Executive Chef

Lead culinary operations across multiple outlets, ensuring exceptional quality, consistency, and presentation.

Develop, test, and implement innovative menus that align with guest expectations and overall brand standards.

Provide strong team leadership, coaching, and development to cultivate a high-performing kitchen brigade.

Collaborate with operations leadership on food quality, cost management, and service delivery.

Oversee food safety, sanitation, inventory controls, and compliance with relevant standards.

Maintain a visible, hands-on presence in the kitchens to support consistency, training, and team engagement.

Requirements

Proven experience as an Executive Chef or Senior Sous Chef in high-volume, multi-outlet operations.

Demonstrated creativity, progressive culinary thinking, and a willingness to push boundaries.

Strong leadership skills with the ability to positively influence culture and team performance.

Experience in destination, resort, attraction-based, or multi-outlet hospitality environments is an asset.

Solid organizational and administrative abilities, with a focus on operational efficiency.

A hands-on leadership style with the ability to thrive in a dynamic, guest-focused environment.

Corporate Culture

Career advancement opportunities across a network of tourism and hospitality operations

Join a welcoming, globally diverse team

Discounts on lodging, dining, and retail services across associated properties

Complimentary access to local visitor attractions

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