Head Chef

Cypress Mountain; West Vancouver; On-site; CAD 75,000 - 80,000; Full time

Benefits offered by this job

Annual Bonus Program

RRSP matching

Unlimited mountain access

Free lessons

Team member discounts

Career growth opportunities

Job summary

Cypress Mountain is seeking a Head Chef to lead the F&B kitchen operations across multiple outlets. You will drive menu concepts, guide a hands-on team, and oversee food cost, quality, and presentation to deliver exceptional dining experiences.

You will mentor staff, ensure safety and compliance, and collaborate with the management team on events and guest service initiatives.

Qualifications

• Culinary degree or equivalent experience.
• 4+ years relevant kitchen management experience.
• Strong knowledge of cooking techniques, cuisines, and food safety regulations.

Responsibilities

• Lead, train, mentor, support and give feedback to kitchen team.
• Oversee menu development and build menu engineering plans.
• Monitor food costs and maintain COGS documentation.
• Engage with guests to gather feedback and improve dining experience.
• Ensure health & safety training and compliance across shifts.
• Assist with scheduling and payroll.
• Collaborate with F&B management to execute events and promotions.

Skills

Self-starter and highly communicative

Passion for culinary arts

Interpersonal skills

Fast-paced environment

Leadership

Feedback oriented

Analytical skills

Team collaboration

MS Office / computer systems

Initiative / adaptability

Shift work / overtime

Education

Culinary degree or equivalent experience

Food Safe Level 2 or higher

Tools

MS Office

Job description

• Accessible Employer: Yes
• Open to International applicants with valid Canadian Work permits: Yes

If you’re passionate about the Food & Beverage industry, thrive in a high-energy/fast paced kitchen environment, and are a natural leader, this is the role for you! As Head Chef and a key member of our Food & Beverage Management Team, you will oversee the entire culinary process – from menu conceptualization to implementation, across all kitchen lines, with a focus on delivering outstanding dining experiences.
Core responsibilities include food costing, plating and presentation, packaging, and training team members in all aspects of cooking and service. You’ll also have the opportunity to create special event menus, bring fresh ideas to life, and collaborate with a passionate F&B team dedicated to excellence.
We’re looking for someone who thinks big and leads by example. Someone who can mentor, inspire, and support their team while working hands-on to elevate every guest experience.

Responsibilities & Qualifications

• Participate in the hiring process of all kitchen roles.
• Lead, train, mentor, support and give feedback to team members in their success within the F&B department.
• Engage with guests to gather feedback and enhance their dining experience.
• Address any culinary concerns promptly and professionally.
• Ensure all team members are working within our safe work procedures through implementation of training.
• Adhere to all Health & Safety/Risk Management programs, including OH&S documentation.
• Assist with scheduling and payroll.
• Create build books, training guidelines and ensure they are always up to date.
• Build menu engineering plans and supporting documentation.
• Monitor and assess food costs along with all necessary documentation to accurately track the cost of goods and enhance profitability.
• Review historical data and daily forecasting to guarantee appropriate amount of product and inventory.
• Minimize waste through efficient food preparation and storage practices.
• Develop outlet menus in conjunction with the management team’s feedback and vision. Outlets include: Crazy Raven Bar & Grill, Cypress Greek Grill, Gold Medal Cafe, Sip’n’Snack, Agulia Cantina, Pizzaria, Nordic Cafe and Hollyburn Lodge.
• Embrace and demonstrate the company’s core values in every interaction:
  • K.R.P. – Kindness, Respect, and Professionalism.
  • L.E.A.D.S. – Long-Term Thinking, Excellence in Execution, Attitude is Everything, Develop Great People and Serve First.

QUALIFICATIONS/COMPETENCIES:

• Self-starter and highly communicative.
• Passion for culinary arts and a commitment to quality.
• Excellent interpersonal skills, ability to collaborate with other departments.
• Ability to work in a fast-paced environment while managing multiple tasks.
• Strong leadership skills.
• Ability to give and receive feedback.
• Strong analytical skills.
• Ability to work independently and as part of a team.
• Proficient with MS Office and other computer systems and applications.
• Motivated to take on new challenges and responsibilities, able to show initiative and adapt to change.
• Ability to work shift work, holidays and overtime as required.

EDUCATION and EXPERIENCE

• Culinary degree or equivalent experience.
• 4+ years relevant kitchen management experience.
• Strong knowledge of various cooking techniques, cuisines, and food safety regulations.

CERTIFICATES, LICENSES, REGISTRATIONS:

• Legally able to work in Canada.
• Food Safe Level 2 or higher.
• Valid BC Driver’s License and insured/dependable vehicle required to get to/from work.

75-80,000/annually & DOE

Other Perks/Benefits

• Annual Bonus Program
• Competitive benefits package including RRSP matching.
• Enjoy UNLIMITED ALL MOUNTAIN ACCESS to skiing, snowboarding, cross-country, snowshoeing, and snow tubing. Season pass(es) for partner and minor children living at the same address.
• Sharpen your skills with FREE LESSONS.
• Save with exclusive TEAM MEMBER DISCOUNTS in Rentals, Retail, and in F&B outlets.
• Enjoy skiing/riding PERKS at sister resorts and other reciprocal mountains.
• Connect through FUN TEAM EVENTS and social activities all season long.
• GROW YOUR CAREER with hands-on learning opportunities.
• Work on the BIGGEST LOCAL MOUNTAIN.
• Ride the BEST SNOW & TERRAIN.
• Be part of a ONE-OF-A-KIND mountaintop workplace where you’ll create life-long memories.