This is a senior operational leadership role responsible for the day-to-day performance, quality, and financial results of the kitchen. The successful candidate will take full ownership of culinary execution across restaurants, banquets, catering, and all food production areas.
This position is ideal for a strong, disciplined culinary leader who thrives in a high-volume, fast-paced hospitality environment and is ready to take full accountability for both people and performance.
- Leading all daily kitchen operations across culinary function.
- Ensuring consistent food quality, presentation, and execution standards across all outlets
- Managing and controlling food costs, labour costs, and overall kitchen profitability
- Overseeing menu execution, specials, and seasonal offerings
- Managing inventory, purchasing, and supplier coordination
- Leading, scheduling, and developing a large kitchen team including Sous Chefs and line staff
- Driving staff performance through coaching, training, and accountability
- Enforcing food safety, sanitation, and workplace safety standards at all times
- Collaborating with Front-of-House teams to ensure seamless service delivery
- Responding to guest feedback and ensuring a high standard of guest satisfaction
- 5–7 years of progressive culinary experience, with 2–3 years in a senior leadership role (Executive Chef/Head Chef / Chef de Cuisine)
- Proven experience managing high-volume, multi-outlet kitchens (banquets, catering, à la carte)
- Strong track record in food cost control, labour management, and overall kitchen performance
- Solid expertise in menu execution, recipe standardization, and quality control
- Demonstrated ability to lead, develop, and hold teams accountable in a fast-paced environment
- Strong knowledge of inventory management, purchasing, and food safety regulations
- Food Handler Certification required
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Red Seal Certification required
- Hands-on leader who can take full ownership of kitchen operations
- A fast-paced, high-volume resort environment with diverse culinary operations
- Full operational responsibility and leadership of the kitchen team
- Opportunity to make a direct impact on food quality, team performance, and guest experience
- Competitive compensation based on experience
- Flexible schedule including evenings, weekends, and holidays
- Physically demanding role requiring extended periods of standing and active kitchen work
Digby Pines Golf Resort & Spa is a landmark destination offering exceptional guest experiences across dining, events, and leisure. Our culinary team plays a critical role in delivering these experiences, and we are committed to maintaining high standards across all food operations.
