Executive Chef

This job is located in Kananaskis, AB. Subsidized staff housing is available.

Rate of Pay: Salary

The Opportunity

Set in one of Canada’s most breathtaking mountain destinations, Pomeroy Kananaskis Mountain Lodge is a premier four-diamond resort delivering elevated culinary experiences across multiple restaurants, luxury guest offerings, and a dynamic banquet and conference operation.

We are seeking an experienced and passionate Executive Chef to join our culinary leadership team. Reporting directly to the Resort Manager, this role plays a critical leadership function across a complex, high-volume resort operation.

The Role

As Executive Chef, you are responsible for leading the culinary and stewarding teams, including a culinary team of 70+ team members, across six food and beverage outlets, large-scale banquet and conference facilities, employee dining, and seasonal resort programming, while ensuring effective collaboration across all kitchen and support operations.

Success In This Leadership Role Requires

- A strong commitment to building, training, mentoring, and coaching a high-performing culinary team, while maintaining a visible, hands‑on leadership presence in all kitchen operations
- Elevating the guest experience through consistent execution, creativity, and attention to detail
- Driving profitability through disciplined management of food cost, labor cost, and operational efficiency
- Strong culinary expertise in menu creation, seasonal programming, and recipe standardization
- The ability to consistently meet or exceed revenue targets, food cost objectives, and guest satisfaction scores
- Coordinating, supervising, and assisting in the preparation, cooking,



and execution of all meal periods across all outlets based on business levels and demand
- Understanding all kitchen roles in order to effectively support and perform duties in their absence when required
- Working knowledge of culinary systems including ordering, inventory management, scheduling, and payroll systems
- Solid organizational and communication skills to ensure seamless multi‑outlet execution
- Champion a positive and inclusive culinary culture by fostering employee engagement, accountability, recognition, professional development, and succession planning, while creating an environment where team members feel valued, supported, and empowered to grow their careers.
- Lead by example in building a high‑performance culture that prioritizes teamwork, communication, continuous improvement, and exceptional service standards across all culinary operations.
- Accountability for the overall success of culinary operations, as measured by key business indicators, financial performance, guest satisfaction, and operational standards.
- A hands‑on leadership approach, including personally participating in culinary operations when required and demonstrating strong culinary standards through active involvement in the kitchens.
- The ability to thrive in a fast‑paced,



high‑volume resort environment while effectively managing multiple priorities and operational functions.
- A self‑starter mindset with a continuous focus on identifying opportunities to improve the business, culinary operations, guest experience, and financial performance.

About The Operation

The Executive Chef will provide leadership across:

- Six unique food & beverage outlets (casual, upscale, lounge, and grab‑and‑go concepts)
- High‑volume banquet and conference facilities (26,5000 sq. ft.)
- Weddings, galas, and social event catering
- Luxury Black Diamond Club culinary offerings
- Employee dining operations
- In‑room dining and resort‑wide service support
- Seasonal outdoor culinary activations and pop‑up experiences
- Stewarding and kitchen support operations
- Night cleaning and overnight kitchen support operations

This dynamic resort operates year‑round, serving leisure guests, corporate groups, conferences, weddings, and destination events.

Key Responsibilities

- Lead daily culinary & stewarding operations across all outlets, banquet functions, and resort food service programs
- Ensure consistent execution of recipes, presentation, portioning, and quality standards across all kitchens
- Maintain a visible, hands‑on leadership presence across all culinary operations
- Support menu development, seasonal programming, and culinary innovation
- Recruit, train, mentor, and develop culinary team members at all levels
- Build a culture of accountability, teamwork, respect, and continuous improvement
- Oversee execution of weddings, conferences, galas, and large‑scale banquet events
- Partner with Sales and Conference Service

📌 Executive Chef (Kananaskis Village)
🏢 Pomeroy Lodging
📍 Kananaskis Village