Armstrong Collective is the parent company of Rocky Mountaineer and Canyon Spirit, creating unforgettable rail journeys through some of the most breathtaking landscapes in Western Canada and the American Southwest. Guided by our values, Create Meaningful Moments, Be One Team, and Achieve Extraordinary Outcomes, we show up every day with pride, ownership, and a shared commitment to excellence. We work hard, support one another, embrace new possibilities, and celebrate growth, all in a respectful and inclusive environment where integrity, collaboration, and passion for the guest experience lead the way. Role Overview Reporting to the Director, Food & Beverage Strategy, with a dotted-line relationship to the Director, Guest Experience Operations
- RM, the Executive Chef provides leadership for all onboard culinary operations across Canada. This role ensures the delivery of exceptional guest experiences through safe, consistent, and innovative culinary programs while building high-performing teams and strong partnerships across onboard operations, catering, distribution, procurement, training, and corporate functions. The Executive Chef translates operational priorities into action, champions continuous improvement, and drives results through others while aligning culinary operations with organizational goals and values. This role isdeemedSafety Sensitive. This position requires the incumbent to periodically access an active railway area where impaired performance could resultinsignificant incident affecting the health and safety of team members, guests, team members, the public,propertyor the environment.

Key Responsibilities
Lead, coach, and develop Chef de Cuisines, Sous Chefs, and culinary leaders, fostering a culture of accountability, engagement, collaboration, and continuous learning. Drive recruitment,



onboarding, succession planning, recognition, and talent development initiatives to build leadership capability and bench strength across culinary teams. Partner with Training and Onboard leaders to develop and deliver effective training programs, pre-season readiness plans, and leadership development opportunities. Foster a One Team culture by building trust, encouraging diverse perspectives, strengthening cross-functional relationships, and leading change initiatives. Set clear goals, provide timely feedback, and empower leaders to make decisions, solve problems, and achieve departmental objectives. Serve as the culinary lead for charters, FAMs, learning journeys, and special onboard events. Collaborate with Planning & Logistics and operational leaders to ensure effective workforce planning and scheduling. Culinary Operations & Program Excellence Lead all aspects of onboard culinary service delivery, ensuring exceptional quality, consistency, guest satisfaction, and adherence to food safety and HACCP standards. Collaborate with catering, distribution, procurement, rail operations, mechanical teams, destinations, and guest experience teams to ensure seamless execution of onboard culinary programs. Maintain culinary documentation, recipes, standards, SOPs, cleaning procedures, and operational guidelines to support consistency, compliance, and operational excellence.



Partner with the Training team to design and implement culinary training materials and programs. Lead quality assurance initiatives, leveraging guest feedback, operational data, and audits to identify opportunities for improvement. Champion innovation, continuous improvement, and operational efficiencies that enhance the guest experience and strengthen business performance. Provide direction on menu development, costing, provisioning, product selection, and culinary program execution. Safety, Compliance & Risk Management Promote and lead a strong safety culture by ensuring compliance with food safety, HACCP, Safety Management System (SMS), emergency preparedness, and incident reporting requirements. Support workplace health and safety initiatives, onboard safety training programs, and emergency response activities. Anticipate risks, make informed decisions, and implement effective corrective actions to ensure a safe workplace for guests and team members. Lead crew food program planning and provisioning while maintaining compliance with established standards. Financial & Strategic Leadership Manage culinary expenses, catering invoices, inventory controls, portion management, waste reduction initiatives, and provisioning practices to achieve financial targets. Participate in forecasting, variance reviews, budget management, and long-term operational planning. Develop and execute culinary goals and action plans aligned with organizational priorities and service standards. Monitor key operational metrics, identify trends, and implement solutions that improve performance, productivity, and cost effectiveness. Collaborate with external partners to manage costs, improve efficiencies, and maximize value. Champion sustainability initiatives and waste

📌 Executive Chef, Canada Operations (Vancouver)
🏢 Canyon Spirit
📍 Vancouver