Executive Chef - Hotel

An established full-service hotel in the heart of British Columbia’s interior is seeking an experienced and inspiring Executive Chef to lead the culinary vision and day-to-day kitchen operations for a high-profile hospitality operation in Kamloops. This is an opportunity for a passionate culinary leader to join a nationally recognized hotel environment known for delivering elevated guest experiences across accommodations, meetings and events, restaurant dining, and catering operations. The successful candidate will bring a balance of operational discipline, creativity, leadership presence, and a genuine passion for hospitality. The Executive Chef will oversee all culinary operations across multiple outlets and banquet functions, while developing a strong kitchen culture rooted in consistency, accountability, collaboration, and excellence. They will play a key role in enhancing the guest experience, driving culinary innovation, mentoring future leaders, and ensuring operational and financial performance targets are achieved. This role is ideally suited for a hands-on leader who thrives in a fast-paced hotel environment and enjoys building high-performing teams while maintaining elevated culinary standards. The salary range is $80,000-$100,000 Description 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 Requirements Previous experience as an Executive Chef, Executive Sous Chef, or senior culinary leader within a full-service hotel, resort, or high-volume hospitality environment Strong background in banquet and catering operations alongside à la carte dining leadership 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 Corporate Culture Competitive compensation package - $80,000 - $100,000 Bonus potential Comprehensive benefits program 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 Contact Marc Roberts at 604.268.6202 x6 or submit your resume in confidence below.

The Executive Chef will lead all culinary operations, including restaurants, catering, and banquets, while developing seasonal menus and culinary initiatives. They will also mentor culinary teams and ensure operational and financial performance targets are met.

Candidates should have previous experience as an Executive Chef or senior culinary leader in a full-service hotel or high-volume hospitality environment. Strong financial acumen and a passion for culinary innovation and guest experiences are essential.

• Comprehensive Benefits Program

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Leadership
• Culinary Operations
• Menu Development
• Team Management
• Food Safety
• Financial Management
• Catering Operations
• Banquet Management
• Communication
• Coaching
• Mentoring
• Creativity
• Problem Solving
• Collaboration
• Guest Experience
• Innovation

Formation minimale

Certificat de métier

Expérience minimale

10+ ans

Postuler avant le

13 août 2026