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Added 9 mins ago
Finance Manager
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Full-time
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IPI Delta Kamloops

Executive Chef

Kamloops, BC, Canada

Pay: $80,000 to $100,000 CAD / year
Job type: Full-time
Experience: 5–7+ years of progressive leadership experience in Premium hotels, upscale restaurants, or high-end catering operations.
Posting language: English
Posted: Sep 29, 2026

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Original job description

Location: Kamloops, BC

Department: Culinary

Reports To: General Manager

Job Type: Full-time, Permanent

Pay: $80,000 - $100,000 per year

About the Role

The Executive Chef is a key member of the Delta Hotels by Marriott Kamloops leadership team, responsible for overseeing all culinary operations for a high‑volume, Cordo restaurant and a thriving catering and banquet division. This role ensures exceptional food quality, innovative menu design, financial performance, and a seamless guest experience across all hotel outlets, including room service, restaurants, lounges, large‑scale banquets. The ideal candidate is a strategic leader who thrives in a Premier hotel environment, excels in both fine‑dining and catering production, and can elevate the hotel's culinary reputation through creativity, consistency, and operational excellence.

What You’ll Do

Culinary Leadership

Lead and manage all day-to-day kitchen operations across multiple outlets.
Create and execute seasonal menus that reflect current culinary trends and hotel brand standards.
Ensure consistent quality, taste, and presentation of all dishes served in the restaurant and catering programs.
Conduct regular tastings, menu reviews, and quality audits.

Catering & Banquet Operations

Develop banquet and catering menus tailored to weddings, conferences, corporate events, and VIP functions.
Oversee large-scale production for high-volume events while maintaining premium quality.
Collaborate closely with the Banquets Manager and Catering Sales team to ensure flawless event execution.
Participate in client tastings and special event planning when required.

Team Management

Recruit, train, mentor, and inspire a high-performing culinary team.
Foster a culture of respect, accountability, and continuous improvement.
Create schedules, oversee labor control, and conduct ongoing skills development.
Promote adherence to all food safety, sanitation, and health regulations.

Financial & Operational Management

Manage food costs, labor costs, inventory, and purchasing in line with hotel targets.
Build strong relationships with vendors and negotiate contracts to ensure premium product quality.
Analyze P&L statements, forecast needs, and implement strategies to optimize profitability.
Implement systems that improve efficiency, reduce waste, and maintain exceptional standards.

Brand & Guest Experience

Uphold and enhance the hotel's upscale brand identity through all culinary offerings.
Support marketing initiatives, seasonal promotions, and signature hotel events.
Interact with guests when appropriate, especially VIPs, corporate clients, and event hosts.
Continuously innovate to position the hotel as a culinary leader in the region.

What We’re Looking For

5–7+ years of progressive leadership experience in Premium hotels, upscale restaurants, or high-end catering operations.
Proven success managing both restaurant and banquet/catering culinary programs.
Strong knowledge of international cuisine, current culinary trends, and premium ingredients.
Demonstrated ability to lead large and diverse teams in a fast-paced environment.
Exceptional organizational, communication, and leadership skills.
Certification in Food Safety/Food Handling required.
Culinary degree or Red Seal certification strongly preferred.

Working Conditions

Fast-paced hospitality and culinary environment with exposure to heat, steam, noise, sharp equipment, hot surfaces, and varying temperatures.
Work in both kitchen and administrative settings while supporting restaurant, banquet, catering, and in-room dining operations.
Flexible schedule required, including mornings, evenings, weekends, holidays, and extended hours based on business needs.
Frequent interaction with Culinary, Food & Beverage, hotel leadership, suppliers, and guests.

Physical Requirements

Ability to stand and move throughout kitchen and food service areas for extended periods.
Frequent walking, bending, reaching, stooping, kneeling, pushing, and pulling.
Ability to safely lift, carry, push, or pull food products, kitchen equipment, and supplies weighing up to 50 pounds.
Ability to work safely around heat, steam, sharp equipment, hot surfaces, and varying temperatures.
Ability to inspect food preparation, storage, banquet, and service areas throughout the property.
Manual dexterity and coordination required to safely operate kitchen equipment and assist with food preparation when required.
Ability to work in a physically demanding environment while maintaining attention to detail, food quality, and safety standards.

Why Join Us

Opportunity to grow within Delta Hotels by Marriott, part of a global brand
Work with an experienced and supportive leadership team
A collaborative team culture where your contributions are valued
Marriott travel discounts and food & beverage perks
Ongoing training and development opportunities
Staff meal program
Extended health benefits

At Delta Hotels by Marriott Kamloops, we believe great hospitality starts with great people - and we’re always looking for passionate, authentic team members who love to collaborate. As a full‑service hotel in the heart of the community, we offer a fast‑paced, supportive workplace where you can learn, grow, and be proud of what you do every day. Here, teamwork isn’t just a buzzword, it’s how we deliver standout guest experiences, bring meaningful events to life, and have each other’s backs behind the scenes. We value respect and inclusion, celebrate initiative, and recognize potential. If you’re ready to bring your energy, ideas, and care to a team that invests in you, Delta Kamloops is where you can build more than memorable stays - you can build a meaningful career.

We thank all applicants for their interest. Only those selected for an interview will be contacted.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

We are committed to providing equal employment opportunities and an inclusive workplace. Accommodations are available on request for candidates taking part in all aspects of the recruitment and selection process.

an build a meaningful career.

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More about this job

Responsibilities

The Executive Chef oversees all culinary operations, including restaurant, catering, and banquet divisions, to ensure high-quality food and financial performance. They are responsible for leading the culinary team, managing kitchen operations, and innovating menus to align with hotel brand standards.

Requirements

Candidates must have 5–7+ years of progressive leadership experience in premium hotels or upscale catering environments. A culinary degree or Red Seal certification is strongly preferred, along with mandatory Food Safety certification.

Skills

Culinary leadership
Menu design
Financial management
Catering operations
Banquet management
Team management
Food safety
Inventory management
P&L analysis
Vendor relations
Staff training
Quality control
Strategic planning
Operational excellence
Communication skills

Benefits

Marriott travel discounts
Food and beverage perks
Ongoing training and development
Staff meal program
Extended health benefits

Visa sponsorship

Not detected in the job text

Keywords

Executive Chef
Culinary Operations
Banquet
Catering
Fine-dining
Red Seal
Food Safety
P&L
Inventory Control
Menu Development
Hospitality
Marriott
Leadership
Labor Control
Quality Audit
Vendor Management
Strategic Planning
Food Costing
Team Mentorship
Brand Standards

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