Executive Chef, Columbia Icefield

At Pursuit, we offer more than just a place to visit, we create opportunities for our guests to truly connect with iconic destinations. Our experiences include world‑class attractions and distinctive lodges, all designed to highlight the unique beauty of each location. Beyond that, we offer thoughtfully crafted restaurants, retail, and transportation services that help our guests immerse themselves fully in the experience.

What ties it all together are the friendly faces you’ll find along the way, the thoughtful amenities, and the delightful details that make every visit feel personal and unforgettable. Based at the remote Columbia Icefield in Jasper National Park, this on‑site living role places you 100 km from Jasper and surrounded by stunning glacier views and endless mountain adventure. You’ll be part of a destination that includes the Glacier View Lodge, dining outlets, retail, and the world‑famous Glacier Adventure and Skywalk.

Staff live on‑site with accommodations and three hot meals per day.

Lead all BOH Culinary operations at the Columbia Icefields including Banquets, Restaurants, Room Service, Attraction Outlets, off‑site events & Group Event Management functions. Deliver a progressive and inspired product that differentiates from competitors. Continually evaluate the food program processes; proactively taking action to capitalize on opportunities for growth in volume and quality. Responsible, in conjunction with GM for the P&L statement, you are required to adhere to financial forecasts and budgets;

proactively taking steps to drive the division to exceeding Food and Beverage targets. Take all necessary actions to produce food cost and labor cost results that meet or exceed budgeted expectations. Actively strategize with GM to develop and deliver on the culinary vision. Direct Executive Sous Chefs to ensure daily and weekly checklists are completed; ensure accurate par levels for ordering using approved vendors;

ensure proper rotation and par stocks of all foods are being handled. Actively ensure Executive Sous Chefs manage BOH labor daily against business volumes and monthly forecast. Ensure all employees follow safety, sanitation and security procedures. Maintain core standards as developed by F&B Shared Services. Facilitate the implementation of all SOPs. Evaluate culinary personnel against established culinary teams’ responsibilities and performance standards.

Develop a job task list for all reports Collaborate with other Executive Chefs to share best practices and new practices that drive the culinary vision Development and implementation of all seasonal menu launches, food presentation, recipes and food costing of all items Ensure all recipes are maintained to company standards Ensure timely and accurate implementation and continued effective use of Management Inventory Program (CTUIT) Develop Culinary staff and foster a positive work environment Adhere to People standard operating procedures.

• Red Seal
• CCC will be an asset Extensive culinary skills, including minimum 2-4 years of culinary school
• symbolizing excellence in creativity, quality and professionalism Enthusiastic, energetic person capable of carrying out all charges in a very unique environment
• Minimum four years well-rounded experience in all areas of the Kitchen at an Executive Chef level
• An effective leader, manager, trainer, administrator and team player Exceptional communication and organizational skills Innovative, detail oriented and quality conscious Excellent oral and written communication skills along with good computer knowledge Product and quality obsessed with excellent knowledge in menu engineering and design.

To honour our commitment to be…