Current job opportunities are posted here as they become available.

We are looking to hire an Executive Chef at Sun Peaks Resort The Executive Chef will oversee & assist culinary operations with a hands-on approach within the Sun Peaks Resort outlets, including Umbrella, Sunburst, Annex, Masa’s, Café Soleil, and resort-side weddings and private events, ensuring the highest standards of food quality, presentation, and guest satisfaction. The Executive Chef will lead the Outlet Chefs and culinary teams, manage kitchen operations, execute culinary direction, and maintain cost controls while upholding health and safety regulations. 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 role for you,

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 perks 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 operations is 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 policies as written in our 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 resort 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 resort outlets and event operations.
- Collaborate with the Director of Culinary and Director of Food and Beverage on menu development, promotions, and operational improvements.
- Conduct regular menu tastings and evaluations to maintain high standards and address guest feedback.
- 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 operational readiness and execution for year-round outlets, seasonal outlets, weddings, and private events within resort operations.
- Will use their oversight to adequately allocate their time and su

📌 Executive Chef (Sun Peaks)
🏢 Sun Peaks Resort
📍 Sun Peaks