55 Executive Chef jobs in Canada

Job Description

Join Aramark as Executive Chef at John Abbott College!

Position: Executive Chef
Start date: Immediately (2025)
Schedule: Monday through Friday, daytime

Aramark, a global leader in food services, is looking for a passionate Executive Chef to lead culinary operations at John Abbott College. If you are creative, organized, and motivated by culinary excellence, this opportunity is for you!

**Only selected candidates who are eligible to work in Canada will be contacted.**

Job Responsibilities

• Cook, supervise, and manage the entire meal production process
• Supervise and coordinate the kitchen and service team, promoting teamwork and a positive collaborative atmosphere
• Make catering menu suggestions and prepare them
• Ensure the quality of food services and customer satisfaction
• Optimize food and labor costs
• Develop and enforce various job descriptions
• Ensure the implementation of programs related to management, health, and food hygiene and safety
• Implement various marketing plans
• Manage kitchen employees
• Conduct monthly inventory
• Schedule: Monday to Friday, daytime hours

Qualifications

• 3 to 4 years of experience in food service or catering
• Bilingualism is an asset, as some of our clients are English-speaking
• Proficiency in MS Office
• Strong leadership skills
• MAPAQ hygiene and safety certificate
• Diploma in catering management/dietetics/vocational diploma in institutional cooking

#ACAN300

Avantages de travailler chez Aramark

• Competitive salary
• Benefits program offering medical and dental coverage starting within the first few weeks of your new role
• Retirement plan
• Recognition program
• Training and development

About Aramark

At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection and careers all across the world. 

You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters.

Job Description

Join Aramark as Executive Chef at John Abbott College!

Position: Executive Chef
Start date: Immediately (2025)
Schedule: Monday through Friday, daytime

Aramark, a global leader in food services, is looking for a passionate Executive Chef to lead culinary operations at John Abbott College. If you are creative, organized, and motivated by culinary excellence, this opportunity is for you!

Only selected candidates who are eligible to work in Canada will be contacted.

Job Responsibilities

• Cook, supervise, and manage the entire meal production process
• Supervise and coordinate the kitchen and service team, promoting teamwork and a positive collaborative atmosphere
• Make catering menu suggestions and prepare them
• Ensure the quality of food services and customer satisfaction
• Optimize food and labor costs
• Develop and enforce various job descriptions
• Ensure the implementation of programs related to management, health, and food hygiene and safety
• Implement various marketing plans
• Manage kitchen employees
• Conduct monthly inventory
• Schedule: Monday to Friday, daytime hours

Qualifications

• 3 to 4 years of experience in food service or catering
• Bilingualism is an asset, as some of our clients are English-speaking
• Proficiency in MS Office
• Strong leadership skills
• MAPAQ hygiene and safety certificate
• Diploma in catering management/dietetics/vocational diploma in institutional cooking

Avantages de travailler chez Aramark

• Competitive salary
• Benefits program offering medical and dental coverage starting within the first few weeks of your new role
• Retirement plan
• Recognition program
• Training and development

About Aramark

At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection and careers all across the world.

You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters.

Job Description

Join Aramark as Executive Chef at John Abbott College!

Position: Executive Chef
Start date: Immediately (2025)
Schedule: Monday through Friday, daytime

Aramark, a global leader in food services, is looking for a passionate Executive Chef to lead culinary operations at John Abbott College. If you are creative, organized, and motivated by culinary excellence, this opportunity is for you!

Only selected candidates who are eligible to work in Canada will be contacted.

Job Responsibilities

• Cook, supervise, and manage the entire meal production process
• Supervise and coordinate the kitchen and service team, promoting teamwork and a positive collaborative atmosphere
• Make catering menu suggestions and prepare them
• Ensure the quality of food services and customer satisfaction
• Optimize food and labor costs
• Develop and enforce various job descriptions
• Ensure the implementation of programs related to management, health, and food hygiene and safety
• Implement various marketing plans
• Manage kitchen employees
• Conduct monthly inventory
• Schedule: Monday to Friday, daytime hours

Qualifications

• 3 to 4 years of experience in food service or catering
• Bilingualism is an asset, as some of our clients are English-speaking
• Proficiency in MS Office
• Strong leadership skills
• MAPAQ hygiene and safety certificate
• Diploma in catering management/dietetics/vocational diploma in institutional cooking

Avantages de travailler chez Aramark

• Competitive salary
• Benefits program offering medical and dental coverage starting within the first few weeks of your new role
• Retirement plan
• Recognition program
• Training and development

About Aramark

At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection and careers all across the world.

