Chef - Resort

Our client, an elevated luxury lodge with a renowned dining experience, is seeking an experienced Head Chef to lead culinary operations and deliver exceptional dining experiences for guests from around the world. This is an exciting opportunity for a hands-on culinary leader who combines refined culinary skills with strong financial acumen, operational discipline, and a passion for mentoring and developing teams. The successful candidate will oversee all aspects of kitchen operations, leading a talented culinary team focused on delivering high-quality cuisine within a unique remote destination setting. With responsibility for the lodge’s dining room and additional food service offerings, they will champion culinary excellence, implement effective systems and processes, and drive performance through strong leadership, consistency, and attention to detail. This role is ideal for a chef who thrives in an elevated hospitality environment and understands the balance between creativity, guest experience, team development, and financial performance. Subsidized self-contained onsite accommodation is available during the season. For a full-time year-round employee, there will also be accommodation available for your off-season assignment at one of their other locations Description Lead all culinary operations for the lodge dining room and supporting food service outlets, ensuring exceptional quality, consistency, and presentation Inspire, coach, and develop the culinary team through hands-on leadership, training, and mentorship Create and maintain elevated culinary standards that align with the lodge’s guest experience and brand expectations Oversee menu development, seasonal offerings, special events, and culinary programming Manage kitchen financial performance, including food costs, labour, purchasing, inventory, and waste reduction strategies Develop and implement systems, processes, and best practices to improve efficiency and operational consistency Collaborate with lodge leadership to support overall guest satisfaction and business objectives Ensure compliance with food safety, sanitation, and workplace health and safety standards Build a positive kitchen culture focused on teamwork, professionalism, accountability, and continuous improvement Maintain a visible leadership presence during service, supporting the team and ensuring an exceptional dining experience Requirements Proven experience as a Head Chef, Executive Chef, or senior culinary leader within a luxury hotel, resort, lodge, or fine dining environment Strong culinary foundation with experience creating elevated dining experiences and seasonal menus Demonstrated ability to manage kitchen operations with a strong understanding of financial controls and business performance Systems-oriented leader with experience implementing processes that improve consistency and efficiency Passionate mentor who enjoys developing and inspiring culinary teams Strong understanding of labour management, food cost controls, inventory management, and purchasing practices Exceptional organizational, communication, and problem-solving skills Ability to thrive in a remote or seasonal destination environment Culinary certification and/or formal culinary training considered an asset Corporate Culture $75,000 base salary Subsidized self-contained onsite accommodation during the season Year-round accommodation available for Regular Full-Time employees Opportunity to lead culinary operations in an exceptional destination hospitality environment Contact Carmen MacKeage at 403.670.9101 x5 or submit your resume in confidence below.

Lead all culinary operations for the lodge dining room and supporting food service outlets, ensuring exceptional quality and consistency. Inspire and develop the culinary team while managing kitchen financial performance and implementing effective systems.

Proven experience as a Head Chef or senior culinary leader in a luxury environment is required. Candidates should have strong culinary skills, financial acumen, and a passion for mentoring teams.

• Subsidized Self-Contained Onsite Accommodation

Identified from the job description. Confirm important requirements above.

• Culinary Leadership
• Menu Development
• Financial Management
• Team Development
• Food Safety
• Operational Efficiency
• Inventory Management
• Purchasing Practices
• Communication Skills
• Problem-Solving Skills
• Creativity
• Attention to Detail
• Mentorship
• Organizational Skills
• Guest Experience
• Seasonal Offerings

Minimum education

Trade certificate

Minimum experience

5+ years

Apply by

Aug 13, 2026