The culinary portfolio includes unique locations and menus at State Game Lodge, Sylvan Lake Lodge, Blue Bell Lodge, and Legion Lake Lodge, with service styles ranging from quick-service and casual dining to elevated, full-service dining, as well as catering, special events, the Chuck Wagon Cookout, mobile food service, and the employee dining room. Reporting to the Director of Food and Beverage, the Executive Chef leads the culinary management team and is accountable for menu creation and execution, food quality, production systems, food cost, culinary labor productivity, sanitation, food safety, and consistent kitchen performance across geographically dispersed and highly seasonal operations.