Head Chef

Build your culinary career in one of Canada's most iconic mountain destinations. The Mexican Corner is looking for an experienced and passionate Chef to lead our Back of House team in Whistler, BC. This is a hands-on leadership opportunity for a Chef who loves being in the kitchen, developing people, creating consistent high-quality food, and taking ownership of the operational and financial performance of their kitchen. As our senior culinary leader, you will oversee daily kitchen operations, food quality, menu execution, food and labour costs, purchasing, inventory, food safety, and the development of your culinary team. You'll work closely with restaurant leadership while remaining actively involved in service and day-to-day kitchen operations. Why Join Us? Working in Whistler is about more than the job. We offer a benefits package designed to support both your career and your lifestyle: Excellent tips Lifestyle or Ski Pass Extended Health Benefits, including prescription drugs, dental and vision coverage Life Insurance Employee Assistance Program (EAP) Education Allowance to support continued professional development Staff meal and non-alcoholic beverage while on shift 40% employee discount across Infinity Enterprises Group food & beverage locations Partner discounts on hotels, retail, car rentals, entertainment and more through CFIB What You'll Lead You'll have responsibility for the overall performance of the kitchen, including: Leading daily BOH operations and service Maintaining exceptional food quality, consistency and presentation Developing menus, recipes, specifications and recipe costing Managing food cost, labour, inventory, purchasing and waste Recruiting, training, coaching and developing the kitchen team Building a positive, accountable and high-performing kitchen culture Managing supplier relationships and identifying purchasing opportunities Maintaining FoodSafe, sanitation, health and WorkSafeBC standards Working collaboratively with FOH and restaurant leadership to deliver an exceptional guest experience The position also carries meaningful financial accountability, including food-cost performance, menu profitability, inventory controls, purchasing and labour management. What We're Looking For We're looking for a culinary leader who brings: 5+ years of progressive culinary leadership experience Previous experience as a Chef, Executive Sous Chef or equivalent culinary leadership role Experience in a high-volume, full-service restaurant Strong knowledge of food cost, inventory, purchasing and labour management Experience with menu development and recipe costing Strong coaching, communication and team-development skills FoodSafe Level 2 certification, or the ability to obtain it upon hire Culinary education is preferred but not required These requirements align with the experience and qualifications established for the position. About the Opportunity This isn't a desk-based Chef position. We're looking for someone who wants to lead from the kitchen, develop their team and have a direct impact on the restaurant's performance. If you're ready for your next culinary leadership opportunity and the chance to build your career while living and working in Whistler, BC, we'd love to hear from you.

Lead the Back of House team and oversee daily kitchen operations, ensuring high food quality and consistent presentation. Manage financial performance including food and labour costs, inventory, and supplier relationships.

Requires over 5 years of progressive culinary leadership experience in a high-volume, full-service restaurant. Candidates should possess strong knowledge of kitchen management and hold or be able to obtain a FoodSafe Level 2 certification.

• Tips • Lifestyle or Ski Pass • Extended Health Benefits • Prescription Drugs • Dental Coverage • Vision Coverage • Life Insurance • Employee Assistance Program (EAP) • Education Allowance • Staff Meal • Non-alcoholic Beverages • Employee Discount • Partner Discounts

• Food safetyPreferred

Identified from the job description. Confirm important requirements above.

• Culinary Leadership
• Menu Development
• Food Cost Management
• Labour Management
• Inventory Control
• Purchasing
• Team Development
• Recipe Costing
• Food Safety
• Staff Coaching
• Supplier Relationship Management
• Kitchen Operations

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum education

Professional degree

Minimum experience

5+ years

Apply by

Sep 16, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Director

Application method

Direct apply is available