You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters.

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Delta Hotels Burnaby Conference Centre, 4331 Dominion Street, Burnaby, BC, Canada, V5G 1C7VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**Bonus Eligible:** Y
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
The salary range for this position is $97,000 to $130,000 annually.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
**Notification to Applicants:** Delta Hotels Burnaby Conference Centre takes seriously its obligations under the applicable provincial legislation and will provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call or email and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.
Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don't. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what's most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Job Description

Job Description

Salary: $75,000/year + Performance-Based (Quarterly) Bonus

***A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***

POSITION SUMMARY:Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards.

ESSENTIAL TASKS AND RESPONSIBILITIES:

1. Conduct thorough walk-through of the operation prior to opening each day.

2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruths Chris high standards of excellence, safety, and sanitation.

3. Perform line checks to ensure proper quality and quantity of food.

4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day.

5. Review reports and data such as Profit & Loss statements and inventories.

6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed.

7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs.

8. Inspect orders as they arrive to ensure completeness and quality.

9. Inspect equipment and identify maintenance issues.

10. Expedite on the line as necessary.

11. Proficient in all cooking positions and cooking skills.

12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruths Chris leadership.

13. Responsible for the interviewing, hiring, and performance management of kitchen staff.

14. Establish short- and long-term development plans and goals for all kitchen staff.

15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings.

16. Coordinate the successful implementation of all new menu items and specials.

17. Communicate and educate all staff around new menu items and changes.

18. Work closely with Sales Manager to plan, prepare for, and execute private dining events.

19. Utilize all scheduling tools to maximize productivity and ensure quality service.

20. Respond to Guest issues and keep the Guest foremost in considerations.

21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation.

22. Conduct table visits with Guests

EDUCATION AND WORK EXPERIENCE:

• Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant

• Formal culinary training and education is a plus

• Formal business education is a plus

• SERV safe certified or Food Handler certification

ESSENTIAL PHYSICAL DEMANDS:

• Typical shift is 10-12 hours

• Able to work on your feet for at least 8 hours

• Temperature extremes range from working near 1800-degree Fahrenheit broilers toworking in a walk-in freezer of -10-degree Fahrenheit

• Must be able to lift, handle, and carry food, supply, small wares, equipment, suppliesand paper goods at a minimum of 50 pounds constantly, and up to 100 poundsoccasionally

• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive andstore stock, supplies and equipment, as well as to work the line during service periods

• Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products

• Must be able to work in an environment subject to loud noises from restaurantequipment and machinery, fumes, odors, dust and smoke

Disclaimer: Background checks, including employment history and criminal record checks, are part of the recruitment process. By applying, you consent to these checks as required by applicable laws.

Job Description

Job Description

Salary: $80-95K annually

We are seeking a talented and experienced Executive Chef to lead our culinary team at Currents Restaurant, including catering for Black Rock Oceanfront Resort Events. This role is key to ensuring our kitchens are cost-effective, efficient, and consistently producing top-quality food that meets our high standards and exceeds guest expectations.

About Us:

Located in Ucluelet on the edge of Pacific Rim National Park, Black Rock Oceanfront Resort is surrounded by the stunning natural beauty of Vancouver Island. Currents Restaurant offers a unique West Coast dining experience, drawing on the incredible bounty of local seasonal ingredients. Our team is passionate about creating fresh, sustainable, and welcoming culinary experiences for our guests.

The Role:

As Executive Chef, you will be responsible for all aspects of culinary operations at Currents Restaurant and catering services for Black Rock Oceanfront Resort Events. You will lead menu development, oversee food production, and ensure that every dish reflects the quality our guests expect. Your leadership will ensure that our kitchen operates efficiently and within budget, while maintaining the highest standards of food quality and safety.

Key Responsibilities:

• Oversee daily culinary operations at Currents Restaurant and catering services for resort events.
• Develop and update menus that highlight seasonal ingredients and showcase West Coast flavors.
• Ensure kitchens are cost-effective, efficient, and consistently producing top-quality food.
• Manage food costs, budgets, and overall financial performance to ensure profitability.
• Lead, mentor, and develop the kitchen team, fostering a positive and collaborative work environment.
• Coordinate with event planners and ensure successful execution of catered events.
• Maintain compliance with health, safety, and sanitation standards.
• Handle administrative tasks, including inventory management, scheduling, and staff training.

