Executive Chef, Araxi
Full-time
Araxi Restaurant & Oyster Bar
Position: Executive Chef
Location: Araxi Restaurant + Oyster Bar, Whistler, BC
Reports to: Culinary Director, Whistler
WHO WE ARE:
We are currently seeking an accomplished Executive Chef to lead our culinary team and help shape the next chapter of one of Canada's most respected destination restaurants.
POSITION SUMMARY:
Reporting to Culinary Director James Walt, the Executive Chef will have primary responsibility for Araxi's culinary team, daily kitchen operations, menu execution, financial performance and leadership development. They will partner closely with James on long-term culinary direction, seasonal menu development, sourcing philosophy and Araxi's reputation within the industry.
KEY RESPONSIBILITIES (Other duties may be assigned as required) :
REQUIRED EXPERIENCE AND QUALIFICATIONS
:
We offer a competitive total rewards package that recognizes the contributions of our leaders and includes comprehensive compensation, benefits, and temporary accommodations assistance as well as other perks, privileges and discounts.
Location: Araxi Restaurant + Oyster Bar, Whistler, BC
Reports to: Culinary Director, Whistler
WHO WE ARE:
- A storied address in the heart of Whistler’s Village, Araxi Restaurant + Oyster Bar features an understated, nature-inspired interior design that speaks to the beauty of the spectacular landscape and plays to the authenticity of the location. The regionally focused menu melds local flavours to showcase the best of nearby farms and waters. Araxi has been widely recognized for its excellence, including:
Tripadvisor 2025 Best of Traveler’s Choice – Ranked #1 Restaurant in Whistler and #6 Fine Dining Restaurant in Canada - Wine Spectator Best of Award of Excellence
- Vancouver Magazine Restaurant Awards Hall of Fame (2021)
We are currently seeking an accomplished Executive Chef to lead our culinary team and help shape the next chapter of one of Canada's most respected destination restaurants.
POSITION SUMMARY:
Reporting to Culinary Director James Walt, the Executive Chef will have primary responsibility for Araxi's culinary team, daily kitchen operations, menu execution, financial performance and leadership development. They will partner closely with James on long-term culinary direction, seasonal menu development, sourcing philosophy and Araxi's reputation within the industry.
KEY RESPONSIBILITIES (Other duties may be assigned as required) :
-
Lead, inspire and develop Araxi's culinary leadership team, including the Executive Sous Chef, Pastry Chef, Raw Bar Chef and Sous Chef - Build a positive, respectful and accountable kitchen culture
- Coach, mentor and develop culinary employees at every level
- Lead all aspects of Araxi's culinary operation, including its main restaurant, private dining and special events
- Develop seasonal menus that reflect Araxi's culinary identity, guest expectations and the best available regional ingredients
- Establish and maintain clear recipes, specifications, presentation guidelines and quality standards
- Ensure consistent execution across all services
- Lead responsible ingredient sourcing, waste reduction, yield management and product traceability
- Oversee food safety, allergen management, sanitation, receiving, storage and workplace-safety standards
- Improve kitchen organization, equipment care, workflow and productivity
- Respond professionally and thoughtfully to guest feedback when required
- Develop and manage culinary budgets in partnership with the Culinary Director and Restaurant Director
- Lead food-cost, culinary labour and inventory performance
- Identify efficiencies without compromising quality or the guest experience
- Build strong working partnerships with Araxi's Restaurant Director and front-of-house leadership, as well as other stakeholders such as Human Resources, Marketing, Event Sales and community leaders
REQUIRED EXPERIENCE AND QUALIFICATIONS
:
- A minimum of seven years of progressive culinary leadership experience, including significant experience as an Executive Chef, Chef de Cuisine or senior culinary leader
- Experience leading a high-volume, premium or fine-dining restaurant with annual revenue of at least $7 million
- Experience leading a diverse culinary team of 25 or more employees
- Demonstrated success developing seasonal, ingredient-led and technique-driven menus
- Strong food-cost, labour-cost, purchasing, inventory and forecasting expertise
- Experience strengthening culinary teams, leadership structures and operating systems
- Proven success inspiring and developing leaders and building healthy kitchen cultures
- Strong knowledge of Canadian food-safety and workplace-safety requirements
- Experience with private dining, culinary events and seasonal business volumes
- Red Seal Chef certification is preferred
- Resort experience is an asset but is not required
- The ability to relocate to Whistler and make a long-term commitment to the community
We offer a competitive total rewards package that recognizes the contributions of our leaders and includes comprehensive compensation, benefits, and temporary accommodations assistance as well as other perks, privileges and discounts.
Vacancy posted 2 days ago
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