Executive Chef

OUR CORE PURPOSE AT GIBBONS IS MAKING PEOPLE HAPPY!

If you are a chef who wants to be a part of creating world class food, grow a world class team, scale businesses, and be a part of a winning culture please apply to join us.

Gibbons has been showcasing Whistler to the world since 1979, cultivated from one family’s love for Mountain Culture, and driven by the desire to keep the culture alive and to reinvest into the communities that surround it.

We are seeking a driven and highly motivated professional to join our team as the Executive Chef; to oversee, develop, and grow the food program across our 8 current kitchens and 4 festivals as we strive to be best in the world.

Our ideal candidate should be passionate about creating the ultimate guest experience through the quality of the food, taking pride in the way it is served, and continually sourcing the best and most sustainable ingredients to take our food program to the next level, whilst supporting local distributors and challenging the supply chain as we strive to uphold our B-Corp standards.

We are looking to build a team that provides a first-class experience for our guests and members as well as being an engine that places all potential guests into our Gibbons Wheel and guiding the company towards profitability and long-term success with a key focus in driving revenue.

Core responsibilities include:

  • Uphold Core Values: Have Fun, Encourage Trust, Show Kindness, Act like an Owner & Hustle
  • Menu development across all locations (in venue/Takeout & Delivery)
  • BOH recruitment and ongoing training
  • FOH training through product knowledge
  • Scheduling and managing teams
  • Inventory best practice
  • Continually challenging the supply chain
  • Have your finger on the pulse of ongoing food trends in the industry
  • Budgeting and financial planning for labor and food costs

Required:

  • 3 years minimum experience in a head chef/similar role
  • Excellent leadership skills
  • Previous experience overseeing menu development, food costs, inventory
  • Administration skills and experience
  • Attention to detail
  • Flexibility and adaptability
  • Strong communication skills
  • Strong Process skills
  • Red Seal certification or other culinary training an asset