Chef De Cuisine
- Kelowna, BC, Canada
$75,000 to $85,000 CAD / year · Full-time
Applications open in a new tab.
Job details
- Pay
- $75,000 to $85,000 CAD / year
- Job type
- Full-time
- Apply by
- Experience
- 7+ years of professional kitchen experience, ideally within an upscale restaurant, hotel or resort environment.
- Posting language
- English
- Posted
Original job description
Chef de Cuisine – Luxury Resort
Location: Kelowna, BC
Salary: $75,000–$85,000
We are seeking an experienced Chef de Cuisine to lead the culinary operations of a luxury resort dining venue in Kelowna. This is an exciting opportunity for a hands-on culinary leader to oversee multiple dining experiences, including fine dining, a lounge, seasonal outdoor dining and banquets, while driving food quality, team development and kitchen performance.
The Role
- Oversee daily kitchen operations, ensuring consistent food quality, presentation, portioning and timely service.
- Lead menu development, seasonal offerings and special dining experiences.
- Manage culinary execution across multiple outlets and assigned banquet events.
- Lead, train and develop the kitchen team, overseeing recruitment, onboarding, scheduling and performance management.
- Manage food costs, labour, purchasing, inventory and operating budgets.
- Monitor portion control, production levels, product usage and waste to maximize profitability.
- Build strong supplier relationships and oversee product quality and purchasing practices.
- Maintain high standards of food safety, sanitation, kitchen organization and workplace safety.
- Collaborate with front-of-house leadership and other resort departments to deliver exceptional guest experiences.
The Ideal Candidate
- 7+ years of professional kitchen experience, ideally within an upscale restaurant, hotel or resort environment.
- Previous experience leading and developing a culinary team in a high-volume or elevated dining operation.
- Strong technical culinary skills, including menu execution, large-scale production and food presentation.
- Proven understanding of food costing, inventory management, purchasing, labour scheduling and budgeting.
- Culinary certificate or diploma preferred.
- Current FoodSafe certification required.
- Passion for quality food, seasonal and local ingredients, and exceptional guest experiences.
- Strong leadership, communication and organizational skills, with the ability to perform under pressure.
- Flexible to work evenings, weekends, holidays and peak seasonal periods.
More about this job
Responsibilities
Oversee culinary operations across multiple dining outlets and banquet events, ensuring consistent food quality, presentation, timely service, and high standards of safety and sanitation. Lead menu development and kitchen staff while managing food and labour costs, purchasing, inventory, budgets, and collaboration with other resort departments.
Requirements
Requires 7+ years of professional kitchen experience, ideally in an upscale restaurant, hotel, or resort, and prior experience leading a culinary team in a high-volume or elevated dining operation. Candidates need strong culinary, costing, inventory, purchasing, scheduling, budgeting, leadership, and communication skills; a culinary certificate or diploma is preferred, and current FoodSafe certification is required.
Skills
- Kitchen Operations
- Menu Development
- Food Quality Control
- Food Presentation
- Team Leadership
- Staff Training and Development
- Recruitment and Onboarding
- Scheduling
- Performance Management
- Food Costing
- Inventory Management
- Purchasing
- Budgeting
- Food Safety
- Sanitation
- Supplier Relations
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
Keywords
- Chef De Cuisine
- Luxury Resort
- Hospitality
- Kitchen Operations
- Fine Dining
- Lounge
- Seasonal Outdoor Dining
- Banquets
- Menu Development
- Seasonal Offerings
- Food Quality
- Food Presentation
- Large-Scale Production
- Food Costing
- Labour Scheduling
- Inventory Management
- Purchasing
- Operating Budgets
- Portion Control
- Waste Reduction
- Supplier Relationships
- Food Safety
- Sanitation
- Workplace Safety
- FoodSafe Certification
- Local Ingredients