Accessible Employer: YesOpen to International applicants with valid Canadian Work permits: YesReporting to the Director of Food and Beverage, the Executive Chef will be responsible for the entire kitchen operation with multiple revenue centers. Grouse Mountain offers a wide variety of food and beverage outlets, from fine dining to self-serve, including The Observatory Restaurant, Altitudes Bistro, Lupins Café, Grouse Grind Coffee Bar, Starbucks, Rusty Rail BBQ, Beaver Tails, and oversee the planning, execution, and culinary excellence of all corporate functions, weddings, and large-scale private events across the entirety of Grouse Mountain’s venues. This includes indoor dining spaces, outdoor scenic locations, and seasonal event sites, each with unique logistical and service requirements. In a dynamic and changing environment, the Executive Chef will lead and drive the business implementing industry best practices and delivering exceptional culinary experiences to create memories of a lifetime.Responsibilities & QualificationsCulinaryDirect and oversee all culinary operations across multiple food service outlets, ensuring consistent delivery of high-quality, innovative, and guest-focused cuisinePlan, organize, and lead food preparation and production activities for diverse dining concepts, including restaurants, banquets, and large-scale eventsDevelop seasonal and event-driven menus that reflect current culinary trends, regional ingredients, and the resort’s premium positioningMaintain rigorous food quality, consistency, and presentation standards across all locations on the mountainDrive operational efficiency through effective menu planning, procurement strategies, inventory management, and waste reduction initiativesManage and control food and labor costs to meet financial targets while maintaining exceptional guest experiencesOversee purchasing, requisitioning, and vendor relationships to ensure timely and cost-effective sourcing of food and kitchen suppliesEnsure full compliance with health, safety, and sanitation regulations, including maintaining Food Safe certification standards across the culinary teamLead, coach, and develop culinary teams, fostering a culture of accountability, collaboration,



and continuous improvementSupport cross-departmental initiatives and perform additional duties as required to meet operational and business needsPeople LeadershipLeads, coaches, and develops a high-performing culinary team through effective leadership, mentorship, and accountability.Recruits, hires, schedules, and oversees kitchen staff to ensure operational and service excellence.Builds and maintains a positive, professional, and engaged team culture that supports retention and employee development.Conducts performance management activities, including training, coaching, evaluations, and corrective action when required.Identifies and develops future leaders through succession planning and ongoing skills development.Partners with Human Resources to ensure compliance with company policies, employment standards, and workplace expectations.Maintains appropriate staffing levels while balancing labour efficiency, productivity, and team development.Finance and AdministrationContribute to the development of the annual Food & Beverage business plan, with accountability for daily budget monitoring and financial performance across all culinary operationsDevelop and execute both short-term tactical initiatives and long-term strategic plans to drive operational efficiency, maximize profitability, and support the evolving needs of the Food & Beverage program Identify opportunities for innovation, process improvement, and revenue growth, aligning culinary strategy with overall resort business goalsRepresent the culinary program in public relations initiatives, media engagements, and community events, enhancing the resort’s brand presence and reputationOversee the maintenance and functionality of all kitchen equipment, ensuring operational readiness, safety compliance, and timely repairs or replacementsActively contribute to Food & Beverage leadership meetings, providing strategic input on menu development, operational performance,



and guest experience enhancementsSupport broader departmental initiatives and foster strong internal communication to drive alignment across all Food & Beverage operationsRequirements7–10 years of progressive culinary leadership experience in high-volume, multi-outlet environments (resort, hotel, or destination venue preferred), including restaurants, banquets, and large-scale corporate and wedding cateringRed Seal Certification and/or Certified Chef de Cuisine (CCC) designation requiredStrong business and financial acumen, with experience managing budgets, labour, food costs, and performance reportingExpertise in menu development, seasonal programming, food costing, procurement, and inventory controlProven leadership ability with a track record of building, coaching, and managing high-performing culinary teamsStrategic and operational mindset with strong problem-solving skills and the ability to drive efficiency, innovation, and long-term planningSolid knowledge of health, safety, and sanitation standards, including WorkSafeBC; Food Safe Level 2required (Serving It Right an asset)Experience in resort or remote operations with an understanding of seasonality and logistical complexitiesProficiency with Microsoft Office and food service systems (POS, inventory, scheduling)Flexible availability to support a seasonal, high-demand resort environmentCommitment to sustainability, local sourcing, and delivering an exceptional guest experience; Experience representing a brand in public, media, or community settings is considered an asset120,000.00Other Perks/BenefitsStarting Salary: $120,000.00 annually. Salary is negotiable based on the successful candidate’s qualifications, skills, and relevant experience.All positions are eligible for the following benefits and perks:Free Seasonal Access PassDiscounts at the resort’s restaurants, retail, and rental outletsReferral Bonus ProgramPublic Transit subsidiesFree or discounted lift tickets at many other resorts (winter/summer)Access to free Employee and Family Assistance ProgramExcellent training and qualified developmentNorthland Properties friends and family discounts program including hotels, restaurants and recreationFull-time, year-round positions are also eligible for these:Health Insurance, Medical Insurance, Dental Insurance and Vision Insurance plansRRSP matching after 6 months of serviceFree access pass for dependents#J-18808-Ljbffr

📌 Creative Executive Chef: Lead High-Volume Kitchen - $65,000 - $70,000 A Year (Winnipeg)
🏢 ACE Casinos
📍 Winnipeg