Executive Chef

Casino Head Chef Location: Calgary Competitive Salary with Benefits Job Summary The Head Chef oversees all culinary operations across the casino property, including multiple restaurant venues, employee dining, and high-capacity catering or VIP events. You will manage kitchen staff, control food and labor costs, design diverse menus, and maintain strict health, safety, and quality standards in a fast-paced environment. Key Responsibilities

• Kitchen Operations & Leadership: Direct and supervise all daily food preparation, cooking, plating, and kitchen flow across multiple outlets. Build, schedule, lead, and mentor a large kitchen brigade (sous chefs, line cooks, prep cooks, and stewards). Manage recruitment, onboarding, training, performance reviews, and conflict resolution for culinary personnel. Menu Development & Quality Control: Design, test, and price innovative, profitable menus tailored to diverse casino demographics, VIP lounges, and large-scale banquets. Inspect raw ingredients, prep stations, and finished plates to guarantee exceptional taste and presentation. Pivot quickly for special high-roller requests, promotional events, or holiday buffets. Financial & Inventory Management: Monitor food cost percentages, labor budgets, and operational overhead to meet financial targets set by casino executive management. Oversee regular inventory counts, vendor negotiations, purchasing, and stock rotation. Utilize POS and kitchen management software to track waste, recipe costing, and payroll. Safety, Sanitation & Compliance: Enforce local health department codes, HACCP guidelines, and corporate safety/hygiene policies. Maintain clean, organized, and code-compliant kitchen facilities; coordinate equipment maintenance and repair. #ABHO