84 Head Chef jobs in Canada

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Work must be completed at the physical location. There is no option to work remotely.

Job Description

1.   Head Chef

Salary:

Are you a culinary pro with a passion for fast-paced fun? The Playscape is looking for a Head Chef to bring flavor, leadership, and creativity to Scarborough’s ultimate entertainment destination! If you thrive in high-energy environments, love leading dynamic teams, and can whip up both delicious dishes and solid operations—this is your dream gig.

Why You’ll Love It Here:

At The Playscape, we serve more than just food—we serve unforgettable experiences. With arcade thrills, immersive VR, glow-in-the-dark bowling, and parties that never quit, you’ll be part of a team that brings joy to guests of all ages. As our Head Chef , you’ll be at the heart of the action, fueling the fun with fresh, tasty eats and exceptional service.

What You’ll Do:

• Lead and inspire a high-performing kitchen team in a high-volume environment

• Manage food operations while delivering top-notch quality and presentation

• Keep your kitchen running smoothly—on budget, on time, and on point

• Plan and execute events, ensuring food prep, service, and cleanup go off without a hitch

• Hire, train, and retain a rockstar crew that loves what they do

• Maintain sanitation and safety standards (Food Handler-certified pros, this one’s for you!)

• Monitor food costs, manage purchasing, and keep inventory in check

• Keep equipment in top shape and lead regular kitchen audits and cleanups

What You Bring:

• 3+ years of kitchen management experience

• A bachelor’s degree or culinary diploma (preferred, but not required)

• Food Handler Certification required

• Leadership skills that shine and a calming voice under pressure

Who We Are:

The Playscape is Scarborough’s go-to destination for fun, food, and unforgettable moments. From epic arcade battles and VR adventures to bowling and birthday parties, we create experiences that keep people coming back. Our food and beverage team is a key part of that magic—and we’re ready for you to join us!

Ready to Cook Up Something Amazing?

If you're a hands-on leader with serious culinary chops and a love for fast-paced, fun-filled environments, we want to hear from you. Join a place where food meets fun and every shift brings something new.

Apply now and let's make magic in the kitchen!

Job Description

Join a Team That Cares — Kits Care Staff Solutions, Ltd.
At Kits Care Staff Solutions Ltd., we are dedicated to delivering compassionate and high-quality services to seniors in the communities of Vancouver and Sidney, BC. 
We foster a positive, inclusive, and fair work environment, where every team member’s contributions are valued. Our mission is to enhance the lives of the seniors we serve through respectful, reliable, and person-centered care.

Now Hiring: Head Chef 
Location: Sidney Care Home – Sidney, BC

About Sidney Care Home
Sidney Care offers residential care to 54 clients, has been in operation for many years and provides a home like environment to its residents.
The facility was recently renovated and is tastefully decorated.
Sidney Care works in collaboration with the Vancouver Island Health Authority, to ensure quality care to all of our clients.

What You’ll Do

• Menu Planning Expert: Design and implement a 4-week rotating menu that meets all regulations and nutritional standards.
• Team Leader: Supervise weekend chefs and kitchen assistants, ensuring smooth operations and a collaborative environment.
• Food Safety Champion: Uphold the highest safety standards in food handling and kitchen cleanliness, keeping everything in line with health regulations.
• Culinary Creator: Prepare, cook, and serve balanced meals on time, accommodating special diets like minced, pureed, and diabetic-friendly options.
• Kitchen Organizer: Maintain a clean, efficient kitchen and storage area, ensuring everything is neatly in place and ready for action.
• Temperature Monitoring: Track and record temperatures for fridges, freezers, and dishwashers to ensure food safety at all times.
• Supply Management: Order kitchen supplies as needed and ensure equipment is well-maintained and promptly repaired when necessary.
• Staff Recruitment: Partner with the Director of Care to interview and hire top-notch kitchen staff to join our team.
• Safe and Positive Environment: Foster a warm, safe, and welcoming atmosphere for residents, staff, and visitors alike.
• Ongoing Learning: Stay updated by attending mandatory training sessions and safety meetings, ensuring your skills and knowledge are always sharp.
• Portion Control: Ensure portion sizes are accurate, taking into account resident preferences, allergies, and individual dietary needs.
• Log Maintenance: Keep detailed records, from temperature logs to fat trap maintenance, ensuring the kitchen runs smoothly and safely.

• Customer Service Pro: At least 1 year of experience in customer service or front-of-house roles.
• Red Seal Chef (Preferred): A Red Seal Chef education is a plus, showcasing your culinary expertise.
• Food Safety First: Food Safe Level 1 certification (Level 2 preferred) to ensure top-notch safety standards.
• Nutrition Management (Preferred): Eligibility for membership in the Canadian Society of Nutrition Management is a bonus.
• Clear Communicator: Strong written and verbal communication skills to effectively engage with the team and residents.
• Time Management Master: Ability to juggle tasks, manage time efficiently, and thrive in a fast-paced environment.
• Independent & Adaptable: Work independently while being flexible to adjust to changing needs and priorities.
• Physically & Mentally Ready: Must be able to perform all the physical and mental duties required for the role.
• Caring & Compassionate: A kind, thoughtful attitude toward residents, staff, and visitors is essential for creating a warm environment.

