Position Summary:

The Executive Chef reports to and works with the Director, Gordon Ramsay Restaurants to achieve department and property goals. This management role will oversee the day-to-day operations of the Culinary Department. Primary responsibilities include maintaining product and service quality in alignment with brand standards, ensuring the kitchen operates efficiently and creating an engaging Team Member environment. Equipped with a strong background in culinary management and a background in the hospitality industry, this individual will consistently deliver exceptional dining experience and guest satisfaction. They will ensure adherence to the Company’s policies and procedures, motivate and lead by example and support Great Canadian’s learning environment while establishing a safe and inclusive work environment for all team members.

Key Accountabilities:

• Lead daily culinary operations to ensure smooth service delivery and consistent execution
• Provide strong leadership through direction, mentoring, motivation, and development of team members
• Ensure full compliance with all policies and procedures related to River Rock Casino Resort, Gordon Ramsay, and Health and Safety standards
• Champion culinary execution and food quality, including menu creation and accurate menu costing
• Achieve, analyze, and report on financial targets related to labour costs and cost of goods
• Support the development of annual budgets and monthly financial forecasts
• Support food procurement processes by working closely with the procurement team and maintaining strong vendor relationships
• Ensure appropriate staffing levels, training, and compliance requirements for all team members
• Collaborate closely with the Operations Manager to maintain effective working relationships and successful daily operations
• Ensure strict compliance with food safety and sanitation regulations
• Perform other duties as assigned or directed

Education and Qualifications:

• Minimum five (5) years of experience in culinary management, preferably in a Head Chef, Executive Chef, or Senior Culinary role
• Experience in a steakhouse or equivalent high‑volume, full‑service restaurant environment preferred
• Red Seal Certification is considered an asset
• Butchery training is considered an asset
• Experience working in a unionized environment and/or within a resort or hotel operation is considered an asset
• Working knowledge of Point of Sale (POS) systems, inventory and food cost control systems (such as Optimum Control), and Microsoft Office applications
• Serving It Right certification required
• Food Safe Level 1 and Level 2 certifications required
• Strong interpersonal, communication, and problem‑solving skills
• Ability to work effectively under pressure and contribute as part of a collaborative team
• Strong guest‑focused mindset, with a commitment to exceptional service and quality
• Solid technical knowledge of food production, execution, menu creation, and food presentation
• Alignment with Great Canadian Entertainment values
• Ability to successfully complete a criminal background check