Shape culinary operations in Jasper’s hotel hospitality environment through menu vision, team leadership, and disciplined food cost management.
The permanent Head Chef role leads kitchen operations and culinary excellence for a premier hotel property. Responsibilities span menu and brand development, staff mentoring, food safety, inventory, budgeting, and cross-functional collaboration. You will bring creative ideas forward while maintaining efficient, guest-focused service.
Key Responsibilities:
- Develop and refine seasonal menus and culinary concepts
- Train staff on techniques, standards, and best practices
- Collaborate with management and front-of-house teams
- Ensure health, safety, and sanitation compliance
- Support guest satisfaction and special events
Requirements:
- Proven Head Chef or Executive Chef experience
- Hotel, upscale restaurant, or hospitality background
- Menu and brand development experience is an asset
- Ability to manage budgets and control food costs
- Flexibility in a rapid-paced professional kitchen
Use culinary vision, staff development, communication, and budget management to lead Jasper hotel food service operations.