Everwild is a growing chain of boutique Nordic spas and hotels based in Canmore. We are an energetic team driven by our core values and providing our guests a home away from home.
Everwild Nordic Spa and Hotel aims to raise the bar in wellness hospitality, blending authentic tradition with fresh, evolving experiences. Everwild is redefining mountain hospitality.
Why Work for Us?
Quarterly gratuity program!
Paid lunch breaks
Group health benefits plan (Dental, Vision, Paramedical, and more)
Generous staff discounts at all our properties
Family and friends discount at Basecamp properties
Company paid staff events.
Room for advancement in our growing company
Be part of western Canada's fastest-growing hospitality brand
A hands-on people focused Basecamp culture
Position Overview
The Chef de Cuisine is the culinary leader responsible for the development, management, and day-to-day execution of all culinary operations at Everwild Canmore. Reporting to the General Manager, with strategic oversight from the Director of Food & Beverage and working alongside the Back of House Manager, this position is responsible for culinary operations, food quality, team leadership, financial performance, and health and safety compliance while delivering an exceptional guest experience. The Chef de Cuisine plays a key role in shaping the culinary vision and driving the operational success of the department.
Salary : Based on experience
Shifts : Full time/Permanent
Location : Canmore AB
Key Responsibilities
Kitchen Operations and Leadership
Oversee all day-to-day culinary operations, including food preparation, production standards and line operations.
Supervise, train, mentor, and evaluate kitchen staff.
Address guest concerns promptly and implement appropriate service recovery measures.
Collaborate with Front-of-House teams to ensure seamless service and guest satisfaction.
Coordinate with the Front of House Manager regarding VIP guests, dietary restrictions, and special requests.
Menu and Culinary Development
Collaborate with the Director of Food and Beverage to develop creative, seasonally inspired, and cost-effective menus.
Write, maintain, and update recipes and menu specifications.
Ensure consistent food quality and presentation across the restaurant, Nordic Spa, events and room service.
Ensure culinary labour and operating expenses stay within approved budgets.
Monitor food cost performance through daily tracking and accountability.
Ensure accurate purchasing, receiving and inventory control.
Minimize waste through effective inventory control and food waste tracking.
Health, Safety & Compliance
Ensure compliance with Alberta Health Services food safety regulations and workplace safety legislation.
Ensure proper food storage, labeling, and sanitation practices.
Ensure all culinary staff maintain required food safety certifications and training.
Promote a culture of cleanliness, organization, and safe work practices throughout the kitchen.
Ensure BOH operations are clean, organized and efficient
Work closely with the Back of House Manager, Front of House Manager, Front of House team, and hotel leadership to achieve operational and financial goals.
Attend departmental meetings and contribute to planning, quality improvement initiatives, and cross-functional collaboration.
Provide regular operational and financial updates and recommendations to senior leadership.
Support hotel-wide objectives related to guest satisfaction, online review scores, financial performance, and employee engagement.
Requirements
Red Seal Chef Certification.
Proven experience leading culinary teams in an upscale restaurant or hotel environment.
Strong knowledge of menu development, recipe costing, food purchasing, inventory control, and kitchen operations.
Thorough understanding of food safety, sanitation, and Alberta Health Services regulations.
Experience managing labour costs, food costs, and departmental budgets.
Strong leadership, coaching, and team development skills.
Excellent organizational, communication, and problem-solving abilities.
Proficiency with Microsoft Outlook, Excel, and Word.
Basecamp Resorts and Everwild are an equal opportunity employer, dedicated to building a workplace that values diversity and ensures equal opportunities for all. We are committed inclusion; we celebrate differences and actively welcome applications from individuals of underrepresented backgrounds and communities. We comply with all applicable laws that prohibit discrimination when making all decisions about employment. If you would like to enquire about an adjustment, or need assistance with completing the application process, please contact Beth at
[email protected] to discuss your needs confidentially.
Chef de Cuisine
Everwild Nordic Spa & Hotel, Canmore
About Everwild
Everwild is a growing chain of boutique Nordic spas and hotels based in Canmore. We are an energetic team driven by our core values and providing our guests a home away from home.