• Competitive wages
• The opportunity to work in a modern, well-equipped facility.
• A supportive and respectful team environment

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Job Description

Ignite a meaningful career at Westerner Park , where boundless opportunities, growth, and fulfillment await YOU . Westerner Park is currently seeking a Head Chef to join our team.

The Head Chef is responsible for leading and inspiring the culinary team to deliver high-quality dining experiences. This role oversees all kitchen operations, including banquets, suites, café set-ups, menu development, and concession support as required. The Head Chef plays a key role in ensuring culinary excellence, guest satisfaction, and operational efficiency.

This is a three-month temporary position, with the possibility of becoming permanent depending on performance and business needs — though there is no guarantee of extension.

Under the direction of the Food and Beverage Services Manager, the Head Chef is responsible for the following:

• Create and develop innovative menus while maintaining variety, quality, and portion consistency.

• Ensure uniform serving sizes, freshness of ingredients, and overall quality of offerings.

• Develop recipes and establish optimal food presentation for guests and clients.

• Standardize preparation methods across all catering operations to ensure consistency.

• Design and update recipes for all food offerings.

• Train, mentor, and support all new and existing kitchen hires to meet Westerner Park’s food service standards.

• Establish clear expectations and communicate standard operating procedures to the culinary team.

• Lead effective daily communication meetings to ensure alignment on event or operational objectives.

• Inspire and motivate staff to maintain a positive, collaborative, and guest-focused kitchen culture.

• Schedule kitchen and catering staff efficiently, aligning with production needs and within budget constraints.

• Monitor staff attendance and manage absences, ensuring adequate coverage for events and daily operations.

• Process staff payroll in collaboration with the Accounting/HR team, ensuring accuracy and timeliness.

• Support performance management processes, addressing issues promptly and fairly.

• Order food products and prepare weekly food production sheets in coordination with the Warehouse Manager.

• Conduct monthly inventory, including counting, recording, and reconciling stock.

• Manage food costs using the Yellowdog inventory system, ensuring accurate tracking of waste and product movement.

• Balance operational demands with administrative responsibilities to ensure smooth kitchen management.

• Ensure the cleanliness and organization of the kitchen at all times.

• Train and monitor employees to meet Alberta Health Services (AHS) food safety and sanitation standards.

• Enforce safe equipment operation and adherence to sanitation policies.

• Attend weekly meetings to review upcoming events and provide team support.

• Work closely with the Catering and Food & Beverage teams to meet event objectives.

• Actively engage with guests during events to enhance the dining experience.

• Provide concession support when required.

• Perform other duties as assigned.

• Competitive compensation packages.

• Comprehensive benefit packages encompassing life, health, dental, and disability insurance. Extended benefits also include an RRSP matching program.

• Recharge your batteries with ample paid time off and annual vacation, ensuring you have the time to explore and recharge.

• Contribute to a non-profit agricultural society and exposition association, making a positive impact on the community.

• Immerse yourself in a vibrant culture that makes work enjoyable, allowing you to witness the excitement of Westerner Park events.

• Elevate your skills with tailored professional development initiatives and internal growth pathways.

• Enjoy fantastic perks, including exclusive staff discounts and participation in the Perkopolis Discount Program.

• Experience firsthand our commitment to a flexible and understanding workplace, where work-life balance isn’t just a buzzword – it’s a way of life.

• 3–5 years of experience in a kitchen environment as a cook or chef, preferably with a catering focus.

• WHMIS certification is required; additional culinary certifications are an asset.

• Strong supervisory skills, with the ability to motivate, lead, and develop team members.

• Proven organizational, communication, problem-solving, and decision-making skills.

• Proficiency in Microsoft Word, Excel, and basic computer applications.

• Experience with the Yellowdog inventory system is an asset.

• Basic accounting knowledge is an asset.

• Ability to work flexible hours, including evenings and weekends, to meet business demands.

Explore working at Westerner Park , where our culture, hospitality, and atmosphere cater to everyone. Join us in creating memorable moments.

Realize your potential and apply now to start your extraordinary story with us.

Affiliation: Out-of-Scope

Thank you for your interest in Westerner Park. We look forward to reviewing your application. 

Westerner Park welcomes all applicants for this position. Should you be individually selected to participate in an assessment or selection process, accommodation is available upon request in relation to the materials or processes to be used. 

