Executive Chef
Executive Chef
Position Title: Executive Chef
Position Overview
The Executive Chef is responsible for the overall leadership, strategy, and execution of all culinary operations at The Quarterdeck Resort. This role oversees the restaurant, events, and catering programs, ensuring exceptional food quality, operational efficiency, and a consistent, elevated guest experience that reflects our coastal brand.
The Executive Chef is both a hands-on leader and strategic partner, responsible for menu development, cost control, team leadership, and continuous culinary innovation.
Key Responsibilities
Culinary Leadership & Menu Development
- Design and execute seasonal, locally inspired menus across all dining outlets
- Maintain consistency, quality, and presentation standards across all offerings
- Develop event, wedding, and group menus aligned with guest expectations and budgets
- Continuously innovate while preserving core, high-performing menu items
Kitchen Operations
- Oversee all day-to-day kitchen operations, including prep, service, and execution
- Ensure efficient workflows, station organization, and service timing
- Maintain high standards of cleanliness, food safety, and kitchen maintenance
- Implement and enforce standard recipes, portioning, and plating guidelines
Financial & Cost Management
- Manage food and labour costs to meet or exceed budget targets
- Oversee purchasing, inventory control, and supplier relationships
- Analyze food cost percentages, waste, and efficiencies to maximize profitability
- Contribute to budgeting, forecasting, and financial reporting
Team Leadership & Development
- Recruit, train, mentor, and retain a strong culinary team
- Build schedules based on business levels and labour targets
- Foster a positive, accountable, and high-performing kitchen culture
- Conduct performance reviews and support ongoing staff development
Collaboration & Guest Experience
- Work closely with Front of House leadership to ensure seamless service
- Partner with resort leadership on programming, promotions, and guest experiences
- Engage with guests when appropriate to enhance the overall dining experience
- Support execution of weddings, corporate retreats, and special events
Qualifications
- Proven experience as an Executive Chef or Senior Sous Chef in a resort, hotel, or high-volume restaurant
- Strong leadership, organizational, and communication skills
- Solid understanding of food costing, inventory management, and budgeting
- Food Safety Certification
- Ability to work flexible hours, including evenings, weekends, and holidays
Assets
- Leadership and team development
- Culinary creativity and innovation
- Financial and operational insight
- Attention to detail and consistency
- Ability to perform under pressure
Benefits
- Competitive salary based on experience
- Performance-based incentives
- Health and dental benefits
- Creative input and autonomy in menu development
- Staff perks and resort discounts
- Opportunity to grow within a dynamic hospitality environment
About Us
At The Quarterdeck Resort, we are committed to genuine hospitality, strong teamwork, and delivering memorable dining experiences. We value leaders who are hands-on, collaborative, and passionate about both food and people.
Please send your resume to jforrest@quarterdeck.ca or drop it off in person at the resort.