ABOUT GOLDEYE CENTRE

Nestled in the Alberta Rockies, Goldeye Resort is transforming into an all-season boutique retreat that blends elevated hospitality with the natural beauty of the surrounding mountains and lakes. Located just across from a world-class mountain biking network and enroute to Jasper, Goldeye will welcome corporate groups, weddings, retreats, and outdoor adventurers looking for high-end experiences grounded in comfort, nature, and connection.
With a soft launch planned for October 2025, and a full opening in June 2026, our culinary program is central to the guest experience - offering fresh, thoughtful, and locally inspired food in an unforgettable setting.

WHAT WE’RE LOOKING FOR

We’re looking for a hands-on, passionate leader who’s not just a great chef, but someone who understands what it means to build a team, a culture, and a guest experience from the ground up in a truly unique setting.

THE ROLE:

Goldeye Resort is seeking a full-time Head Chef to lead and shape our culinary program year-round. This is a hands-on leadership role for someone who thrives on building systems from the ground up, leading teams, and crafting menus that highlight seasonal, local ingredients in a way that feels both approachable and elevated for a wide variety of guest groups.
As Head Chef, you’ll be responsible for developing and executing menus for retreats, corporate groups, weddings, and everyday resort dining. You’ll establish and oversee all aspects of kitchen operations, from menu design, prep systems and managing inventory to training staff and ensuring service excellence.
This role goes beyond day-to-day kitchen leadership. You will be a key part of building something truly special as Goldeye prepares for its official launch in June 2026. The Head Chef will play a critical role in shaping the resort’s long-term culinary identity, creating memorable food experiences that define Goldeye for years to come. Working in close collaboration with Director of Operations and Restaurant Consultants, you’ll have the opportunity to leave your mark on a one-of-a-kind resort and be at the forefront of bringing its culinary vision to life.
Contract Dates: September/October 2025
Time Commitment: Full-time, on-site (free accommodations provided)

KEY RESPONSIBILITIES

Menu & Culinary Execution
· Execute scalable multi-day menus for small-large group retreats (breakfast, packed lunches, dinner, snacks)
· Create and design various program and function menus for weddings, retreats, and special events
· Ensure quality, consistency, and dietary flexibility (GF, vegetarian, etc.)
· Use local and Alberta-based suppliers where possible
· Oversee kitchen service and execution to ensure a flawless dining experience for guests
· Adjust menus based on guest feedback, availability, and service flow
Kitchen Leadership & Setup
· Support hiring and onboarding of kitchen support staff (line cooks, prep cooks, dishwasher etc.)
· Set up all necessary kitchen process guides and checklists to ensure a efficiently operated kitchen to execute prep and service.
· Develop kitchen stations, prep systems, cleaning routines, and service flow
· Maintain full AHS compliance and cleanliness standards
· Lead team during service with calm, confident professionalism
Inventory & Vendor Management
· Coordinate and execute ordering, deliveries, and stock rotation
· Minimize waste, control food cost, and maintain quality
· Align kitchen operations with service model to enhance the guests overall experience
Finance & Admin
· Track inventory usage, minimize waste, and ensure portion consistency to maintain target food cost percentages aligned with budget goals
· Develop detailed cost breakdowns for all menu items and recommend pricing strategies that balance guest value with profitability
· Provide input into seasonal and event-specific kitchen budgets, including labor, food, and supply costs
· Source quality ingredients at competitive prices, negotiate with suppliers when needed, and ensure cost-effective purchasing aligned with the culinary vision
· Maintain accurate records for food cost tracking, inventory, ordering, and expenses; provide regular reporting Director of Operations and Executive Director for budget oversight