Drive culinary operations through menu execution, food costing, and team leadership across multiple dining outlets and banquet events in Kelowna.

As Chef de Cuisine, you manage kitchen performance for fine dining, lounge, seasonal outdoor dining, and banquets. The position emphasizes food quality, presentation, portion control, purchasing, and labour scheduling. You will also develop the culinary team and coordinate operations across assigned venues.

Key Responsibilities:

- Manage food costs, labour, purchasing, and inventory
- Monitor portions, production, usage, and waste
- Oversee menu execution and large-scale production
- Build supplier relationships and maintain product quality
- Collaborate with resort departments on guest experiences

Requirements:

- Seven or more years in professional kitchen environments
- Experience leading culinary teams in elevated operations
- Food costing, budgeting, purchasing, and inventory knowledge
- Culinary certificate or diploma preferred
- Robust communication and organizational skills under pressure

Apply your culinary operations, financial management, and leadership skills across a varied luxury resort dining portfolio.

📌 Executive Culinary Operations Chef (Kelowna)
🏢 COREcruitment
📍 Kelowna