Executive Chef
Location: Two Casual Fare Restaurant Locations (Calgary, AB)
Department: Food & Beverage / Culinary Operations
Department: Food & Beverage / Culinary Operations
Position Summary:
The Executive Chef is responsible for the culinary leadership and day-to-day kitchen operations of two casual restaurant locations. This role ensures consistent food quality, menu execution, cost controls, sanitation standards, and team development while delivering a high-quality, approachable pub dining experience across both venues.
Key Responsibilities:
Culinary Leadership & Menu Execution
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Oversee all kitchen operations for two locations
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Ensure consistent execution of menus, recipes, and presentation standards
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Develop, test, and implement menu items
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Maintain food quality that aligns with brand standards and guest expectations
Operations & Cost Control:
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Manage food cost, labor cost, and waste reduction initiatives
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Create and maintain standardized recipes, prep lists, and portion controls
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Oversee ordering, inventory management, and vendor coordination
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Monitor kitchen budgets and support financial performance goals
Team Leadership & Training:
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Hire, train, schedule, and supervise kitchen staff at both locations
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Develop Sous Chefs and Kitchen Managers to support daily operations
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Conduct performance evaluations and coaching
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Promote a positive, professional, and accountable kitchen culture
Food Safety & Compliance:
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Ensure compliance with all health department regulations and food safety standards
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Maintain cleanliness, sanitation, and safe work environments
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Oversee HACCP procedures and kitchen audits
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Ensure proper equipment use and maintenance
Collaboration & Guest Experience:
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Partner with General Managers and Front-of-House leadership to ensure seamless service
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Respond to guest feedback related to food quality or menu execution
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Support special events, catering, and promotions as needed
Qualifications:
Education & Experience
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Culinary degree or equivalent professional experience preferred
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Minimum of 5–7 years of kitchen leadership experience
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Multi-unit or high-volume pub/restaurant experience strongly preferred
Skills & Competencies:
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Strong leadership and team development skills
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Solid understanding of casual fare cuisine and high-volume execution
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Proven ability to manage food and labor costs
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Excellent organizational and time-management skills
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Ability to work in a fast-paced, hands-on environment
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Strong communication and problem-solving abilities
Other Requirements:
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Ability to travel between two locations as needed
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Flexible schedule, including nights, weekends, and holidays
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Ability to stand for extended periods and lift up to 50 lbs
Work Environment:
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Fast-paced kitchen environments
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Exposure to heat, sharp equipment, and wet floors
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Requires hands-on involvement during peak service periods
#ABHO
Contract Info / Information sur le contrat
- Job ID / No. du Poste: 53385752
- Open Positions / Postes Ouverts: 1
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