Queen City Distillers | Executive Chef

Queen City Distillers is currently seeking an Executive Chef for our Regina, Saskatchewan location. The Executive Chef is responsible for the overall leadership, direction, and performance of all culinary operations across multiple food and beverage outlets. This includes menu development, operational execution, financial management, compliance, and team leadership.

The Executive Chef oversees all back-of-house operations and leads culinary execution across all outlets, including restaurant, sports bar, music venue, speakeasy, wine and cocktail bar, and all banquet, VIP, seasonal, and event programming. The role ensures high-quality food production, financial accountability, regulatory compliance, and a strong, performance-driven kitchen culture.

Who We Are

Queen City Distillers is a premier craft distillery and entertainment destination, located in the heart of Regina, Saskatchewan. More than a distillery, Queen City Distillers is a multi-venue complex featuring a restaurant, premium wine and spirits bar, a sports bar, speakeasy, retail liquor store, and a two-storey live music venue. Guided by distilling the prairie spirit, every space is designed to celebrate local craftsmanship, community, and culture—bringing together food, drink, and entertainment under one roof.

Required Skills

What You Will Be Responsible For

Culinary Strategy & Menu Development

• Develop and oversee all outlet menus in collaboration with the Food & Beverage Director, Director of Operations, and Concept Chefs.
• Lead recipe development, standardization, costing, and margin analysis. Oversee culinary strategy for:

o Music venue

o Sports bar

o Restaurant

o Speakeasy

o Wine & cocktail bar

o Seasonal and promotional menus

o VIP dining experiences

o Private events, weddings, banquets, and catering

• Ensure consistent quality, presentation, and execution across all culinary offerings..
• Monitor product quality from sourcing through final presentation.
• Create systems and processes to manage allergy protocols and dietary restrictions.
• Continuously evaluate and improve menu performance and guest satisfaction.

Back-of-House Operations Management

• Direct and oversee daily culinary operations across all kitchens and production areas.
• Lead and manage department chefs, sous chefs, cooks, and kitchen staff.
• Manage back-of-house scheduling and labor deployment models to ensure operational efficiency.
• Supervise prep production, expo, and event-driven culinary operations.
• Ensure operational readiness for large events, banquets, and VIP functions.

Financial Oversight & Cost Control

• Manage t controllable culinary expenses including food costs, labor, supplies, uniforms, and equipment.
• Participate in the budgeting and financial planning for culinary operations. .
• Develop and implement purchasing, receiving, and inventory control procedures.
• Monitor waste control and inventory systems.

Compliance, Safety & Sanitation

• Ensure compliance with public health regulations, SLGA requirements, and provincial mandates.
• Maintain adherence to food safety, sanitation, and temperature control standards.
• Ensure staff maintain required food handling certifications.
• Enforce WHMIS guidelines and all provincial mandatory training requirements.

Leadership & Team Development

• Lead, mentor and develop the kitchen management team.
• Establish performance standards and monitor staff productivity and accountability.
• Provide coaching, feedback, and technical training, including cooking techniques and equipment use.
• Foster a culture of accountability, respect, trust, and collaboration.

Guest Experience & Service Standards

• Ensure consistent production of high-quality food across all outlets.
• Monitor guest satisfaction data, comment cards, and online reviews.
• Interact with guests to obtain feedback on product quality and service levels.

#LI-Onsite

Required Experience

• 7 plus years of proven experience as an Executive Chef or senior culinary leader in a multi-outlet environment.
• Demonstrated experience managing high-volume and event-driven operations.
• Strong financial acumen including food cost control and labor management.
• Extensive knowledge of food safety, sanitation, and regulatory compliance.
• Leadership experience managing large culinary teams.
• Strong interpersonal and communication skills.
• Ability to perform operational roles as required and lead by example.

What We Offer

• Competitive compensation: we offer competitive wages that recognize your skills, experience, and contributions.
• Continuous Learning: through on-the-job training and educational opportunities.
• Opportunities for advancement within a growing company that values initiative and teamwork.
• Comprehensive benefits coverage: including health, dental, insurances, and more to support your and your family’s wellbeing.
• Retirement savings programs: Company matching pension and RRSP programs to help you invest in your future.

What You Will Be Responsible For

Culinary Strategy & Menu Development

• Develop and oversee all outlet menus in collaboration with the Food & Beverage Director, Director of Operations, and Concept Chefs.
• Lead recipe development, standardization, costing, and margin analysis. Oversee culinary strategy for:

o Music venue

o Sports bar

o Restaurant

o Speakeasy

o Wine & cocktail bar

o Seasonal and promotional menus

o VIP dining experiences

o Private events, weddings, banquets, and catering

• Ensure consistent quality, presentation, and execution across all culinary offerings..
• Monitor product quality from sourcing through final presentation.
• Create systems and processes to manage allergy protocols and dietary restrictions.
• Continuously evaluate and improve menu performance and guest satisfaction.

Back-of-House Operations Management

• Direct and oversee daily culinary operations across all kitchens and production areas.
• Lead and manage department chefs, sous chefs, cooks, and kitchen staff.
• Manage back-of-house scheduling and labor deployment models to ensure operational efficiency.
• Supervise prep production, expo, and event-driven culinary operations.
• Ensure operational readiness for large events, banquets, and VIP functions.

Financial Oversight & Cost Control

• Manage t controllable culinary expenses including food costs, labor, supplies, uniforms, and equipment.
• Participate in the budgeting and financial planning for culinary operations. .
• Develop and implement purchasing, receiving, and inventory control procedures.
• Monitor waste control and inventory systems.

Compliance, Safety & Sanitation

• Ensure compliance with public health regulations, SLGA requirements, and provincial mandates.
• Maintain adherence to food safety, sanitation, and temperature control standards.
• Ensure staff maintain required food handling certifications.
• Enforce WHMIS guidelines and all provincial mandatory training requirements.

Leadership & Team Development

• Lead, mentor and develop the kitchen management team.
• Establish performance standards and monitor staff productivity and accountability.
• Provide coaching, feedback, and technical training, including cooking techniques and equipment use.
• Foster a culture of accountability, respect, trust, and collaboration.

Guest Experience & Service Standards

• Ensure consistent production of high-quality food across all outlets.
• Monitor guest satisfaction data, comment cards, and online reviews.
• Interact with guests to obtain feedback on product quality and service levels.

#LI-Onsite