28 Private Chef jobs in Canada

Overview Languages

English

Education

• Culinary arts/chef training
• Restaurant, culinary and catering management/manager

Experience On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting Ranks of chefs Responsibilities Tasks Supervision Credentials Certificates, licences, memberships, and courses  Experience and specialization Area of work experience Area of specialization Additional information Security and safety Transportation/travel information Work conditions and physical capabilities Personal suitability Benefits Health benefits Other benefits

**Additional Information**
**Job Number** 25112211
**Job Category** Food and Beverage & Culinary
**Location** Delta Hotels Beausejour, 750 Main Street, Moncton, New Brunswick, Canada, E1C 1E6VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
The salary range for this position is $79,000 to $106,000 annually.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
**Notification to Applicants:** Delta Hotels Beausejour takes seriously its obligations under the applicable provincial legislation and will provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call or email and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.
Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don't. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what's most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.

**Additional Information**
**Job Number** 25113291
**Job Category** Food and Beverage & Culinary
**Location** Delta Hotels Grand Okanagan Resort, 1310 Water Street, Kelowna, BC, Canada, V1Y 9P3VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
The salary range for this position is $101,000 to $136,000 annually.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
**Notification to Applicants:** Delta Hotels Grand Okanagan Resort takes seriously its obligations under the applicable provincial legislation and will provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call or email and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.
Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don't. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what's most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.

**Additional Information**
**Job Number** 25105814
**Job Category** Food and Beverage & Culinary
**Location** The St. Regis Toronto, 325 Bay Street, Toronto, ONT, Canada, M5H 4G3VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
The salary range for this position is $111,000 to $150,000 annually.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
**Notification to Applicants** : The St. Regis Toronto takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act). We are happy to provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call or email and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.

Job Description

Job Description

Salary:

Executive Chef

Position Information

Primary Location: On MV Isabelle X/ Saga-Company Vessels alongside Squamish, BC
Employee Status: Rotational

No. of Vacancy: 6

Company Operating Name: Bridgemans Crew Management Ltd.

Business Address: 2512 Yukon St, Vancouver, BC V5Y 0H2.

Terms of Employment: Rotational schedule for three years with the possibility of extension

Language of Work: English

Wages/ Salary: $CAD hourly 23.00 to 31.25/-

Benefits Package offered: Vessel Protection and Indemnity Insurance

Contact Information:

The Company

Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) provides flexible, full-service vessels for industrial workforce accommodation, logistics and ferry service at any location throughout the world. BSG customizes services to the exact needs and locations of clients, ensuring that solutions meet precise specifications, including logistics, crew transfers, housekeeping, catering and the fulfillment of all HSE requirements.

The Opportunity

The role of Executive Chef is to manage and oversee the culinary operations of a Floatel. Should have extensive experience in managing a large team of chefs and ensuring that high-quality food is prepared and served to customers. You should also be able to manage the inventory, control costs, and ensure that the kitchen is always in compliance with health and safety regulations.

Key Responsibilities

Reporting to the Hotel Manager, responsibilities and essential job functions include, but are not limited to, the following:

• Develop and maintain menus that meet the needs of the target market.
• Manage all aspects of the culinary operation, including food preparation, cooking, and presentation.
• Train, supervise, and mentor a team of chefs and kitchen staff.
• Ensure that all food is prepared and served in compliance with health and safety regulations.
• Manage inventory and food costs by implementing effective purchasing and inventory management strategies.
• Maintain and control quality standards, portion control, and presentation of all food products.
• Continuously improve upon the menu by researching new trends and techniques in the culinary industry
• Ensure the kitchen is always clean, organized, and in compliance with local regulations.
• Work with the operations team to ensure that the kitchen is running smoothly and efficiently.
• Provide exceptional customer service to all customers.
• Coordinate with client representatives for any special events and food requests.
• Attending management meetings and contributing to the overall strategic direction of the culinary team
• Work closely with the project cost control manager to maintain the galley expenses and food costs.
• Keep up the good client relationship.

Qualifications

• A culinary diploma or related training may be preferred
• Proven experience as an Executive Chef, preferably in a floating food service platform or cruise ship environment
• STCW Basic Safety Courses
• Seafarer's Medical Certificate
• Extensive knowledge of culinary techniques, food preparation, and presentation
• Strong leadership and management skills, with the ability to manage and motivate a large team of chefs and kitchen staff.
• Excellent communication and interpersonal skills
• Strong attention to detail and ability to multitask in a fast-paced environment.
• Ability to work flexible hours, including nights, weekends, and holidays.
• In-depth knowledge of health and safety regulations and the ability to ensure compliance.
• Ability to work in a team-oriented environment

Working Conditions

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 50lbs
• Frequent kneeling, pushing, pulling and lifting
• Occasional ascending or descending ladders, stairs and ramps

At Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) we believe that each employee contributes directly to our growth and success. We are committed to workplace excellence, safe work environments and the communities where we work and live. Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) hires on the basis of merit and is committed to Employment equity and development.

