Lead culinary excellence at O&B; Blue Mountain at The Westin, guiding kitchen execution, menu development, and food quality in a ski village setting.

The Chef de Cuisine leads, motivates, and inspires the culinary team at the Westin Trillium House Hotel. This position oversees food preparation, kitchen operations, and culinary standards while supporting consistent execution. The role also manages food and labour costs, develops menus, and collaborates with Front of House leadership.

Key Responsibilities:
Communicate the culinary vision and lead by example
Oversee kitchen execution, organization, cleanliness, and operational efficiency
Manage budgeting, forecasting, and food and labour cost controls
Develop menus reflecting venue culinary standards and guest satisfaction




Lead recruitment, training, coaching, and performance management

Requirements:
Proven culinary leadership experience in comparable catering settings
Post-secondary Culinary Arts Management education or related training
Solid business, financial, leadership, and team development capabilities
Microsoft Word, Excel, and Outlook proficiency
Availability evenings, weekends, and holidays; legally eligible in Canada

Bring culinary leadership, menu development, and cost management expertise to O&B;’s Blue Mountain kitchen team.

📌 Chef De Cuisine Blue Mountain Collingwood (Canada)
🏢 Oliver & Bonacini
📍 Canada