Summary
This is a well-established, independently positioned hotel in a coastal Canadian market is known for its strong connection to both travellers and the local community. The operation includes a full-service restaurant, seasonal outdoor dining, and a steady in-room dining program, all of which play an important role in the overall guest experience. The food offering is rooted in seasonality and regional sourcing, with an emphasis on approachability and consistency. The property attracts a balanced mix of leisure, business, and local guests, creating a dynamic environment that requires both structure and adaptability across the operation. Leadership is engaged and present, with an expectation that department heads are equally hands-on and accountable. The culture is grounded in respect, collaboration, and a genuine focus on delivering a high-quality, welcoming experience. This is not a large, corporate environment. It’s a place where details matter, teams are close-knit, and leaders are expected to be visible in the day-to-day operation. $70-80K + incentives
Description
- Oversee daily culinary operations across multiple outlets, ensuring consistency and quality
- Develop, cost, and implement seasonal menus that reflect creativity while remaining approachable and commercially viable
- Collaborate with senior culinary leadership on menu planning, features, and special events
- Lead food preparation, cooking, and plating with strong attention to detail and presentation
- Support ordering, inventory management, and food cost control
- Assist in achieving labour and operational targets
- Train, mentor, and supervise kitchen team members, fostering a positive and collaborative environment
- Maintain high standards of cleanliness, organization, and food safety compliance
- Ensure adherence to all health, safety, and operational policies and procedures
- Support performance management and ongoing development of culinary team members
- Communicate effectively with both kitchen and front-of-house teams
Requirements
- Red Seal Certification (or equivalent)
- Minimum 5 years’ experience overseeing multi-outlet kitchen operations
- Proven leadership experience with a focus on team development and engagement
- Strong understanding of food cost, labour management, and kitchen systems
- Ability to remain composed and solution-oriented in a fast-paced environment
- Demonstrated creativity balanced with operational discipline
- Solid understanding of both back-of-house and front-of-house operations
- Valid Food Safe Certification (Level 2 preferred); First Aid and WHMIS considered assets
- Proficiency with basic systems (Microsoft Office, inventory tools, etc.)
- Flexible availability, including evenings, weekends, and holidays
Corporate Culture
- Opportunity to work within a well-established and respected hospitality operation
- Exposure to a multi-outlet environment with diverse service offerings
- Collaborative leadership team and supportive working environment
- A platform to further develop both culinary and operational leadership skills
- Competitive compensation package aligned with experience