OVERVIEW

Are you a visionary culinary leader with a passion for exceptional food and hospitality? We are looking for an Executive Chef to lead the culinary operations of our premier ski club. In this leadership position, you will report directly to the Food & Beverage Manager and play a key role in delivering outstanding member experiences through innovative cuisine and consistently high service standards.
The Executive Chef will oversee all aspects of kitchen operations — from menu creation and inventory control to leading a skilled team of chefs and cooks. Working in close collaboration with the Food & Beverage Manager, you will shape and execute a culinary vision that meets the diverse expectations of our club members, particularly during the busy winter season.
Key Responsibilities:

COLLABORATION & EVENT SUPPORT:

• Work hand-in-hand with the Food & Beverage Manager and front-of-house staff to ensure seamless coordination of service.
• Support high-volume service during the winter season and adapt quickly to changing guest and event needs.
• Participate in planning and execution of member functions, seasonal events, and private bookings.
  What We’re Looking For:

QUALIFICATIONS:

• Culinary Arts degree or equivalent certification from an accredited institution (preferred).
• Food safety and sanitation certifications an asset.

EXPERIENCE:

• 5+ years in professional kitchens, with at least 2 years as an Executive or Head Chef.
• Private club, resort, or high-end hospitality experience is highly desirable.
• Strong background in menu planning, inventory control, and cost management.

SKILLS:

• Proven leadership, communication, and organizational abilities.
• Ability to thrive under pressure in a fast-paced, team-oriented setting.
• Knowledge of food trends, dietary accommodations, and private club dining expectations.

Working Conditions:

• Full-time, year-round position with flexible hours including evenings, weekends, and holidays (especially during the winter season).
• Primarily based in a kitchen environment with exposure to heat, cold storage areas, and cleaning chemicals.
• Physical requirements include standing for long periods, lifting up to 50 lbs, and working in varying temperature conditions.

What We Offer:

• A key leadership role reporting directly to the Food & Beverage Manager.
• Creative autonomy to shape menus and drive innovation.
• Year-round employment with seasonal variety and dynamic events.
• Supportive team culture focused on excellence, hospitality, and continuous improvement.

Please refer the Job description for details