Chef de Cuisine, East Kootenays (Fernie)

If you are a culinary expert with strong leadership skills, a commitment to excellence, and a passion for Mediterranean-inspired wood‑fired cooking, we want to hear from you!

This is an exciting opportunity to lead the team at a renowned Whistler Restaurant known for its vibrant energy and soulful food as their

Chef de Cuisine . Ideal for an experienced Head Chef with a passion for delivering an exceptional high‑quality dining experience that keeps customers coming back. Offering excellent top wages, including performance bonuses, a ski pass and other great benefits.

About the Role, Benefits&Perks:

Full‑time, year round in the heart of Whistler Village.

Starting in the range of $82,000-$87,500 plus gratuities (around 20k per year) based on experience.

Performance Bonus: Up to 10% of annual salary ($8,000) based on hitting key restaurant metrics.

Perks: Comprehensive benefits package, meal programs&ski pass.

Assistance with PR applications or LMIA extensions is also available.

Unique Value‑Driven Culture The owners of this top Whistler restaurant believe culture is their most valuable ingredient. “We are fiercely protective of our environment and are looking for a leader who doesn’t just fit in but actively uplifts the team.”

Attitude Over Everything:

We hire for heart and work ethic. We believe skills can be taught, but a positive, team‑first “atmosphere” is a requirement.

“We Grow Our Own Tomatoes”:

This is our internal mantra. We are committed to cultivating talent from the ground up and pride ourselves on promoting from within. As Chef de Cuisine, you are the lead gardener—responsible for spotting potential and nurturing the next generation of culinary stars.

Humble but Effective:

We value leaders who carry themselves with humility. You should be approachable and grounded in your daily interactions with staff and guests, yet decisive and highly effective in execution.

The Perfect Candidate:

The Right Spirit:

A humble leadership style that inspires loyalty and maintains a high‑energy, positive kitchen atmosphere.

Experience:

3–5 years in a senior kitchen leadership role (CDC or Executive Sous) within a high‑volume, premium environment.

Technical Skill:

Deep knowledge of Mediterranean flavors and comfort with wood‑fired ovens/rotisseries is a significant asset.

Business Acumen:

You understand P&L statements and know how to balance“culinary art” with “business heart.”

Responsibilities Include:

Exceeding Expectations:

Go beyond the“standard” to create “wow” moments for every guest who walks through our doors.

Talent Cultivation:

Identify and mentor high‑potential team members to prepare them for future growth within the company.

Operational Excellence:

Manage food costs (COGS) and labor productivity without compromising quality.

Culinary Leadership:

Maintain and elevate our menus while contributing to seasonal features and daily specials.

Safety&Sanitation:

Uphold the highest standards of food safety and kitchen cleanliness.

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