Executive Chef

Are you looking for your next opportunity within the culinary world? Have you carried out a variety of leadership roles and are looking to move to the Executive level? The Executive Chef role is designed for an individual who is ready to advance in their career with a focus on high-level kitchen Management. Under the guidance of a talented Director of Culinary, the Executive Chef will lead the Head Chefs and culinary teams, manage kitchen operations, and maintain cost controls while upholding health and safety regulations. The Executive Chef will oversee & assist culinary operations with a hands-on approach within the Sun Peaks Grand outlets, including Mantles, Morrisey’s, Conference Services, weddings, private events, and Summit Club, ensuring the highest standards of food quality, presentation, and guest satisfaction. The ideal candidate will possess strong leadership skills, culinary expertise, creativity, and a passion for delivering exceptional dining experiences. The Executive Chef will collaborate with the Director of Culinary, the leadership group, and work in alignment with the Director of Food and Beverage. If this sounds like the opportunity for you, apply today! Compensation Information: $80,000 per annum Physical Requirement: Heavy; work activities involve handling loads up to 35kg; predominantly in an indoor setting. This job position requires physical presence at the designated location. The Perks And Benefits You’ll Get To Enjoy Winter/Summer Season Lift, Trail and Golf passes Initial entitlement to three weeks of paid vacation Benefits plan and additional wellness components, including Health Spending Account and EFAP Participation in our RRSP and matching DPSP programs Company supported training and professional development opportunities Dining discounts within our hotel & Resort-owned outlets Retail discounts in our Resort-owned outlets Friends and family rates at the Sun Peaks Grand Hotel Reciprocal programs with partnering ski areas & hotels Eligibility for our ‘Pay for Performance’ incentive bonus program (after qualifying period), awarded to top performers Skills You Bring With You Minimum 5-10 years’ experience in a similar position Journeyman Red Seal or equivalent experience Food Safe Certificate Demonstrated strong practical and technical skills in all aspects of food service and kitchen management Demonstrated strong practical skills in cost controls and management Passionate about the food industry Experience in multi-outlet hotel, banquet, and event operations is considered an asset Strong leadership and motivational skills with the ability to supervise staff and prioritize assignments A level of financial acumen and ability to budget, forecast, and interpret financial statements Good working knowledge of current WCB regulations Good working knowledge and adherence to WHMIS Knowledge and adherence to Sun Peaks Resort and Sun Peaks Grand Hotel policies as written in the policy manuals. Knowledge of food and beverage positions, responsibilities, and roles Primary Responsibilities Leadership Lead, inspire, and mentor Outlet Chefs and culinary teams across all assigned hotel and event operations Foster a positive work environment that encourages collaboration, accountability, and professional growth Oversee recruitment, training, scheduling, and performance management of culinary teams Develop and maintain effective communication channels within the culinary team and other departments Support annual budgets, operating plans, and financial targets established for the business unit Menu Development and Execution Execute seasonal and outlet-specific menus in alignment with the overall culinary vision and standards established by the Director of Culinary Ensure consistency in food quality, taste, and presentation across all assigned hotel, conference, wedding, private event, and club operations Collaborate with the Director of Culinary and F&B leaders on menu development, promotions, and operational improvements Conduct regular menu tastings and evaluations to maintain high standards and address guest feedback Kitchen Operations Oversee all aspects of culinary operations, including food preparation, cooking, plating, sanitation, and execution Establish and enforce standard operating procedures (SOPs) to maximize efficiency and productivity Monitor inventory levels, control food costs, and minimize wastage through effective inventory management Implement and maintain health and safety standards by local regulations and company policies Ensure culinary execution supports daily restaurant operations, conference services, weddings, private events, and the seasonal Summit Club operation Will use their oversight to adequately allocate their time and support to individual outlets as needed Possesses a strong desire to physically support teams during peak seasons Peak season expectation to complete a minimum of three services per week Vendor Relations and Cost Control Manage operational ordering, inventory control, and product usage within assigned culinary operations Monitor food costs, analyze financial reports, and implement strategies to optimize profitability without compromising quality Conduct regular inventory audits and identify opportunities for cost-saving initiatives Ensure compliance with budgetary constraints and financial targets set by management Guest Experience Strive to exceed guest expectations by delivering memorable dining experiences through exceptional food quality and service Solicit guest feedback, address concerns promptly, and take proactive measures to enhance guest satisfaction Collaborate with F&B teams to develop and implement strategies for guest engagement and enhanced experiences Stay updated on industry trends, culinary innovations, and guest preferences to continuously improve offerings Why join us? We are Canada’s second-largest ski area and a passionate team committed to providing the finest mountain resort experience to our guests. Our people are at the heart of what we do, making a difference to our guests and our workplace every single day. That’s why we invest in the employee experience; to ensure everyone can be at their best and live our values. No matter who you are, or your career journey to date, once you join the team at Sun Peaks, you’ll get to feel part of our special community right away. You and your wellbeing matter to us; you’ll have plenty of opportunities to grow and learn, as well as enjoy everything our beautiful mountain resort has to offer. In return, we expect you to be passionate about working together to create special memories for our guests, while taking care of our precious environment for others to enjoy into the future. We are an equal opportunity employer, committed to building a diverse and inclusive culture, and encourage applications from all qualified individuals. We acknowledge that we live, work, and play on the traditional territory of the Secwépemc People. Apply Now (copy & paste the link into a new browser): https://sunpeaks.clearcompany.com/careers/jobs/710bb186-0311-8872-5c2f-e914f401edbd/apply?source=3767730-CS-58771

The Executive Chef leads culinary teams and manages kitchen operations across multiple hotel outlets, including banquets and private events. They are responsible for menu development, maintaining food quality standards, controlling costs, and ensuring strict adherence to health and safety regulations.

Candidates must have 5-10 years of experience in a similar leadership role and hold a Journeyman Red Seal or equivalent. Essential qualifications include a Food Safe Certificate, strong financial acumen, and proven expertise in multi-outlet hotel and banquet operations.

• Winter/Summer Season Lift, Trail and Golf passes • Three weeks of paid vacation • Health plan • Wellness components • Health Spending Account • EFAP • RRSP participation • Matching DPSP programs • Training and professional development • Dining discounts • Retail discounts • Friends and family rates • Reciprocal programs with partnering ski areas & hotels • Pay for Performance incentive bonus program

Identified from the job description. Confirm important requirements above.

• Culinary Expertise
• Kitchen Management
• Leadership
• Cost Control
• Menu Development
• Inventory Management
• Financial Acumen
• Budgeting
• Food Safety
• Staff Supervision
• Vendor Relations
• Health and Safety Compliance
• Event Operations
• Team Mentoring
• WCB Regulations
• WHMIS

• Hospitality
• Food & Beverage
• Management & Leadership

Minimum education

Professional degree

Minimum experience

5+ years

Apply by

Jan 17, 2027

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level

Application method

Direct apply is available