EXECUTIVE CHEF
Regent Hotel — Revelstoke, British Columbia
Lead the kitchens behind 112 Restaurant, River City Pub and our banquet and event program, delivering elevated dining that brings guests back.
Job type: Full-time, permanent, on-site
Salary: Negotiable, dependent on experience - in-person discussion
Location: Revelstoke, British Columbia
Reports to: Owner & General Manager
Scope: 112 Restaurant, River City Pub, banquets & catering, in-room dining
ABOUT THE ROLE
The Executive Chef leads the culinary program across three distinct venues: a refined dining room, a lively pub with a loyal local following and a steady flow of visitors, and banquet rooms that must deliver the same standard at volume. Menus, quality standards and costing are developed collaboratively with the Owner and Food & Beverage Manager.
Revelstoke is a resort destination drawing international guests through ski season, the summer alpine and river seasons, weddings and conferences. Expectations are high and volume shifts significantly with the calendar, so the kitchen must scale in both directions without any decline in quality.
This role is as much about building as running. You will develop the menus, strengthen the systems behind them, and grow a brigade capable of holding the standard independently during peak service.
THE WINTER SEASON: CMH HELI-SKIING
Through the winter, the Regent Hotel and 112 Restaurant operate as the Revelstoke CMH Heli-Skiing Lodge. Each fall the Executive Chef designs a distinct seasonal menu for these guests, balancing culinary creativity with the timing and flow of a heli-skiing day: breakfast served daily in the function room, lunch provided on the mountain, apres in the Lounge, dinner nightly in 112 Restaurant, and special opening and closing banquets in the function room.
The menu itself is yours to create. Winter menus are shared with the CMH Senior Culinary team for review before the season begins - not to limit the cooking, but to confirm the standard of service is consistent across all CMH lodges. Within that, the Executive Chef has full creative licence over the dishes.
WHAT YOU WILL DOCosting and cost control (first priority)
- Cost every recipe before it reaches a menu - plate cost, yield and target margin - and re-cost as supplier pricing changes.
- Hold food cost and kitchen labour to budget each period, supported by monthly inventory counts and line-by-line review of theoretical versus actual variance.
- Review results monthly with the Owner, presenting the drivers behind each variance and the corrective plan.
- Engineer menus on contribution margin - cross-utilize product, price to the market, and retire items that do not perform.
- Negotiate supplier pricing, manage purchasing and receiving, and verify every delivery against specification.
- Reduce waste, over-portioning, spoilage and comps through clear specifications, disciplined prep and team accountability.
Culinary direction
- Develop, write and cost menus for all three outlets, refresh them seasonally, and test every dish before it goes live.
- Own presentation standards: plating, portion control and a photographed reference for each item.
- Collaborate with the bar and events teams on pairings, tasting menus and signature offerings that drive bookings.
Kitchen operations
- Run daily service across all three kitchens - expediting, quality checks and pace - with a visible presence on the line during peak periods.
- Set prep lists, production schedules and par levels against forecast covers and confirmed event bookings.
- Maintain equipment, sanitation and organization to a standard that would pass an unannounced inspection.
Team and culture
- Recruit, schedule, train and develop the brigade, building the depth for the kitchen to run on systems rather than individuals.
- Coach in the moment and maintain a kitchen culture that retains people: calm, respectful and appropriately demanding.
- Work closely with front of house, banquets and sales so the food and the service are aligned.
Standards and compliance
- Enforce food safety and FoodSafe practices, allergen control and BC health regulations, with documentation to match.
- Uphold occupational health and safety standards and lead by example on safe work practices.
QUALIFICATIONSRequired
- Red Seal certification or equivalent culinary credential.
- Five or more years leading a kitchen as Executive Chef, Chef de Cuisine or senior Sous Chef.
- Multi-outlet or hotel experience, including volume banquet execution.
- Demonstrated command of food and labour cost control.
- Valid food safety certification, or ability to obtain before start.
- Legally entitled to work in Canada.
Assets
- A track record of building a property's dining reputation - reviews, awards, repeat guests.
- Relationships with local suppliers and producers.
- Proficiency with POS, inventory and recipe-costing systems.
- Experience representing a kitchen publicly: media, tasting events and community partnerships.
COMPENSATION
Salary is negotiable and dependent on experience. We are open to discussing the full package with the right candidate.
WORKING CONDITIONS
This is a hands-on kitchen leadership role. Expect evenings, weekends and holidays through peak seasons, extended periods standing in a hot environment, and lifting up to 50 lb. In return, the role carries genuine authority over the culinary program, the backing of a property investing in its food, and a leadership team that measures success by the guest experience as well as the numbers behind it.
HOW TO APPLY
Apply through Indeed, or send your resume and a brief note on a menu you are proud of to [email protected] or [email protected].
The Regent Hotel is an equal opportunity employer.
Pay: From $33.00 per hour
Expected hours: No less than 35.0 per week
Benefits:
- Dental care
- Extended health care
- On-site gym
- On-site parking
Ability to commute/relocate:
- Revelstoke, BC: reliably commute or plan to relocate before starting work (preferred)
Work Location: In person
