Executive Chef Jasper Columbia Icefield

Restaurant Jasper; Municipality of Jasper; On-site; CAD 90,000 - 140,000; Full time

Job summary

Pursuit Collection in Jasper, AB seeks an Executive Chef for the Columbia Icefield location in the Canadian Rockies. This on-site, full-time role leads all BOH culinary operations across Banquets, Restaurants, Room Service and events, developing menus and controlling quality and costs in a remote lodge environment.

You will coach Executive Sous Chefs, manage par levels, ensure safety standards, and collaborate with the GM on the P&L and culinary vision while delivering distinct, high-end

Qualifications

• Minimum four years executive kitchen experience.
• Extensive culinary expertise with demonstrated leadership.

Responsibilities

• Lead BOH culinary operations across all venues and events.
• Develop and cost menus and ensure product consistency.
• Oversee food safety, inventory, and labor controls to meet budgets.
• Coach and develop Culinary staff and ensure SOP adherence.
• Collaborate with GM on P&L and culinary vision.

Skills

Cost management

Computer operation

Red Seal

Food and beverage experience

Operations management

Team leadership

Expense management

Computer literacy

Writing skills

Coaching

Restaurant management

Cooking

Cost control

Quality improvement leadership

Menu budgeting

Quality assurance

Product development

Cost analysis

Organizational skills

Computer skills

Personnel management

Chef experience

Ordering supplies

Food safety

Tracking inventory levels

Delegation

Communication skills

Professional kitchen experience

Team coordination

FIFO food stock rotation

Business process improvement

Performance evaluation

Education

Red Seal

Culinary School (2-4 years)

Job description

Executive Chef Jasper Columbia Icefield Canadian Rockies

Pursuit CollectionJasper, ABJob detailsFull-time7 hours agoSkillsCost managementComputer operationRed SealFood and beverage experienceOperations managementTeam leadershipExpense managementComputer literacyWriting skillsCoachingRestaurant managementCookingCost controlQuality improvement leadershipMenu budgetingQuality assuranceProduct developmentCost analysisOrganizational skillsComputer skillsPersonnel managementChef experienceOrdering suppliesFood safetyTracking inventory levelsDelegationCommunication skillsProfessional kitchen experienceTeam coordinationFIFO food stock rotationBusiness process improvementPerformance evaluationFull job descriptionAt Pursuit, we offer more than just a place to visit, we create opportunities for our guests to truly connect with iconic destinations. Our experiences include world-class attractions and distinctive lodges, all designed to highlight the unique beauty of each location. Beyond that, we offer thoughtfully crafted restaurants, retail, and transportation services that help our guests immerse themselves fully in the experience. What ties it all together are the friendly faces you’ll find along the way, the thoughtful amenities, and the delightful details that make every visit feel personal and unforgettable.Based at the remote Columbia Icefield in Jasper National Park, this on‑site living role places you 100 km from Jasper and surrounded by stunning glacier views and endless mountain adventure. You’ll be part of a destination that includes the Glacier View Lodge, dining outlets, retail, and the world‑famous Glacier Adventure and Skywalk. Staff live on‑site with accommodations and three hot meals per day.ROLE & RESPONSIBILITIES:Lead all BOH Culinary operations at the Columbia Icefields including Banquets, Restaurants, Room Service, Attraction Outlets, off-site events & Group Event Management functions.Deliver a progressive and inspired product that differentiates from competitors.Continually evaluate the food program processes; proactively taking action to capitalize on opportunities for growth in volume and quality.Responsible, in conjunction with GM for the P&L statement, you are required to adhere to financial forecasts and budgets; proactively taking steps to drive the division to exceeding Food and Beverage targets.Take all necessary actions to produce food cost and labor cost results that meet or exceed budgeted expectations.Actively strategize with GM to develop and deliver on the culinary vision.Direct Executive Sous Chefs to ensure daily and weekly checklists are completed; ensure accurate par levels for ordering using approved vendors; ensure proper rotation and par stocks of all foods are being handled.Actively ensure Executive Sous Chefs manage BOH labor daily against business volumes and monthly forecast.Ensure all employees follow safety, sanitation and security procedures.Maintain core standards as developed by F&B Shared Services.Facilitate the implementation of all SOPs.Evaluate culinary personnel against established culinary teams’ responsibilities and performance standards.Develop a job task list for all reportsCollaborate with other Executive Chefs to share best practices and new practices that drive the culinary visionDevelopment and implementation of all seasonal menu launches, food presentation, recipes and food costing of all itemsEnsure all recipes are maintained to company standardsEnsure timely and accurate implementation and continued effective use of Management Inventory Program (CTUIT)Develop Culinary staff and foster a positive work environmentAdhere to People standard operating proceduresREQUIRED SKILLS & QUALIFICATIONSRed Seal; CCC will be an assetExtensive culinary skills, including minimum 2-4 years of culinary school; symbolizing excellence in creativity, quality and professionalismEnthusiastic, energetic person capable of carrying out all charges in a very unique environmentMinimum four years well-rounded experience in all areas of the Kitchen at an Executive Chef levelAn effective leader, manager