Executive Chef/Kitchen Manager

Lead Two Kitchens. Create Exceptional Experiences.

The Heriot Bay Inn is seeking an experienced, passionate, and highly organized Executive Chef to lead our culinary team at one of British Columbia's most historic waterfront destinations.

Celebrating over 130 years of hospitality, the Heriot Bay Inn welcomes thousands of guests each year through our restaurant, pub, marina, campground, accommodations, weddings, retreats, and special events. This is an opportunity to build and lead a culinary program that ranges from relaxed pub favourites to elevated coastal dining and memorable banquet experiences.

About the Role

We are looking for a chef who is excited not only to lead the kitchen, but also to help us rethink and strengthen its organizational structure as we continue to grow.

Our operation functions as two kitchens in one:

• A high-volume Pub Line serving casual favourites
• An Elevated Dining Line featuring refined dinner service during the summer season and for private events

In addition, our kitchen caters in house events:

• Weddings
• Corporate retreats
• Family reunions
• Private celebrations
• Banquets of up to 120 guests

Hours fluctuate with the seasons and event schedule, ranging from 35–50 hours per week.

Responsibilities

• Lead and mentor the kitchen team while fostering a positive workplace culture
• Oversee daily operations of both the Pub and Elevated Dining kitchens
• Execute banquet and catering menus for events
• Maintain exceptional food quality, consistency, and presentation
• Manage food ordering, inventory, and supplier relationships
• Control food costs, labour costs, and kitchen budgets
• Create staff schedules and manage labour efficiency
• Ensure compliance with FoodSafe, sanitation, and WorkSafeBC standards
• Assist with seasonal menu development and feature creation
• Work collaboratively with front-of-house, events, and management teams
• Recruit, train, coach, and evaluate kitchen staff
• Complete administrative duties including inventory, costing, reporting, purchasing and scheduling

Skills

• 5+ years of progressive culinary leadership experience
• Previous Executive Chef or Senior Sous Chef experience
• Experience managing both à la carte and banquet operations
• Strong leadership and team-building skills
• Excellent organizational and time-management abilities
• Experience with food costing, inventory control, and labour management
• Ability to remain calm and organized under pressure
• A passion for hospitality and creating memorable guest experiences
• FoodSafe Level 1

What We Offer

• Competitive compensation
• Year-round employment potential for the right candidate
• Creative freedom to help shape seasonal menus and culinary experiences
• A supportive management team
• Beautiful oceanfront workplace on Quadra Island
• Staff discounts
• Staff accommodation available in a modern all-season RV for a modest monthly rental fee (subject to availability)

Join Our Team

If you're an experienced culinary leader looking for more than just another kitchen, we'd love to hear from you. We recognize that strong kitchen leadership is built around the right team. The successful Executive Chef will have input into the structure of the culinary team and may have the opportunity to recruit or bring on a Sous Chef to work alongside them.

Please submit your resume and a brief cover letter outlining your experience and why you'd be a great fit for the Heriot Bay Inn.

We thank all applicants for their interest; however, only those selected for an interview will be contacted.