Shape culinary operations in Jasper’s hotel hospitality setting 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 productive, 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.