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• Lead all kitchen operations including menu planning, food preparation, and service execution.
• Design and execute menus for guest breakfast, lunch, heli lunch, après-ski, and dinner.
• Collaborate with kitchen team to provide a nutritious staff on site meal and grocery program.
• Work with the Lodge Manager to define kitchen staff responsibilities and hire qualified individuals.
• Supervise, train, and mentor kitchen staff.
• Oversee inventory, ordering, and cost control.
• Maintain high standards of cleanliness and food safety.
• Work together with other departments to oversee and execute the overall lodge recycling program.
• Collaborate with other departments to ensure seamless guest experiences.
• Adapt menus to dietary restrictions and guest preferences that may change rapidly.
• Participate in weekly kitchen and staff meetings.
• Collaborate in the preparation of on site "Down Day" activities that feature the kitchen and the kitchen team skills and knowledge
• Contribute detailed notes to the guest history of each group.

• 3-5 years of experience as a Head Chef or Executive Chef.
• Red Seal Certification, Culinary Arts Diploma or equivalent experience required.
• FoodSafe Level 1 & 2 certifications.
• Strong leadership and communication skills.
• Experience with communication tools including Microsoft Teams, inventory systems and cost control measures.
• Comfortable working in a remote, team-based environment.
• Physically capable of lifting up to 50 lbs and working long hours.

• Live and work in a stunning wilderness setting.
• Access to outdoor activities, and a small indoor gym and climbing wall
• Room and Board program
• Access to the larger Mike Wiegele and Alterra communities and opportunities for social and educational interactions.
• Employee Assistance Program

• Lead all kitchen operations including menu planning, food preparation, and service execution.
• Design and execute menus for guest breakfast, lunch, heli lunch, après-ski, and dinner.
• Collaborate with kitchen team to provide a nutritious staff on site meal and grocery program.
• Work with the Lodge Manager to define kitchen staff responsibilities and hire qualified individuals.
• Supervise, train, and mentor kitchen staff.
• Oversee inventory, ordering, and cost control.
• Maintain high standards of cleanliness and food safety.
• Work together with other departments to oversee and execute the overall lodge recycling program.
• Collaborate with other departments to ensure seamless guest experiences.
• Adapt menus to dietary restrictions and guest preferences that may change rapidly.
• Participate in weekly kitchen and staff meetings.
• Collaborate in the preparation of on site "Down Day" activities that feature the kitchen and the kitchen team skills and knowledge
• Contribute detailed notes to the guest history of each group.

• 3-5 years of experience as a Head Chef or Executive Chef.
• Red Seal Certification, Culinary Arts Diploma or equivalent experience required.
• FoodSafe Level 1 & 2 certifications.
• Strong leadership and communication skills.
• Experience with communication tools including Microsoft Teams, inventory systems and cost control measures.
• Comfortable working in a remote, team-based environment.
• Physically capable of lifting up to 50 lbs and working long hours.

• Live and work in a stunning wilderness setting.
• Access to outdoor activities, and a small indoor gym and climbing wall
• Room and Board program
• Access to the larger Mike Wiegele and Alterra communities and opportunities for social and educational interactions.
• Employee Assistance Program

• Lead all kitchen operations including menu planning, food preparation, and service execution.
• Design and execute menus for guest breakfast, lunch, heli lunch, après-ski, and dinner.
• Collaborate with kitchen team to provide a nutritious staff on site meal and grocery program.
• Work with the Lodge Manager to define kitchen staff responsibilities and hire qualified individuals.
• Supervise, train, and mentor kitchen staff.
• Oversee inventory, ordering, and cost control.
• Maintain high standards of cleanliness and food safety.
• Work together with other departments to oversee and execute the overall lodge recycling program.
• Collaborate with other departments to ensure seamless guest experiences.
• Adapt menus to dietary restrictions and guest preferences that may change rapidly.
• Participate in weekly kitchen and staff meetings.
• Collaborate in the preparation of on site "Down Day" activities that feature the kitchen and the kitchen team skills and knowledge
• Contribute detailed notes to the guest history of each group.

• 3-5 years of experience as a Head Chef or Executive Chef.
• Red Seal Certification, Culinary Arts Diploma or equivalent experience required.
• FoodSafe Level 1 & 2 certifications.
• Strong leadership and communication skills.
• Experience with communication tools including Microsoft Teams, inventory systems and cost control measures.
• Comfortable working in a remote, team-based environment.
• Physically capable of lifting up to 50 lbs and working long hours.

