Executive Chef, Canada Onboard Culinary Leader

Canyon Spirit; Vancouver; Hybrid; CAD 115,000 - 130,000; Full time

Benefits offered by this job

Medical plan

RRSP/TSFA match

Two complimentary annual train tickets

Vacation and sick time

Job summary

Armstrong Collective is seeking an Executive Chef to lead all onboard culinary operations across Canada, ensuring exceptional guest experiences, safety, and innovative programs. The role reports to senior directors and builds high-performing teams across on-board operations, catering, procurement, and training.

The position is safety-sensitive, requires leadership of multiple culinary leaders, and offers a hybrid work model with Vancouver-based corporate officemeeting the season’s schedule.

Qualifications

• Red Seal Culinary Certification required.
• Post-secondary education in Hospitality, Tourism, Culinary Management, or related experience preferred.
• Minimum five years of leadership experience managing leaders within multi-unit hospitality or service environments.
• Experience developing and costing menus, managing budgets, controlling expenses, and interpreting financial statements.
• Ability to travel away from home base for up to 4 days at a time.

Responsibilities

• Lead chefs and culinary leaders to foster accountability, engagement, collaboration, and continuous learning.
• Drive recruitment, onboarding, succession planning, recognition, and talent development across culinary teams.
• Partner with Training and Onboard leaders to deliver effective training programs and readiness plans.
• Foster a One Team culture by building trust and cross-functional relationships.
• Lead onboard culinary service delivery, ensuring quality, consistency, guest satisfaction, and food safety compliance.

Skills

Leadership coaching

Culinary leadership

Food safety HACCP

Menu costing

Budget management

Education

Post-secondary hospitality/culinary management education

Tools

Microsoft Office

Job description

Armstrong Collective is seeking an Executive Chef to lead all onboard culinary operations across Canada, ensuring exceptional guest experiences, safety, and innovative programs. The role reports to senior directors and builds high-performing teams across on-board operations, catering, procurement, and training.

The position is safety-sensitive, requires leadership of multiple culinary leaders, and offers a hybrid work model with Vancouver-based corporate officemeeting the season’s schedule.