Executive Chef – Floatel Operations

About the role

We are seeking an experienced Executive Chef to lead culinary operations aboard the MV Isabelle X/Saga‑Company vessels operating out of Squamish, BC. The role is rotational, full‑time, and spans a three‑year term with possible extension.

Key responsibilities

• Develop and maintain menus that cater to the target market and client specifications.
• Oversee all aspects of food preparation, cooking, and presentation to ensure high quality.
• Train, supervise, and mentor a team of chefs and kitchen staff.
• Maintain strict compliance with health, safety, and local food regulations.
• Manage inventory, purchasing, and cost control to keep food expenses within budget.
• Continuously improve menus by researching culinary trends and techniques.
• Coordinate with operations and client representatives for special events and requests.
• Participate in management meetings and contribute to strategic culinary direction.

Required profile

• Extensive experience managing large culinary teams in hospitality or marine environments.
• Strong leadership and ability to motivate staff.
• Excellent organizational skills and attention to detail.
• Ability to work in a rotational schedule and adapt to vessel life.

Required skills

• Advanced culinary techniques and food preparation.
• Inventory management and procurement.
• Food cost control and budgeting.
• Food safety and health‑regulation compliance.

What we offer

• Competitive hourly wage ranging from $23.00 to $31.25 CAD.
• Vessel Protection and Indemnity Insurance.
• Opportunity to work in a unique maritime hospitality setting.