• Live and work in a stunning wilderness setting.
• Access to outdoor activities, and a small indoor gym and climbing wall
• Room and Board program
• Access to the larger Mike Wiegele and Alterra communities and opportunities for social and educational interactions.
• Employee Assistance Program

• Lead all kitchen operations including menu planning, food preparation, and service execution.
• Design and execute menus for guest breakfast, lunch, heli lunch, après-ski, and dinner.
• Collaborate with kitchen team to provide a nutritious staff on site meal and grocery program.
• Work with the Lodge Manager to define kitchen staff responsibilities and hire qualified individuals.
• Supervise, train, and mentor kitchen staff.
• Oversee inventory, ordering, and cost control.
• Maintain high standards of cleanliness and food safety.
• Work together with other departments to oversee and execute the overall lodge recycling program.
• Collaborate with other departments to ensure seamless guest experiences.
• Adapt menus to dietary restrictions and guest preferences that may change rapidly.
• Participate in weekly kitchen and staff meetings.
• Collaborate in the preparation of on site "Down Day" activities that feature the kitchen and the kitchen team skills and knowledge
• Contribute detailed notes to the guest history of each group.

• 3-5 years of experience as a Head Chef or Executive Chef.
• Red Seal Certification, Culinary Arts Diploma or equivalent experience required.
• FoodSafe Level 1 & 2 certifications.
• Strong leadership and communication skills.
• Experience with communication tools including Microsoft Teams, inventory systems and cost control measures.
• Comfortable working in a remote, team-based environment.
• Physically capable of lifting up to 50 lbs and working long hours.

• Live and work in a stunning wilderness setting.
• Access to outdoor activities, and a small indoor gym and climbing wall
• Room and Board program
• Access to the larger Mike Wiegele and Alterra communities and opportunities for social and educational interactions.
• Employee Assistance Program

Job Description

POSITION SUMMARY

The Head Chef contributes to all back of house operations and is responsible for several functions including but not limited to: food preparation, inventory control, budgeting, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHO WE ARE

Concorde Group first entered Calgary’s hospitality scene in 1987 and 36 years later has grown to become one of Canada’s largest and most diverse hospitality companies. Concorde is seeking a Head Chef to lead back of house operations for the National Brand. National is a restaurant & entertainment venue inspired by North American tastes, with games and events, extraordinary food, and select craft beers. National is the ideal place to unwind with friends, host a private event, or soak up the sun on a patio.

COMPENSATION

• Competitive annual salary: $70,000 to $80,000 per year
• Gratuities
• Paid leave for sick and bereavement
• Comprehensive company subsidized Health Benefits package
• 3 weeks’ vacation
• Cell Phone Allowance
• Duty meals
• Professional development financial support
• Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU’LL DO

Lead

• Oversee all aspects of food production, including involvement in menu planning and costing.
• Provide training, coaching, mentorship, motivation and direction to all back of house staff, continually striving to develop and upskill staff in all areas of culinary and leadership skills.
• Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
• Always maintain composure and professionalism, ensuring back of house staff are supported and prepared for peak hours.
• Use logic and reason to identify solutions and alternatives for a successful outcome in many situations including cost/benefit analysis, sales and product quality, and conflict resolution.

Execute

• Ensure consistent food preparation, production and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
• Ensure that the kitchen area and equipment is always maintained at the highest level of cleanliness.
• Evaluate current practices and processes, immediately recognize potential areas of conflict, and initiate ways to improve current business methods, quality of products and guest service.

Communicate

• Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
• Maintain ongoing communication and provide input to Culinary Director for menus, recipes, and processes that will increase revenue and productivity, decrease expenses and improve customer service and food quality.
• Respond in a positive and timely manner to all internal and external guest requests and complaints during service, while meeting standards to exceed the guest’s expectations in addition to remaining budget conscious.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Execute ad-hoc administrative and operational duties are required.

WHAT YOU HAVE

• 3+ years’ experience with demonstrated success in a comparable role.
• Previous experience with operating large events is an asset.
• Advanced knowledge of industry best practices, guest services and food and beverage.
• Strong communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
• Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
• Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.
• Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
• Working knowledge of applicable employment related legislation.
• Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
• Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Ability to fluently communicate in both written and verbal English.
• High School Diploma with basic math skills is required.
• Food Safe Certification is required but can be obtained within 30 days of joining.
• Ability to stand for extended periods of time and lift 50lbs.
• Comfortable using Microsoft Office Suite.
• Possess high professional ethics and avoid extreme familiarity or conflicts with others.
• Must be over 19 as alcohol service and open scheduling availability is a requirement.

WHO YOU ARE

• Has a passion for hospitality and creativity.
• Communicates at a high-level both written and verbally.
• Well organized with a strong attention to detail and exceptional time management.
• Takes ownership of duties, shows initiative and is proactive.
• Ability to strategize with a strong focus on goal-driven priorities.
• Leads by example with a positive attitude, has great personal hygiene, and a welcoming demeanor.
• Possesses good judgment and problem-solving mindset.
• Flexible, willing to work a variety of hours, including days, evenings as well as weekends and holidays, based on the business needs.
• Tactful, uses discretion, and keeps confidential information secure.