Job Description

Job Description

The Executive Chef – Kwa’lilas Hotel (Port Hardy, B.C.)

Kwa’lilas Hotel is seeking a passionate and experienced Executive Chef to join our team in beautiful Port Hardy, B.C. , located on the northern tip of Vancouver Island . Surrounded by stunning coastal wilderness, Port Hardy is known for its outdoor adventure opportunities, including fishing, hiking, wildlife viewing, and Indigenous cultural experiences. It offers a close-knit community atmosphere and a slower, nature-connected lifestyle perfect for those looking to escape the hustle of the city.The hotel is situated in the traditional territories of the Kwakiutl people . Meaning “a place to sleep,” the name “Kwa’lilas” was gifted by Gwa’sala-‘Nakwaxda’xw elders, reflecting their hope that guests may find peaceful rest after a day of exploration on North Vancouver Island.

The Executive Chef will provide strong leadership and hands-on management of our culinary team, overseeing kitchen operations across Nax'id Pub , Ha'me Restaurant , and hotel banquets and events . This role is key to driving menu innovation, maintaining high standards of food quality and consistency, achieving financial goals, and delivering exceptional guest experiences. The successful candidate will embody our core values and contribute to a respectful, guest-focused culture.

What We Offer

• One month of covered accommodation for individuals relocating from outside Northern Vancouver Island
• Company benefits enrollment after 3 months of employment
• Wellness incentives , including free weekly smoothies, fitness classes, and discounted gym memberships
• Free in-person counselling services
• Company events and holiday parties
• Career growth and development opportunities

Key Responsibilities

• Assist the Food and Beverage Manager in ensuring the kitchen functions as a successful, independent profit center through effective planning, organization, direction, and control.
• Exhibit culinary expertise by actively cooking and leading by example while managing all kitchen operations.
• Maintain a guest-focused atmosphere through high standards of food quality, presentation, and service.
• Recruit, train, and mentor culinary staff in coordination with HR.
• Provide timely coaching and feedback, supporting staff development and succession planning.
• Ensure staff consistently present a clean, professional appearance in guest-visible areas.
• Oversee food and labor costs, ensuring alignment with financial targets; verify recipes, portion control, waste reduction, and inventory standards.
• Maintain the safety and cleanliness of all food preparation equipment and kitchen areas.
• Innovate through seasonal and creative menu planning; ensure banquet and event preparation is timely and high-quality.
• Stay current with market trends and contribute to the yearly outlet marketing plan.
• Schedule and document staff shifts, leaves, and performance reviews appropriately.
• Maintain open communication with the Food and Beverage Director and General Manager.

Minimum Qualifications

• Culinary certificate or degree from an accredited culinary program (preferred)
• Red Seal Certification (required)
• 7–10 years’ experience in fast-paced, professional kitchen environments, including pubs and restaurants
• Proven ability to lead teams and exceed guest expectations
• Food Safety Certification
• Strong career track record with demonstrated upward progression
• Ability to work extended hours, including 10-hour shifts, evenings, weekends, and holidays
• Ability to lift up to 50 lbs, and work in environments with variable temperatures and confined spaces
• Strong sensory skills (taste, smell, sight) to ensure food quality and safety

Key Skills and Attributes

• Excellent communication and leadership skills
• Ability to inspire and motivate kitchen teams
• Resilient under pressure in high-energy environments
• Strong knife skills and large-scale portion control
• Passionate about local ingredients and delivering quality guest experiences
• Self-motivated and team-oriented
• Professional appearance, integrity, and positive work ethic
• Genuine love of food and culinary creativity

If you’re a culinary leader who thrives in a dynamic environment and takes pride in delivering memorable dining experiences, we’d love to hear from you.

Apply now and become part of the Kwa’lilas Hotel family.

Job Description

Job Description

Salary: $75,000- $85,000

POSITION SUMMARY

Haida Tourism is a Haida-owned company, owned and operated by Haida Enterprise Corporation (HaiCo). HaiCo is focused on building Haida owned enterprises that reflect Haida cultural values, investing in the training and mentorship of Haida Citizens, creating careers and improving the lives of Haida Citizens and the economy of Haida Gwaii.

Nestled on Haida Gwaii, Ocean House offers more than just a remote Hotel experience. It provides an immersive experience that connects guests with the stunning landscapes, rich cultural heritage, and exceptional hospitality of the Haida Nation. As stewards of this land, we are dedicated to sustainability, authenticity, and delivering an unparalleled guest experience rooted in the traditions of Haida Gwaii.

