Executive Chef

Whistler Personnel Solutions; Whistler; On-site; CAD 81,000 - 99,000; Full time

Benefits offered by this job

Performance Bonus Program

Extended Health Benefits

Wellness Program

Job summary

Whistler Personnel Solutions is hiring an Executive Chef to oversee culinary operations at multiple outlets in Whistler, BC. This full-time role requires strong culinary leadership, ensuring high food quality and operational efficiency while developing the culinary team.

Candidates should have a minimum of 5 years of experience in culinary leadership roles, with proven success managing restaurant and banquet operations. The position offers an annual salary of $90,000, performance bonuses, and health benefits.

Qualifications

• Minimum 5–7 years of progressive culinary leadership experience.
• Proven experience leading high-volume restaurant and banquet operations.
• Strong financial acumen managing food and labor costs.

Responsibilities

• Lead the day-to-day operation of all kitchen outlets across the organization.
• Manage purchasing, inventory, and food quality.
• Onboard and develop the culinary team.

Skills

Culinary Leadership Experience

Financial Acumen

Team Leadership

Food Safety Compliance

Communication Skills

Education

Red Seal Certification or equivalent culinary qualification

Job description

Now hiring for an Executive Chef to oversee the daily operation of all culinary outlets, including restaurants, private events, in-room dining and catering services.

The Executive Chef leads all back-of-house operations, ensuring consistent execution of culinary standards, exceptional food quality, efficient kitchen operations, and a safe, collaborative working environment. This role executes the culinary vision, standards, and strategic direction established for the organization while ensuring exceptional food quality, operational efficiency, financial accountability, and team leadership.

About the Role, Benefits & Perks:

• Full-time, year round.
• Whistler, BC
• $90,000 annually.
• Performance Bonus Program
• Extended Health Benefits, Wellness Program

The Perfect Candidate:

• Minimum 5–7 years of progressive culinary leadership experience.
• Minimum 3 years as an Executive Sous Chef, Executive Chef, or comparable leadership role within a luxury hotel, operations, or multi-outlet hospitality environment.
• Proven experience leading high-volume restaurant and banquet operations.
• Strong financial acumen with experience managing food cost, labour cost, inventory, and purchasing.
• Demonstrated success in culinary execution, team leadership, and operational excellence.
• Comprehensive knowledge of food safety legislation, sanitation standards, and workplace safety.
• Red Seal Certification or equivalent culinary qualification preferred.
• Exceptional leadership, communication, coaching, and organizational skills.

Responsibilities Include:

Kitchen Operations & Culinary Execution

• Lead the day-to-day operation of all kitchen outlets across the organization.
• Ensure all food is prepared, plated, and served in accordance with established culinary standards.
• Execute menus, recipes, and culinary standards.
• Conduct daily line checks, quality inspections, and production meetings.
• Oversee kitchen production, service flow, and operational efficiency.
• Ensure consistency of food quality and presentation across all culinary operations.
• Support menu development, recipe testing, and seasonal menu rollouts.
• Monitor guest feedback and implement operational improvements where required.

Financial Performance & Operational Management

• Manage daily purchasing, inventory, receiving, and product rotation.
• Monitor food cost, waste, inventory variances, and labour performance.
• Prepare and manage kitchen schedules to meet operational requirements and labour targets.
• Maintain accurate inventory, production, and ordering records.
• Identify opportunities to improve efficiency while maintaining quality standards.
• Oversee the culinary execution of meetings, weddings, and special events.
• Coordinate production schedules and staffing requirements based on event needs.
• Ensure banquet food quality and presentation meet established culinary standards.

Leadership & Team Development

• Onboard, coach, and develop the culinary team.
• Provide day-to-day leadership, coaching, and support to Sous Chefs and all kitchen team members.
• Ensure all culinary team members receive effective onboarding, ongoing training, and skills development to maintain operational excellence and consistency.
• Conduct performance reviews and support employee development.
• Foster a culture of accountability, professionalism, teamwork, and continuous improvement.
• Partner with Human Resources on recruitment, performance management, and employee engagement initiatives.

Food Safety, Compliance & Collaboration

• Ensure compliance with all food safety, sanitation, health, and workplace safety regulations.
• Maintain compliance with WorkSafeBC, FoodSafe, and all applicable health and safety requirements.
• Ensure kitchens remain clean, organized, and inspection-ready at all times.
• Ensure kitchen equipment is properly maintained and operational concerns are reported promptly.
• Work closely with the Executive Team to implement culinary initiatives, operational priorities, and strategic objectives.
• Collaborate with front-of-house leadership to ensure seamless service delivery and an exceptional guest dining experience.
• Partner with Catering & Events to support banquet planning, special events, and programming.
• Foster strong cross-functional relationships that promote operational excellence across the organization.