About this role
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, b