Chef de Cuisine - Winter 2026-2027

Job summary

Lead the culinary vision of the steakhouse by designing menus and managing the preparation of premium cuts. Oversee kitchen operations, including team training, quality control, and cost management.

Job details

We’re reopening the doors to a new, premium steakhouse dedicated to craftsmanship, bold flavors, and timeless hospitality — and we’re looking for a Chef de Cuisine to lead the charge in the kitchen. If you are passionate about showcasing the art of grilling, working with prime cuts and creating specials this is your opportunity to build something from the ground up and define the culinary vision. The Kettle Valley Steakhouse is back and better than ever at Big White Ski Resort. Renowned for its warm mountain ambiance and exceptional culinary offerings, the steakhouse is once again serving up an elevated experience featuring premium Canadian Angus Beef, signature Tomahawk steaks, and an expertly curated selection of world-class wines and craft cocktails. Whether you're winding down after a day on the slopes or celebrating a special occasion, the Kettle Valley Steakhouse promises unforgettable flavors and genuine hospitality in the heart of the mountains. The Role As Chef de Cuisine, you will be the culinary leader of the steakhouse, responsible for: * Menu Development – Designing and evolving a chef-driven steakhouse menu, including dry-aged cuts, composed dishes, and seasonal sides. Working with menus in place and creating specials. * Leadership – Building, training, and managing a high-performance kitchen team in collaboration with senior leadership. * Execution & Quality – Maintaining the highest standards of preparation, plating, and consistency for every plate that leaves the pass. * Inventory & Costing – Managing food and labor costs, ordering, and inventory. * Collaboration – Working closely with front-of-house leaders to create a seamless guest experience. You Bring * 5+ years experience in a senior kitchen leadership role, ideally in a steakhouse or upscale dining environment * Deep knowledge of meat cookery, dry-aging, and butchery * Proven ability to lead and mentor a team * Strong organizational and communication skills * A desire to innovate while respecting classic techniques * Red Seal certification or equivalent an asset Wage: $66,000 - $72,850 (per annum) Seasonal Amount Prorated to Months of the Season

What you’ll do

Lead the culinary vision of the steakhouse by designing menus and managing the preparation of premium cuts. Oversee kitchen operations, including team training, quality control, and cost management.

Requirements

Requires over 5 years of senior kitchen leadership experience, specifically in upscale dining or steakhouses. Deep expertise in butchery and meat cookery is essential, with Red Seal certification preferred.

Listed skills

• Control · Preferred
• Dedicated · Preferred
• Training · Preferred
• Collaboration · Preferred
• preparation · Preferred
• Leadership · Preferred
• Execution · Preferred
• Quality Control · Preferred
• Communication · Preferred
• Development · Preferred
• Cooking · Preferred
• Communication Skills · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu Development
• Kitchen Leadership
• Meat Cookery
• Dry-Aging
• Butchery
• Inventory Management
• Food Costing
• Labor Costing
• Plating
• Team Mentoring
• Communication Skills
• Organizational Skills

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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