What We Offer:

• Competitive wage commensurate with experience
• Medical, dental, life insurance & benefits
• Associate rates for hotel stays
• Team enrichment events
• Low-cost on-site housing, if available
• Year-round employment
• Inclusive work environment

Requirements:

• Minimum 5 years of experience in a senior culinary leadership role, preferably in a resort or hotel setting.
• Proven expertise in menu development, inventory management, and financial planning.
• Strong leadership and team management skills, with a focus on efficiency and quality.
• Culinary certification, such as Red Seal, preferred.
• Excellent organizational and administrative abilities.
• Ability to work in a high-paced, physically demanding environment.
• Strong communication skills, both written and verbal.

This job description provides an overview of the role and is not an exhaustive list of duties, responsibilities, or working conditions.

This position offers an exciting opportunity to lead a dedicated culinary team and create exceptional dining experiences at Black Rock Oceanfront Resort. If youre ready to take on this leadership role and make your mark at Currents Restaurant, we encourage you to apply.

Job Description

Job Description

Salary:

Executive Chef

Position Information

Primary Location: On MV Isabelle X/ Saga-Company Vessels alongside Squamish, BC
Employee Status: Rotational

No. of Vacancy: 6

Company Operating Name: Bridgemans Crew Management Ltd.

Business Address: 2512 Yukon St, Vancouver, BC V5Y 0H2.

Terms of Employment: Rotational schedule for three years with the possibility of extension

Language of Work: English

Wages/ Salary: $CAD hourly 23.00 to 31.25/-

Benefits Package offered: Vessel Protection and Indemnity Insurance

Contact Information:

The Company

Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) provides flexible, full-service vessels for industrial workforce accommodation, logistics and ferry service at any location throughout the world. BSG customizes services to the exact needs and locations of clients, ensuring that solutions meet precise specifications, including logistics, crew transfers, housekeeping, catering and the fulfillment of all HSE requirements.

The Opportunity

The role of Executive Chef is to manage and oversee the culinary operations of a Floatel. Should have extensive experience in managing a large team of chefs and ensuring that high-quality food is prepared and served to customers. You should also be able to manage the inventory, control costs, and ensure that the kitchen is always in compliance with health and safety regulations.

Key Responsibilities

Reporting to the Hotel Manager, responsibilities and essential job functions include, but are not limited to, the following:

• Develop and maintain menus that meet the needs of the target market.
• Manage all aspects of the culinary operation, including food preparation, cooking, and presentation.
• Train, supervise, and mentor a team of chefs and kitchen staff.
• Ensure that all food is prepared and served in compliance with health and safety regulations.
• Manage inventory and food costs by implementing effective purchasing and inventory management strategies.
• Maintain and control quality standards, portion control, and presentation of all food products.
• Continuously improve upon the menu by researching new trends and techniques in the culinary industry
• Ensure the kitchen is always clean, organized, and in compliance with local regulations.
• Work with the operations team to ensure that the kitchen is running smoothly and efficiently.
• Provide exceptional customer service to all customers.
• Coordinate with client representatives for any special events and food requests.
• Attending management meetings and contributing to the overall strategic direction of the culinary team
• Work closely with the project cost control manager to maintain the galley expenses and food costs.
• Keep up the good client relationship.

Qualifications

• A culinary diploma or related training may be preferred
• Proven experience as an Executive Chef, preferably in a floating food service platform or cruise ship environment
• STCW Basic Safety Courses
• Seafarer's Medical Certificate
• Extensive knowledge of culinary techniques, food preparation, and presentation
• Strong leadership and management skills, with the ability to manage and motivate a large team of chefs and kitchen staff.
• Excellent communication and interpersonal skills
• Strong attention to detail and ability to multitask in a fast-paced environment.
• Ability to work flexible hours, including nights, weekends, and holidays.
• In-depth knowledge of health and safety regulations and the ability to ensure compliance.
• Ability to work in a team-oriented environment

Working Conditions

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 50lbs
• Frequent kneeling, pushing, pulling and lifting
• Occasional ascending or descending ladders, stairs and ramps

At Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) we believe that each employee contributes directly to our growth and success. We are committed to workplace excellence, safe work environments and the communities where we work and live. Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) hires on the basis of merit and is committed to Employment equity and development.

