Executive Chef

Job summary

Lead all culinary operations for Bacchus Restaurant & Lounge, including banquets and in-room dining, while maintaining luxury fine-dining standards. Develop seasonal European menus and mentor the kitchen brigade to ensure exceptional food quality and financial performance.

Job details

Located on the corner of Hornby and Robson Street, in the very heart of Vancouver's most popular shopping, entertainment and financial district, the Wedgewood Hotel & Spa, member of the prestigious Relais & Châteaux collection, is a 83-room, luxury boutique property, meticulously appointed with European stylish rooms & suites, exquisite meeting spaces with the latest trending technology and the award-winning Bacchus Restaurant & Lounge. Awards and achievements: Tripadvisor Travelers’ Choice Best of the Best 2024 – #1 Hotel in Canada & #1 Luxury Hotel in Canada Canada’s Top 100 Restaurants – Bacchus Restaurant & Lounge Michelin Guide Recommended – Bacchus Restaurant & Lounge Job Description The Opportunity Lead and shape the identity of Bacchus Restaurant & Lounge within one of Vancouver’s most distinguished luxury hotels. Bring your vision to life through seasonal European cuisine, lead an exceptional kitchen brigade and build relationships with renowned chefs from the Relais & Châteaux community. With the strength and recognition of the Wedgewood brand, this is an opportunity to gain industry and media exposure, elevate your profile and make a lasting impact. Key Responsibilities Lead all culinary operations for Bacchus Restaurant & Lounge, banquets, special events and In-Room Dining, ensuring a consistently exceptional culinary experience across all outlets. Set, maintain and continuously elevate standards for food quality, presentation, creativity and kitchen execution, in keeping with the expectations of a luxury hotel and fine-dining restaurant. Develop distinctive seasonal menus that showcase exceptional ingredients, strong technique and a refined European culinary identity, while continuing to evolve the culinary positioning of Bacchus. Lead from the kitchen with a highly visible, hands-on approach, actively participating in preparation, service, menu development and quality control. Inspire, mentor and develop the culinary brigade, fostering a positive, respectful and high-performing environment. Recruit, train and retain talented culinary professionals while building a strong culture of teamwork, accountability and continuous improvement. Manage food and labour costs, purchasing, inventory and scheduling while consistently achieving departmental budgets and financial KPIs without compromising quality. Build strong relationships with suppliers and producers to source exceptional ingredients and ensure consistency, quality and value. Lead menu tastings, special events and culinary presentations, collaborating closely with the Managing Director, Hotel Manager and Food & Beverage Management. Work collaboratively within the Wedgewood culinary community and participate in opportunities to collaborate with renowned Relais & Châteaux chefs. Actively engage with guests when appropriate and proactively address feedback or service challenges with professionalism and a solution-oriented approach. Ensure full compliance with food safety, health and safety requirements and all Wedgewood Hotel & Spa standards. Maintain a strong leadership presence during key service periods and be available to work evenings, weekends, holidays and peak periods as required. Qualifications Minimum 5 years of experience in a significant culinary leadership role in a fine dining environment, such as Executive Chef or Chef de Cuisine. European-style culinary experience is a must. Strong hands-on experience in a fine-dining environment with a passion for culinary excellence. Proven experience leading, developing and inspiring a professional kitchen brigade. Experience creating and executing seasonal menus. Strong knowledge of food and labour cost management, budgeting and fiscal KPIs. Exceptional leadership, communication and organizational skills. Creative, detail-oriented and solution-oriented, with the ability to thrive in a fast-paced environment. Luxury hotel experience is an asset. Michelin-starred restaurant experience is an asset. Relais & Châteaux experience is an asset. Strong commitment to food safety and workplace standards. Flexible schedule with the ability to work weekends, evenings and holidays. Additional Information Why Join Wedgewood? Competitive compensation and a senior leadership opportunity. The opportunity to lead the culinary program at Bacchus Restaurant within the prestigious Wedgewood Hotel & Spa. Valuable media and industry exposure through the Wedgewood brand. Opportunities to meet, learn from and collaborate with renowned Relais & Châteaux chefs. The opportunity to lead a talented and passionate kitchen brigade. A platform to bring your culinary vision to life through seasonal menus and innovative ideas. A culture that values excellence, development, collaboration and achieving greater things together.

What you’ll do

Lead all culinary operations for Bacchus Restaurant & Lounge, including banquets and in-room dining, while maintaining luxury fine-dining standards. Develop seasonal European menus and mentor the kitchen brigade to ensure exceptional food quality and financial performance.

Requirements

Requires a minimum of 5 years of culinary leadership experience in a fine-dining environment with a mandatory background in European-style cuisine. Candidates must possess strong fiscal management skills and the ability to work a flexible schedule including weekends and holidays.

Benefits

• Competitive compensation • Senior leadership opportunity • Media and industry exposure • Professional collaboration with Relais & Châteaux chefs

Listed skills

• Budgeting · Preferred
• Quality Control · Preferred
• Team Leadership · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary Leadership
• European Cuisine
• Menu Development
• Food Cost Management
• Labour Cost Management
• Kitchen Management
• Fine Dining
• Staff Mentoring
• Budgeting
• Inventory Management
• Food Safety Compliance
• Supplier Relationship Management
• Quality Control
• Team Leadership
• Event Planning
• Hospitality Management

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership