Executive Chef - Hotel

Description

• Full oversight of all culinary operations across the restaurant, seasonal patio, and banquet functions

• Leadership of kitchen teams, fostering a culture of professionalism, accountability, and development

• Menu development that balances creativity, consistency, seasonality, and operational efficiency

• Responsibility for food quality standards, presentation, and execution across all service areas

• Financial accountability for food cost control, inventory management, purchasing, and waste reduction

• Labour planning, scheduling, training, and performance management

• Collaboration with hotel leadership on guest experience initiatives, events, and strategic priorities

• Ensuring compliance with food safety, sanitation, and workplace health and safety standards

Requirements

• Proven experience as an Executive Chef or senior culinary leader within a hotel or full-service hospitality environment

• Strong people management skills with a hands-on leadership approach

• Demonstrated success in food cost control, inventory management, and financial discipline

• Ability to lead multiple outlets and banquet operations with consistency and attention to detail

• Comfortable working in a smaller or remote market, with adaptability and resilience

• Experience in, or personal ties to, smaller or coastal communities is considered a strong asset

Corporate Culture

• Base salary posted starting at $100,000+ range

• Substantial performance-based bonus opportunity

• Relocation assistance offered

• Opportunity to join a stable, locally owned organization with long-term growth potential

The hotel is part of a locally owned organization that proudly owns and operates a diverse portfolio of businesses in the region. United under shared leadership, these operations provide meaningful employment opportunities while contributing to the long-term economic growth of the Nation and the surrounding community.