Job Description

Job Description

Company Description

WHO ARE WE?
We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

Job Description

WHAT’S THE JOB?
Based in a world class Horizon North camp facility, the regular shift for this position is 28 days on and 14 days off, with 12-hour workdays. Transportation is provided to site from a pickup point in Edmonton.

The Executive Chef  is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menu, including other responsibilities such as assisting with the preparation, serving, and control of cooked and uncooked food, training of staff and ensuring that staff follows prescribed Horizon North Food Safety protocol.

This position is safety sensitive and requires drug and alcohol testing and a fitness assessment, as a condition of employment. 

Your work will include:

• Prepare, present, design, and serve high quality rotational menus
• Supervise all kitchen staff’s productivity and compliance with Horizon North policies and procedures including health, safety, and quality
• Lead in the training, developing, and mentoring of employees
• Ensure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods, and in accordance with Horizon North safety guidelines
• Ensure all labour and chemical resources are used effectively and efficiently
• Serve clients and staff in a personable and professional manner
• Use knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation
• Conduct inventory on a bi-weekly basis

WHAT’S IN IT FOR YOU?

• Enjoy excellent work-life balance with a 28 days on/14 days off rotation.
• Extended health and dental benefits.
• Travel time is paid.
• Whereas other companies are downsizing, we are growing!
• Be #1 on day 1 by joining an industry leader.

Follow Horizon North on Facebook, LinkedIn, and Twitter.

Qualifications

WHO ARE WE LOOKING FOR?

• You’re a Journeyperson or have an interprovincial Red Seal Certificate
• You have SafeCheck advanced food safety certification or HACCP certification
• You have at least 10 years’ experience in the hospitality / food service industry
• You have at least 10 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
• You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
• You have extensive knowledge of menu costing, recipe cards implementation and wage control
• You have an excellent practical and theoretical background in all areas of the kitchen ie: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests;
• You have an effective leadership style, positive outgoing personality and effective listening skills

Additional Information

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.

Job Description

Job Description

Executive Chef
At our premier equestrian event venue located in Calgary, Alberta, we are seeking an exceptional Executive Chef to lead our culinary team and ensure the delivery of outstanding dining experiences for our high-profile events and gatherings.

As the Executive Chef, you will be responsible for overseeing all aspects of our kitchen operations, from menu development and food preparation to staff management and quality control. You will work closely with our event planning team to create innovative, seasonally-inspired menus that showcase your culinary expertise and elevate the guest experience.

Key Responsibilities:
- Develop and implement creative, visually-appealing menus that highlight the finest local and seasonal ingredients
- Manage and mentor a team of skilled culinary professionals, fostering a positive, collaborative work environment
- Ensure the highest standards of food quality, presentation, and service
- Collaborate with event planners to understand client needs and deliver customized dining solutions
- Monitor kitchen operations, inventory, and budget to optimize efficiency and profitability
- Maintain compliance with all health, safety, and sanitation regulations

Qualifications:
- Minimum of 5-10 years of experience as an Executive Chef or in a similar leadership role within a high-volume, fast-paced culinary environment
- Proven track record of developing and executing successful menus for large-scale events and functions
- Exceptional leadership, communication, and problem-solving skills
- Thorough knowledge of food safety, sanitation, and cost control best practices
- Degree or certification in Culinary Arts or a related field preferred

Working Conditions:
This position requires long hours, including evenings and weekends, as well as the ability to stand for extended periods and work in a fast-paced kitchen environment. The Executive Chef must be able to lift up to 50 lbs and navigate a variety of surfaces and temperatures.

Compensation and Benefits:
In addition to a competitive annual salary ranging from $70,000 to $85,000, we offer a comprehensive benefits package including health and dental, paid time off, and professional development opportunities.

Our company is committed to creating a diverse and inclusive workplace. We are an equal opportunity employer and consider all qualified applicants regardless of race, color, religion, gender, sexual orientation, national origin, age, disability, or veteran status.

If you are passionate about leading a world-class culinary team and delivering exceptional dining experiences, we encourage you to apply for this exciting Executive Chef role.