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.
Executive Chef - Hotel • British Columbia, PRINCE RUPERT
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