We are looking for a passionate and creative Executive Chef to help build and lead the culinary team at Ocean House. Reporting to the Hotel Manager, the ideal candidate will possess a strong background in the culinary industry, with a focus on kitchen management and food safety. As the Executive Chef, you will build and create innovative menus, ensure high-quality food preparation and presentation, manage food and labour costs to the budgeted targets, cultivate a positive and productive food and beverage operating environment, and interact in a positive and professional manner with all hotel departments. This critical role demands exceptional leadership skills, professional communication, coaching and mentorship skills, and a commitment to excellence in hospitality.

DUTIES AND RESPONSIBILITIES

• Develop and design creative menus that reflect current food trends, utilizing locally sourced ingredients that elevate the guest experience.
• Work collaboratively with your culinary team and support their growth within the industry.
• Oversee daily kitchen operations to ensure all dishes are prepared to the highest standards.
• Supervise, train, and mentor kitchen staff to foster a collaborative team environment.
• Deliver and execute all catered events in an organized, creative and orderly fashion.
• Scheduling of kitchen staff shifts and approving any needed overtime hours
• Able to run catering events while managing a restaurant simultaneously.
• Ensure compliance with all food safety regulations and maintain a clean kitchen environment.
• Manage inventory levels, including ordering supplies and controlling food costs.
• Collaborate with hotel management to enhance guest satisfaction through culinary excellence.
• Manage all kitchen finances and cost control.
• Implement new cooking techniques and presentation styles to elevate the dining experience.
• Handle any kitchen-related issues or emergencies promptly and effectively.
• Communicate and coordinate with the maintenance team on any kitchen maintenance, including kitchen equipment servicing schedules.
• Adhere to and reinforce all company policies and procedures.
• Other related duties as required

KNOWLEDGE, SKILLS AND ABILITIES

• Proven experience as an Executive Chef or Sous Chef for a hotel, resort or restaurant at a luxury tier.
• Strong knowledge of food safety standards and best practices in food handling.
• Excellent supervisory skills with experience in team management.
• Ability to work under pressure in a fast-paced environment, while remaining calm and maintaining attention to detail.
• Proficiency in various cooking techniques and cuisines.
• Strong communication skills and ability to collaborate effectively with staff at all levels.
• A passion for the culinary arts and a commitment to delivering exceptional dining experiences.
• Ability to effectively interact with people of diverse cultural, disability, and ethnic backgrounds.
• Strong organization and time management skills

TRAINING, EDUCATION AND EXPERIENCE

• Minimum of 5 years of progressive hotel or restaurant culinary leadership experience with recognized post-secondary culinary certification.
• Previous experience in hotel opening or pre-opening is an asset.
• Food Safe required, level 3 preferred.
• Proven experience in a luxury culinary and catering environment
• Experience in designing and execution of new menus, food costing and inventory management
• Proven ability to successfully lead a kitchen team while mentoring entry level colleagues

Job Description

Job Description

Executive Chef

Richmond, BC

O pening 2026!

We’re searching for an ambitious, creative, and experienced Executive Chef to lead the kitchen team for our soon-to-launch restaurant. This is a unique opportunity to bring your culinary vision to life, shape the opening menu, and set the standard for an exceptional dining experience from day one.

The Role:

As our Executive Chef, you’ll be the driving force behind our culinary identity. You’ll have full ownership of menu development, kitchen operations, and team leadership. From sourcing top-quality ingredients to crafting unforgettable dishes, your expertise will shape every aspect of our food program.

Responsibilities:

· Help design our restaurant concept and work on initial menus.

· Hire, train, and lead the back-of-house team

· Establish kitchen protocols and opening procedures

· Maintain high standards for food quality, presentation, and consistency

· Oversee inventory, cost control, and vendor relationships

· Ensure all food safety and sanitation guidelines are strictly followed

· Collaborate with ownership and front-of-house leadership on concept execution

Requirements:

· Certification of culinary training, a degree in Culinary Arts or apprenticeship, Red Seal and journeyman certification

· Minimum 5 years of experience in an executive role in an upscale casual or fine dining kitchen.

· Strong leadership, communication, and team-building skills

· Proven ability to manage costs, inventory, and kitchen budgets

· Passion for hospitality and creating memorable guest experiences

· Ability to thrive in a fast-paced, dynamic environment

· Experience in opening a successful restaurant.

· Culinary degree preferred, but not required

What We Offer:

· Competitive salary + performance-based incentives

· Creative freedom to help shape a new culinary concept

· Supportive ownership with a strong commitment to quality and culture

· Opportunity to build and grow your own team