Job Title: Executive Chef

Location: North Vancouver

Department: Food & Beverage

Reports to: Director, Food & Beverage

Role Status: Full Time Permanent

As Vancouver’s premier attraction we offer truly rewarding and memorable experiences Our team members get to work in a challenging and cooperative environment where everyone comes together to create memories of a lifetime. We offer a professional atmosphere, fantastic growth opportunities, unlimited outdoor recreation, an inspiring setting, and many unique employee privileges. We are seeking new team members who embody our core values that focuses on people, connection, growth and challenge. We foster a work setting where diversity is valued, quality of life is enhanced, and individual aspirations are fulfilled.

Job Summary

Reporting to the Director of Food and Beverage, the Executive Chef will be responsible for theentire 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.

Key Responsibilities:

Culinary





- Direct and oversee all culinary operations across multiple food service outlets, ensuring consistent delivery of high-quality, innovative, and guest-focused cuisine
- Plan, organize, and lead food preparation and production activities for diverse dining concepts, including restaurants, banquets, and large-scale events
- Develop seasonal and event-driven menus that reflect current culinary trends, regional ingredients, and the resort’s premium positioning
- Maintain rigorous food quality, consistency, and presentation standards across all locations on the mountain
- Drive operational efficiency through effective menu planning, procurement strategies, inventory management, and waste reduction initiatives
- Manage and control food and labor costs to meet financial targets while maintaining exceptional guest experiences
- Oversee purchasing, requisitioning, and vendor relationships to ensure timely and cost-effective sourcing of food and kitchen supplies
- Ensure full compliance with health, safety, and sanitation regulations, including maintaining Food Safe certification standards across the culinary team
- Lead, coach, and develop culinary teams, fostering a culture of accountability, collaboration, and continuous improvement




- Support cross-departmental initiatives and perform additional duties as required to meet operational and business needs

People Leadership

- Leads, 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.

Financeand Administration

- Contribute to the development of the annual Food & Beverage business plan, with accountability for daily budget monitoring and financial performance across all culinary operations
- Develop 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 goals
- Represent the culinary program in public relations initiatives, media engagements, and community events, enhancing the resort’s brand presence and reputation
- Oversee the maintenance and functiona

📌 Executive Chef (North Vancouver)
🏢 Canada West Ski Areas Association
📍 North Vancouver