Executive Chef

Full time Permanent Rocky Mountaineer in Tourism/Hospitality
  • Vancouver, British Columbia, 1755 Cottrell Street Vancouver BC View on Map
  • Post Date : November 18, 2021
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Job Detail

  • Career Level Red Seal
  • Experience 2-5 Years
  • Posting ID CULIN001484
  • No. of Openings 1
  • Department Guest Operations
  • Training Provided Yes

Job Description

The Executive Chef reports into the Director of Onboard Operations.  This position is accountable to oversee all culinary operations Onboard including menu development and process/standards development and implementation for both Canada and the United States.

Key Areas of Accountability 

Team Engagement & People Leadership

  • Provide culinary leadership to the Onboard Operations Department
  • Build upon the workplace culture within the onboard management and front-line teams that reflects the values of Rocky Mountaineer
  • Recruit, onboard, train and develop a high performance and highly engaged team capable of executing team plans
  • Lead communications with the Crew Scheduler and Onboard Senior Managers as required for Team schedule management
  • Ensure successful execution of pre-season training for all culinary team members
  • Performance Management through effective coaching, audits and supporting Sous Chefs to help elevate their individual management and leadership skills
  • Succession planning of team and the Onboard Operations Department
  • Collaborate with Senior Onboard Managers on implementation of Team Recognition Programs
  • Act as a key culinary contact for Charters, Fams & Media Trips and Learning Journeys
  • Champion intra and interdepartmental team building initiatives by establishing strong working relationships and effectively communicating with internal and external partners
  • Lead and communicate change initiatives within both Onboard Operations and RM. Empower team members to take ownership and accountability for achieving individual and department goals
  • Lead the crew meal recipe planning and provisioning

Safety & Emergency Response 

  • Lead the Onboard Safety Culture and timely Incident Reporting
  • Lead the Onboard Food safety and HACCP programs and audits
  • Support activities of WHSC
  • Support Onboard Safety Training and Emergency Preparedness
  • Ensure adherence to the Onboard SMS Program
  • Participate in the execution of RM Emergency Response Plans

Guest Programs

  • Lead culinary Quality Assurance reporting and connect with Data & Insights Department as required on guest metrics to drive guest experience.
  • Manage all aspects of onboard culinary service and food safety standards
  • Maintain and update as required all documentation related to onboard service delivery, recipes (including photos), station guides, safety and emergency response including BPS, cleaning procedures manuals, safety procedures, etc.
  • Deliver training modules related to onboard culinary programs
  • Act as the key contact for the onboard team for Destinations, GEC, Rail Operations, Sales, Marketing, Product Operations related to culinary issues.
  • Identify and act on opportunities to improve service delivery programs for Onboard Operations
  • Champion change initiatives, continuous improvement, and process development/implementation
  • Manage onboard document library for standards and processes.
  • Monitor feedback from onboard teams & guests related to culinary & service delivery and follow up with stakeholders to ensure action is taken on “pain” points
  • Work closely with external catering partner and Kamloops Distribution to ensure train is provisioned correctly and is following Food safety/HACCP standards
  • Give direction to Procurement on product selection for the train
  • Create menus and lead discussions with catering provider on execution, costing and provisioning products for the train

Fiscal Responsibility

  • Ensure catering provider has accurate guest & crew information to accurately provision the train.
  • Lead Sous Chef team in efficient and accurate ordering procedures from our catering provider
  • Participate in monthly variance meetings
  • Oversee onboard inventories, portion control, waste tracking & reduction as well as ratio loading to manage costs
  • Collaborate with our catering partner to keep expenses on or below target
  • Identify and act on opportunities to create business efficiencies and cost savings

Annual Operating Planning and Strategy

  • Lead team goal setting and action plans
  • Champion the Onboard Environmental Program
  • Lead the Onboard leadership team to build a positive relationship with catering provider
  • Represent the onboard team on special projects



Education / Certifications / Knowledge

  • Red Seal Culinary Certification
  • Undergraduate degree in hospitality/tourism management, or a combination of technical certification and experience is an asset
  • BC Food Safe (Level 2) is required
  • Serving It Right (SIR) and/or ProServe are an asset


  • A minimum of 5 years of people leadership experience
  • Experience with creating and costing menus required
  • Experience with leading groups of 30+ employees required
  • Experience building budgets and reviewing P&L statements required
  • Experience implementing business plans for multiple teams is an asset


  • Excellent communication skills and ability to lead a diverse group of people
  • Highly adaptable, flexible professional who embraces teamwork, but also enjoys working independently
  • Solid ability to influence in all levels of an organization
  • Technical proficiency in Microsoft office products

Work Environment 

  • Shift work consisting of scheduled hours with possibility of irregular hours, including nights, weekends, holidays, and occasional overtime
  • Occasionally work in confined spaces and at elevated heights
  • Frequent stooping, lifting, kneeling, bending, crouching and climbing
  • Driving company vehicles for travel to RM locations as required

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