Executive Chef - Hotel

Responsibilities

• Provide leadership and direction for all culinary operations including restaurants, lounges, catering, banquets, in-room dining, and special events
• Develop and execute seasonal menus, feature programs, banquet offerings, and culinary initiatives aligned with the property’s positioning and guest expectations
• Lead, mentor, coach, and develop culinary teams while fostering a positive and performance-driven culture
• Ensure consistency, quality, presentation, and execution standards are maintained across all food outlets
• Manage labour scheduling, staffing levels, recruitment, onboarding, and succession planning within the culinary division
• Oversee food costing, inventory management, purchasing, and kitchen productivity to ensure financial targets are achieved
• Collaborate closely with hotel leadership, sales, and banquet teams to support group business, weddings, conferences, and special events
• Maintain strict adherence to food safety, sanitation, health regulations, and brand operating standards
• Monitor guest feedback, culinary trends, and market opportunities to continuously evolve the food and beverage offering
• Build strong relationships with local suppliers and support seasonal and regional product integration where appropriate
• Participate in budgeting, forecasting, strategic planning, and operational reviews as part of the hotel leadership team

• Previous experience as an Executive Chef, Executive Sous Chef, or senior culinary leader within a full-service hotel, resort, or high-volume hospitality environment
• Proven ability to lead large culinary teams in a fast-paced and service-focused environment
• Strong financial acumen including food cost controls, labour management, budgeting, and inventory oversight
• Demonstrated leadership presence with exceptional coaching, mentoring, and communication skills
• Passion for hospitality, culinary innovation, and delivering exceptional guest experiences
• Ability to remain calm, organized, and solutions-focused under pressure
• Red Seal certification or formal culinary training is considered a strong asset
• Working knowledge of health, safety, and food handling regulations

• Competitive compensation package -$80,000 -$100,000
• Opportunity to join a recognized hospitality brand with strong operational support and career growth potential
• Leadership role with visibility and influence across a dynamic hotel operation
• The chance to live and work in Kamloops, offering an exceptional lifestyle with year-round outdoor recreation, strong community connection, and access to some of British Columbia’s most scenic landscapes