Real Estate jobs in Canada

At Novara, we support businesses with integrated solutions across all functions of Human Resources. In partnership with Castleavery Hospitality, we are excited to present this exciting opportunity to join their organization. The successful candidate will be employed directly by Castleavery Hospitality.

As the Head Executive Chef at one of CHVI's flagship properties, the Mount Engadine Lodge (MEL), you will be responsible for leading an excellent culinary experience that leaves a lasting impression for our guests. Working alongside the Lodge Manager and the Management Team of CHVI, you will ensure that each experience reflects the excellence, refinement, and mutual respect that define our properties. Your leadership will not only guide the MEL team to deliver memorable experiences, but also cultivate a work environment rooted in collaboration, positivity, and growth.

At Castleavery Hospitality Ventures Inc. (CHVI), hospitality is our passion. We are trailblazers in the luxury hospitality industry, creating transformative experiences that leave lasting memories and inspire a global community of travellers. Our bespoke properties stand as iconic gateways that unlock the beauty of the Canadian Rockies, balancing human comfort and the elegance of nature through innovative and sustainable solutions that redefine excellence in hospitality. Our commitment to excellence, refinement, and mutual respect not only elevates guest experiences but also fosters a positive and collaborative work environment.

These core values demonstrate our commitment to our values, mission, and vision statement:

• Authenticity – We provide real, grounded, human experiences.
• Stewardship – We care deeply for our environment and community.
• Connection – We facilitate genuine connections among people and with nature.
• Presence – We invite guests to slow down and be fully here.
• Excellence in Hospitality – Quiet, thoughtful service with attention to detail.

• Own the end-to-end culinary experience across daily services (breakfast, lunch, afternoon tea, dinner).
• Craft menus that reflect the lodge setting, guest expectations, and operational realtities.
• Deliver consistent, high‑quality food and preparation aligned with the hospitality standards of CHVI.
• Manage MEL's inventory, ordering, receiving, and food cost controls.
• Ensure MEL's culinary experience complies with food safety standards, maintaining a clean, organized kitchen environment.
• Communicate and collaborate with the Lodge Manager & Guest Services to anticipate and accommodate guests' needs.
• Be proactive in providing excellent guest service, being readily available and approachable to all guests, while assisting MEL Team Members to understand guests’ ever‑changing needs and expectations, and how to exceed them.
• Communicate services and amenities of MEL to guests and provide concierge support with a fluent knowledge of local restaurants, special events, city attractions, and outdoor activities.

• Lead by example, taking an all‑hands approach – no job is too small when it comes to delivering an exceptional guest and team experience.
• Lead and train kitchen and guest service staff on food and beverage service and excellence, assisting with new hire interviews and selection as needed.
• Motivate and guide staff to solve guest and MEL Team Member related concerns together.
• Be stewards of a healthy active team culture, reporting any issues you may see or hear.

• Proven experience as an Executive or Head Chef; experience in boutique hotels, lodges, retreats, or remote properties are an asset.
• Strong menu development skills, being able to adapt to culinary trends, guests' needs and seasonality confidently.
• Strong leadership skills, creating a high‑performing, team‑first culture that elevates the culinary experience.
• Strong organizational skills to optimize and manage the operations of the kitchen.

• As a MEL team member, room and board are provided.
• Salaried, full‑time employment.
  • Overtime hours expected to handle emergencies and unexpected staff shift changes.

• Salary includes room and board, in addition to gratuities.
• Competitive benefits.