Executive Chef

Executive Chef Location: Two Casual Fare Restaurant Locations (Calgary, AB)
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

• Oversee all kitchen operations for two locations
• Ensure consistent execution of menus, recipes, and presentation standards
• Develop, test, and implement menu items
• Maintain food quality that aligns with brand standards and guest expectations

Operations & Cost Control:

• Manage food cost, labor cost, and waste reduction initiatives
• Create and maintain standardized recipes, prep lists, and portion controls
• Oversee ordering, inventory management, and vendor coordination
• Monitor kitchen budgets and support financial performance goals

Team Leadership & Training:

• Hire, train, schedule, and supervise kitchen staff at both locations
• Develop Sous Chefs and Kitchen Managers to support daily operations
• Conduct performance evaluations and coaching
• Promote a positive, professional, and accountable kitchen culture

Food Safety & Compliance:

• Ensure compliance with all health department regulations and food safety standards
• Maintain cleanliness, sanitation, and safe work environments
• Oversee HACCP procedures and kitchen audits
• Ensure proper equipment use and maintenance

Collaboration & Guest Experience:

• Partner with General Managers and Front-of-House leadership to ensure seamless service
• Respond to guest feedback related to food quality or menu execution
• Support special events, catering, and promotions as needed

Qualifications: Education & Experience

• Culinary degree or equivalent professional experience preferred
• Minimum of 5–7 years of kitchen leadership experience
• Multi-unit or high-volume pub/restaurant experience strongly preferred

Skills & Competencies:

• Strong leadership and team development skills
• Solid understanding of casual fare cuisine and high-volume execution
• Proven ability to manage food and labor costs
• Excellent organizational and time-management skills
• Ability to work in a fast-paced, hands-on environment
• Strong communication and problem-solving abilities

Other Requirements:

• Ability to travel between two locations as needed
• Flexible schedule, including nights, weekends, and holidays
• Ability to stand for extended periods and lift up to 50 lbs

Work Environment:

• Fast-paced kitchen environments
• Exposure to heat, sharp equipment, and wet floors
• Requires hands-on involvement during peak service periods

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