated on industry trends, culinary innovations, and guest preferences to continuously improve offerings.

We are Canada’s second-largest ski area and a passionate team committed to providing the finest mountain resort experience to our guests.

Our people are at the heart of what we do, making a difference to our guests and our workplace every single day. That’s why we invest in the employee experience; to ensure everyone can be at their best and live our values.

No matter who you are, or your career journey to date, once you join the team at Sun Peaks, you’ll get to feel part of our special community right away. You and your wellbeing matter to us; you’ll have plenty of opportunities to grow and learn, as well as enjoy everything our beautiful mountain resort has to offer. In return, we expect you to be passionate about working together to create special memories for our guests, while taking care of our precious environment for others to enjoy into the future.

We are an equal opportunity employer, committed to building a diverse and inclusive culture, and encourage applications from all qualified individuals.

We acknowledge that we live, work, and play on the traditional territory of the Secwépemc People.