Job Description

Sandman Hotel Group, Canada’s fastest-growing privately-owned hospitality company, is seeking an accomplished Executive Chef to lead culinary operations across our diverse portfolio of hotels, resorts, and suites. With over 50 properties spanning from British Columbia to Newfoundland and Labrador, plus international locations in the USA and UK, this role offers an exceptional opportunity to shape dining experiences for thousands of guests annually.

As Executive Chef, you will be the creative and operational leader of our kitchen teams, responsible for maintaining the highest standards of food quality, safety, and innovation. You will collaborate with hotel management, Northland Properties Corporation leadership, and our partner restaurant brands including Moxies, Chop Steakhouse & Bar, and Shark Club to deliver memorable culinary experiences that reflect the Sandman commitment to excellence.

This position is ideal for a visionary culinary professional who thrives in a dynamic, multi-property environment and is passionate about mentoring the next generation of Canadian hospitality talent.

Key Responsibilities

Culinary Leadership & Menu Development

• Design, develop, and execute innovative seasonal menus that align with brand standards and local market preferences
• Oversee all food preparation, presentation, and plating standards across assigned properties
• Introduce new culinary trends while maintaining consistency in quality and taste
• Collaborate with food and beverage directors to create cohesive dining concepts
• Lead special events, banquets, and catering operations with precision and creativity

Kitchen Operations Management

• Manage daily kitchen operations including staffing, scheduling, and workflow optimization
• Implement and maintain rigorous food safety protocols in compliance with HACCP standards and provincial health regulations
• Oversee inventory management, purchasing, and vendor relationships to ensure quality ingredient sourcing
• Monitor food costs, labor costs, and kitchen budgets to achieve financial targets
• Ensure proper maintenance and cleanliness of all kitchen equipment and facilities

Team Development & Training

• Recruit, train, and mentor sous chefs, line cooks, and kitchen support staff
• Conduct performance evaluations and provide constructive feedback to culinary team members
• Foster a positive, inclusive kitchen culture that aligns with Sandman’s family-oriented values
• Develop succession planning and cross-training programs to build internal talent pipelines
• Coordinate with the corporate training team to implement standardized culinary education initiatives

Quality Control & Compliance

• Conduct regular food quality audits and taste panels to maintain excellence
• Ensure compliance with all local, provincial, and federal food safety regulations
• Manage allergen protocols and dietary accommodation procedures
• Respond to guest feedback and implement improvements based on satisfaction data
• Maintain accurate records for health inspections and internal audits

Qualifications & Skills

Required Qualifications

• Red Seal Certification or equivalent culinary diploma from a recognized institution
• Minimum 5 years of progressive culinary leadership experience in hotels, resorts, or high-volume restaurants
• Proven experience managing food costs, labor budgets, and P&L statements
• In-depth knowledge of HACCP principles and Canadian food safety regulations
• Strong proficiency in menu costing, inventory management systems, and kitchen technology
• Valid Food Safe Level 1 certification (or provincial equivalent)

Preferred Experience

• Previous Executive Chef or Executive Sous Chef experience in a hotel or resort setting
• Experience with multi-unit or multi-property culinary operations
• Familiarity with banquet and event catering for groups of 50+ guests
• Knowledge of diverse cuisines including Canadian, continental, and international specialties
• Experience working with unionized kitchen staff (where applicable)

Core Competencies

• Leadership: Ability to inspire, motivate, and develop high-performing culinary teams
• Creativity: Innovative approach to menu design and food presentation
• Business Acumen: Strong understanding of kitchen financials and cost control strategies
• Communication: Excellent verbal and written communication skills in English; bilingualism (French) is an asset for Quebec locations
• Problem-Solving: Calm under pressure with strong decision-making abilities during peak service periods
• Adaptability: Flexibility to work across different property types and regional markets

Salary & Benefits

Sandman Hotel Group offers a competitive compensation package designed to attract top culinary talent and support long-term career growth within Canada’s hospitality industry.

Comprehensive Benefits Package

Additional perks include access to Northland Properties’ extensive partner network, opportunities for internal promotion across the company’s restaurant brands (Moxies, Chop Steakhouse & Bar, Shark Club, Denny’s), and participation in exclusive culinary events and competitions.

Job Location

Sandman Hotel Group operates over 50 properties across Canada, with Executive Chef positions available at multiple locations. Primary markets include:

• British Columbia: Vancouver, Abbotsford, Kelowna, Revelstoke, Langley
• Alberta: Edmonton, Calgary, Grande Prairie, Sherwood Park, Red Deer
• Saskatchewan: Saskatoon, Regina
• Manitoba: Winnipeg
• Ontario: Toronto, Markham, Ottawa, Oakville
• Quebec: Montreal, Quebec City
• Atlantic Canada: Halifax, St. John’s

Specific location assignments will be discussed during the interview process based on candidate preference, experience, and current operational needs. Relocation assistance may be available for qualified candidates moving to priority markets.

Corporate Headquarters:
310 – 1755 W. Broadway
Vancouver, BC V6J 4S5
Canada