Head Chef

Infinity Enterprises Group; Whistler; On-site; CAD 70,000 - 98,000; Full time

Benefits offered by this job

Excellent tips

Lifestyle or Ski Pass

Extended Health Benefits, including Rx

Job summary

The Mexican Corner in Whistler, BC is seeking an experienced Chef to lead our Back of House team and drive excellence in every service.

This hands-on role focuses on food quality, menu execution, cost control, purchasing, inventory and staff development while staying engaged in day-to-day kitchen operations.

Qualifications

• 5+ years of progressive culinary leadership experience.
• Experience in a high-volume, full-service restaurant.
• Strong knowledge of food cost, inventory, purchasing and labour management.
• Experience with menu development and recipe costing.
• FoodSafe Level 2 certification, or the ability to obtain it upon hire.
• Culinary education is preferred but not required.

Responsibilities

• Lead daily BOH operations and service.
• Maintain exceptional food quality, consistency and presentation.
• Develop menus, recipes, specifications and costing.
• Manage food cost, labour, inventory, purchasing and waste.
• Recruit, training, coaching and developing the kitchen team.
• Building a positive, accountable and high-performing kitchen culture.
• Managing supplier relationships and identifying purchasing opportunities.
• Maintaining FoodSafe, sanitation, health and WorkSafeBC standards.
• Working collaboratively with FOH and restaurant leadership to deliver an exceptional guest experience.
• The position also carries meaningful financial accountability, including food-cost performance, menu profitability, inventory controls, purchasing and labour management.

Skills

Culinary leadership

Kitchen operations

Menu development

Food cost management

Staff coaching

Food safety

Communication

Education

Culinary education

Job description

• 12-4340 Sundial Crescent, Whistler, V8E 1G5, Canada, Whistler
• Accessible Employer: No
• Open to International applicants with valid Canadian Work permits: Yes

The Mexican Corner is looking for an experienced and passionate Chef to lead our Back of House team in Whistler, BC.

This is a hands-on leadership opportunity for a Chef who loves being in the kitchen, developing people, creating consistently high-quality food, and taking ownership of their kitchen’s operational and financial performance.

As our senior culinary leader, you will oversee daily kitchen operations, food quality, menu execution, food and labour costs, purchasing, inventory, food safety, and the development of your culinary team. You’ll work closely with restaurant leadership while remaining actively involved in service and day-to-day kitchen operations.

Why Join Us?:

• Excellent tips
• Lifestyle or Ski Pass
• Extended Health Benefits, including prescription drugs, dental and vision coverage
• Life Insurance
• Employee Assistance Program (EAP)
• Education Allowance to support continued professional development
• Staff meal and non-alcoholic beverage while on shift
• 40% employee discount across Infinity Enterprises Group food & beverage locations
• Partner discounts on hotels, retail, car rentals, entertainment and more through CFIB

If you’re ready for your next culinary leadership opportunity and the chance to build your career while living and working in Whistler, BC we’d love to hear from you.

Responsibilities & Qualifications

What You’ll Lead

• Leading daily BOH operations and service
• Maintaining exceptional food quality, consistency and presentation
• Developing menus, recipes, specifications and recipe costing
• Managing food cost, labour, inventory, purchasing and waste
• Recruiting, training, coaching and developing the kitchen team
• Building a positive, accountable and high-performing kitchen culture
• Managing supplier relationships and identifying purchasing opportunities
• Maintaining FoodSafe, sanitation, health and WorkSafeBC standards
• Working collaboratively with FOH and restaurant leadership to deliver an exceptional guest experience
• The position also carries meaningful financial accountability, including food-cost performance, menu profitability, inventory controls, purchasing and labour management.

What We’re Looking For

• 5+ years of progressive culinary leadership experience
• Previous experience as a Chef, Executive Sous Chef or equivalent culinary leadership role
• Experience in a high-volume, full-service restaurant
• Strong knowledge of food cost, inventory, purchasing and labour management
• Experience with menu development and recipe costing
• Strong coaching, communication and team-development skills
• FoodSafe Level 2 certification, or the ability to obtain it upon hire
• Culinary education is preferred but not required