About Us

Set along lush golf greens and framed by Vancouver Island?s rugged mountains, The Westin Bear Mountain Resort & Spa, Victoria offers stunning natural beauty, resort comfort, and elevated hospitality just minutes from downtown Victoria.

Our property features world class golf, nature trails, dining experiences, meeting and event spaces, and Amatista Spa. We continue to focus on delivering an exceptional guest experience through thoughtful service, quality, wellness, and a strong sense of place.

We are seeking a highly motivated, creative, and experienced Executive Chef to lead our culinary team and support the continued growth of our food and beverage operation.

About the Position

Reporting to the General Manager, the Executive Chef is responsible for leading the daily culinary operation of the resort, including restaurant service, banquets and catering, in room dining, food quality, menu development, food safety, kitchen productivity, and guest satisfaction.

This role requires a hands on culinary leader who can bring structure, creativity, consistency, and strong leadership to a multi outlet resort environment. The Executive Chef will work closely with the Food and Beverage leadership team, hotel leadership, suppliers, and culinary associates to deliver exceptional culinary experiences aligned with Marriott and Westin brand expectations.

The weekly work schedule will vary based on business levels and operational needs.

Key Responsibilities

Culinary Operations

• Create fresh, healthy, seasonal, and innovative menus for all food and beverage outlets, including the all day restaurant, bar, banquets and catering, and in room dining.
• Lead recipe development, menu planning, menu costing, and menu pricing in alignment with business needs and guest expectations.
• Maintain a strong focus on food quality, consistency, presentation, and guest experience.
• Ensure all kitchen operations comply with applicable food safety regulations, sanitation standards, workplace safety requirements, and Marriott brand standards where applicable.
• Monitor food cost through effective ordering, inventory controls, waste reduction, and proper use of provisions.
• Work collaboratively with suppliers and the purchasing team to ensure quality, consistency, and timely delivery of food products and kitchen supplies.
• Support the annual planning of the food and beverage budget, including labour productivity, food cost, forecasting, and operational planning.
• Actively support property wide sustainability initiatives and responsible kitchen practices.
• Oversee the stewarding department and ensure cleanliness, organization, and operational efficiency in all kitchen areas.
• Proactively interact with guests and operational leaders to obtain feedback and support continuous improvement.

Team Leadership

• Hire, train, coach, motivate, develop, and manage culinary associates.
• Lead by example and create a respectful, accountable, and service focused kitchen environment.
• Supervise food preparation and cooking standards across the culinary team.
• Ensure culinary associates understand and follow established culinary standards, recipes, preparation methods, plating expectations, and quality guidelines.
• Develop and maintain clear visual standards of performance for key menu items, including recipe ingredients, preparation methods, cooking standards, and plated presentation references.
• Ensure appropriate staffing and scheduling in accordance with business levels and productivity guidelines.
• Provide regular feedback, coaching, and reinforcement of standards related to service, quality, teamwork, and operational details.
• Coordinate, attend, and lead departmental meetings as required.
• Prioritize effectively, make sound operational decisions, and support the team through changing business needs.

Qualifications

• Minimum 5 years of experience in a high volume, multi outlet kitchen within a minimum 4 star hotel, resort, resta