Executive Chef

Located on the corner of Hornby and Robson Street, in the very heart of Vancouver's most popular shopping, entertainment and financial district, the Wedgewood Hotel & Spa, member of the prestigious Relais & Châteaux collection, is a 83-room, luxury boutique property, meticulously appointed with European stylish rooms & suites, exquisite meeting spaces with the latest trending technology and the award-winning Bacchus Restaurant & Lounge.
Awards and achievements :
Tripadvisor Travelers’ Choice Best of the Best 2024 – #1 Hotel in Canada & #1 Luxury Hotel in Canada
Canada’s Top 100 Restaurants – Bacchus Restaurant & Lounge
Michelin Guide Recommended – Bacchus Restaurant & Lounge

Responsibilities

The Opportunity; Lead and shape the identity of Bacchus Restaurant & Lounge within one of Vancouver’s most distinguished luxury hotels.; Bring your vision to life through seasonal European cuisine, lead an exceptional kitchen brigade and build relationships with renowned chefs from the Relais & Châteaux community.; With the strength and recognition of the Wedgewood brand, this is an opportunity to gain industry and media exposure, elevate your profile and make a lasting impact.; Key Responsibilities; · Lead all culinary operations for Bacchus Restaurant & Lounge, banquets, special events and In-Room Dining, ensuring a consistently exceptional culinary experience across all outlets.; · Set, maintain and continuously elevate standards for food quality, presentation, creativity and kitchen execution, in keeping with the expectations of a luxury hotel and fine-dining restaurant.; · Develop distinctive seasonal menus that showcase exceptional ingredients, strong technique and a refined European culinary identity, while continuing to evolve the culinary positioning of Bacchus.; · Lead from the kitchen with a highly visible, hands-on approach, actively participating in preparation, service, menu development and quality control.; · Inspire, mentor and develop the culinary brigade, fostering a positive, respectful and high-performing environment.; · Recruit, train and retain talented culinary professionals while building a strong culture of teamwork, accountability and continuous improvement.; · Manage food and labour costs, purchasing, inventory and scheduling while consistently achieving departmental budgets and financial KPIs without compromising quality.; · Build strong relationships with suppliers and producers to source exceptional ingredients and ensure consistency, quality and value.; · Lead menu tastings, special events and culinary presentations, collaborating closely with the Managing Director, Hotel Manager and Food & Beverage Management.; · Work collaboratively within the Wedgewood culinary community and participate in opportunities to collaborate with renowned Relais & Châteaux chefs.; · Actively engage with guests when appropriate and proactively address feedback or service challenges with professionalism and a solution-oriented approach.; · Ensure full compliance with food safety, health and safety requirements and all Wedgewood Hotel & Spa standards.; · Maintain a strong leadership presence during key service periods and be available to work evenings, weekends, holidays and peak periods as required.

Requirements

Minimum 5 years of experience in a significant culinary leadership role in a fine dining environment, such as Executive Chef or Chef de Cuisine.; · European-style culinary experience is a must.; · Strong hands-on experience in a fine-dining environment with a passion for culinary excellence.; · Proven experience leading, developing and inspiring a professional kitchen brigade.; · Experience creating and executing seasonal menus.; · Strong knowledge of food and labour cost management, budgeting and fiscal KPIs.; · Exceptional leadership, communication and organizational skills.; · Creative, detail-oriented and solution-oriented, with the ability to thrive in a fast-paced environment.; · Luxury hotel experience is an asset.; · Michelin-starred restaurant experience is an asset.; · Relais & Châteaux experience is an asset.; · Strong commitment to food safety and workplace standards.; Flexible schedule with the ability to work weekends, evenings and holidays.