ResponsibilitiesProvide leadership and direction for all culinary operations including restaurants, lounges, catering, banquets, in-room dining, and special eventsDevelop and execute seasonal menus, feature programs, banquet offerings, and culinary initiatives aligned with the property’s positioning and guest expectationsLead, mentor, coach, and develop culinary teams while fostering a positive and performance-driven cultureEnsure consistency, quality, presentation, and execution standards are maintained across all food outletsManage labour scheduling, staffing levels, recruitment, onboarding, and succession planning within the culinary divisionOversee food costing, inventory management, purchasing, and kitchen productivity to ensure financial targets are achievedCollaborate closely with hotel leadership, sales, and banquet teams to support group business, weddings, conferences, and special eventsMaintain strict adherence to food safety, sanitation, health regulations, and brand operating standardsMonitor guest feedback, culinary trends, and market opportunities to continuously evolve the food and beverage offeringBuild strong relationships with local suppliers and support seasonal and regional product integration where appropriateParticipate in budgeting, forecasting, strategic planning,



and operational reviews as part of the hotel leadership teamRequirementsPrevious experience as an Executive Chef, Executive Sous Chef, or senior culinary leader within a full-service hotel, resort, or high-volume hospitality environmentProven ability to lead large culinary teams in a fast-paced and service-focused environmentStrong financial acumen including food cost controls, labour management, budgeting, and inventory oversightDemonstrated leadership presence with exceptional coaching, mentoring, and communication skillsPassion for hospitality, culinary innovation, and delivering exceptional guest experiencesAbility to remain calm, organized, and solutions-focused under pressureRed Seal certification or formal culinary training is considered a strong assetWorking knowledge of health, safety, and food handling regulationsCorporate CultureCompetitive compensation package -$80,000 -$100,000Opportunity to join a recognized hospitality brand with solid operational support and growth opportunities potentialLeadership role with visibility and influence across a dynamic hotel operationThe chance to live and work in Kamloops, offering an exceptional lifestyle with year-round outdoor recreation, strong community connection, and access to some of British Columbia’s most scenic landscapes#J-18808-Ljbffr

📌 Executive Chef - Hotel - C$80,000 - C$100,000 A Year (Winnipeg)
🏢 JRoss Recruiters
📍 Winnipeg