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ATCO Group

Executive Chef - Future Opportunities

BC, Canada
Cariboo District I, BC, V0L 0A7, Canada

Job type: Full-time
Posting language: English
Posted: Aug 21, 2026

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Original job description

ATCO Frontec is seeking an Executive Chef to join our team in Western Canada. The Executive Chef is responsible for the daily operations of the kitchen, provides professional leadership and direction to the kitchen personnel. Creating of menus, ordering of products and ensuring all food services are preformed to the highest of standard possible.

This is a rotational position working 15 days on, and 13 days off. Rotation is subject to change.

Responsibilities:

Manage food services in strict compliance with Food Service Management Guides, Provincial and Federal regulations.

Manage and plan menu’s appropriate to the clientele in accordance with the Contract Scope of Work and within approved budgets

Monthly inventory and inventory control

Adheres to labour matrix and controls labour costs

Ensure that all meals are prepared and served to the highest standards possible while maintaining cost control and ensuring products are used effectively

Oversee the Kitchen Staff and ensuring all duties are performed in a professional and timely manner

Ensure the correct amounts of products are ordered for the capacity of the lodge

Oversee customer relations

Responsible for training and monitoring employees to ensure Health and Safety procedures are being followed

Conduct daily safety meetings with all kitchen staff

Inspect facilities or equipment for regulatory compliance and ensures PM’s are being done

Sets excellent customer service and work examples

Actively involved in ensuring they are following safe and sound procedures and are adhering to government regulations as well as WFS Health and Safety, policies and procedures.

Various other duties as assigned by management from time to time

Qualifications:

10 or more years of progressive culinary leadership experience in remote camps, workforce accommodations, institutional catering, hospitality or large-volume food service environments.
Experience leading in a unionized and non-unionized workplace is required.
Experience going a la carte service in a lodge setting is preferred
Advanced Food Safe Level 2 Certificate Required
Red Seal Cook certification is preferred
Valid CSTS and First Aid
Professional communication skills, oral, and written
Strong emotional intelligence, conflict resolution, and interpersonal effectiveness.
Work well under pressure
Effectively solve problems
Proficiency with Microsoft Office applications.

Why join our team:

We offer employee benefits, career advancement, and growth and development opportunities.
We believe in safety above all else, and we foster a welcoming and diverse culture, and we’re committed to an inclusive, fair, and respectful workplace.
This is a rotational position, with specific rotation schedules to be determined.
While on site, enjoy all meals, accommodation, and amenities free of charge.

We would like to thank everyone for their application; however, only those being considered for an interview will be contacted. This position has been identified as safety sensitive and will require completion of a pre-employment alcohol & drug test.

Collection, use, and retention of personal information will be in accordance with ATCO Group privacy policies and practices. By submitting your resume and personal information to the ATCO Group of Companies, and/or participating in a personal interview, you acknowledge and consent to the collection, use and disclosure of your personal information by the ATCO Group of Companies to determine your suitability for employment opportunities within the ATCO Group of Companies.

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More about this job

Responsibilities

The Executive Chef is responsible for managing the daily operations of the kitchen, ensuring high standards in food preparation and service. This includes menu creation, inventory management, and overseeing kitchen staff.

Requirements

Candidates must have a minimum of 8 years of experience in an Executive Chef role and hold a Culinary Red Seal. Experience in large facilities and menu development is preferred.

Skills

Culinary Red Seal
Menu Development
Professional Communication
Training
Mentoring
Coaching
Problem Solving
Organizational Skills
Time Management
Report Writing
Inventory Control
Customer Relations
Health and Safety Procedures
Food Service Management
Regulatory Compliance
Cost Control

Visa sponsorship

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Keywords

Executive Chef
Culinary Red Seal
Menu Development
Food Service Management
Inventory Control
Health and Safety
Customer Relations
Training
Mentoring
Coaching
Problem Solving
Organizational Skills
Time Management
Report Writing
Cost Control
Regulatory Compliance

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