Everwild Nordic Spa and Hotel aims to raise the bar in wellness hospitality, blending authentic tradition with fresh, evolving experiences. Everwild is redefining mountain hospitality.
Why Work for Us?
Quarterly gratuity program!
Paid lunch breaks
Group health benefits plan (Dental, Vision, Paramedical, and more)
Generous staff discounts at all our properties
Family and friends discount at Basecamp properties
Company paid staff events.
Room for advancement in our growing company
Be part of western Canada's fastest-growing hospitality brand
A hands-on people focused Basecamp culture
Position Overview
The Chef de Cuisine is the culinary leader responsible for the development, management, and day-to-day execution of all culinary operations at Everwild Canmore. Reporting to the General Manager, with strategic oversight from the Director of Food & Beverage and working alongside the Back of House Manager, this position is responsible for culinary operations, food quality, team leadership, financial performance, and health and safety compliance while delivering an exceptional guest experience. The Chef de Cuisine plays a key role in shaping the culinary vision and driving the operational success of the department.
Salary : Based on experience
Shifts : Full-time/Permanent
Location : Canmore AB
Key Responsibilities
Kitchen Operations and Leadership
Oversee all day-to-day culinary operations,
including food preparation, production standards and line operations.
Supervise, train, mentor, and evaluate kitchen staff.
Address guest concerns promptly and implement appropriate service recovery measures.
Collaborate with Front-of-House teams to ensure seamless service and guest satisfaction.
Coordinate with the Front of House Manager regarding VIP guests, dietary restrictions, and special requests.
Menu and Culinary Development
Collaborate with the Director of Food and Beverage to develop creative, seasonally inspired, and cost-effective menus.
Write, maintain, and update recipes and menu specifications.
Ensure consistent food quality and presentation across the restaurant, Nordic Spa, events and room service.
Financial, Cost & Inventory Management
Ensure culinary labour and operating expenses stay within approved budgets.
Monitor food cost performance through daily tracking and accountability.
Ensure accurate purchasing, receiving and inventory control.
Minimize waste through effective inventory control and food waste tracking.
Health, Safety & Compliance
Ensure compliance with Alberta Health Services food safety regulations and workplace safety legislation.
Ensure proper food storage, labeling, and sanitation practices.
Ensure all culinary staff maintain required food safety certifications and training.
Promote a culture of cleanliness, organization, and safe work practices throughout the kitchen.
Ensure BOH operations are clean, organized and efficient
Collaboration & Communication
Work closely with the Back of House Manager, Front of House Manager, Front of House team, and hotel leadership to achieve operational and financial goals.
Attend departmental meetings and contribute to planning, quality improvement initiatives, and cross-functional collaboration.
Provide regular operational and financial updates and recommendations to senior leadership.
Support hotel-wide objectives related to guest satisfaction, online review scores, financial performance, and employee engagement.
Requirements
Red Seal Chef Certification.
Proven experience leading culinary teams in an upscale restaurant or hotel environment.
Strong knowledge of menu development, recipe costing, food purchasing, inventory control, and kitchen operations.
Thorough understanding of food safety, sanitation, and Alberta Health Services regulations.
Experience managing labour costs, food costs, and departmental budgets.
Strong leadership, coaching, and team development skills.
Excellent organizational, communication, and problem-solving abilities.
Proficiency with Microsoft Outlook, Excel, and Word.
Basecamp Resorts and Everwild are an equal opportunity employer, dedicated to building a workplace that values diversity and ensures equal opportunities for all. We are committed inclusion; we celebrate differences and actively welcome applications from individuals of underrepresented backgrounds and communities. We comply with all applicable laws that prohibit discrimination when making all decisions about employment. If you would like to enquire about an adjustment, or need assistance with completing the application process, please contact Beth at
[email protected] to discuss your needs confidentially.
Full time, permanent, weekdays, evenings and weekends
Full Time = 40 hours per week
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📌 Chef de Cuisine (Alberta)
🏢 BASECAMP]
📍 Alberta