Executive Chef

About Blue Shock Executive Search:Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in connecting exceptional talent with leading employers in Canada and the USA. Client SummaryOur client, The Royal Glenora Club has a legacy that spans nearly 63 years, blending tradition with the essence of the future. Our vibrant community connects individuals across diverse professions, embracing Edmonton's rich heritage and its dynamic evolution. Experience an array of benefits, from world-class athletic facilities to exceptional dining options and global club affiliations. This is a place you will want to be a member of for life.Why Work for Us:We value diversity and strive to create a workplace that is inclusive, respectful, and welcoming to everyone. Candidates of all backgrounds are encouraged to apply.POSITION PROFILE Position Title: Executive Chef Department: Food and BeverageReports To: Director of Food and Beverage Position Summary: Reporting to the Director of Food & Beverage, the Executive Chef serves as the culinary leader of the Club, responsible for delivering consistent, high-quality, and member-focused dining experiences across all food and beverage outlets and event spaces.This is a hands-on, kitchen-forward leadership role. The Executive Chef is expected to be present and engaged in daily operations, providing clear direction to the culinary team while driving menu development, ensuring execution standards, and fostering a positive kitchen culture. While the Club benefits from a strong and successful banquet and event business, this role places a deliberate emphasis on elevating the everyday Member dining experience across all outlets.Every menu, plate, and culinary decision should support the Club’s vision of being the family-oriented athletic and social club that Members want to be a part of for life.What You’ll Do:The Executive Chef is responsible for championing the Member experience through food, leading a disciplined and engaged kitchen team, delivering consistency across all dining formats, and supporting the Club’s broader hospitality vision through culinary excellence.What You Bring:RequiredRed Seal Certification or Certified Chef de Cuisine designation.5+ years’ experience as an Executive Chef or Executive Sous Chef in a private club, hotel, or high-volume hospitality environment.Proven leadership in leading Kitchen teams in complex food operations or private club environments.Strong experience in à la carte dining, casual dining, and banquetsFood Safe and WHMIS certificationsAvailability to work evenings, weekends, and holidaysA background check will be required.Preferred – Nice to HavePrivate club experienceMembership in a recognized culinary associationExperience overseeing multiple dining outletsStrong people-development and mentorship skillsKey Responsibilities and QualificationsCulinary Leadership & Kitchen PresenceProvide visible, daily leadership across all kitchen operationsEstablish and maintain culinary standards for quality, consistency, presentation, and ticket timesLead by example during peak services and major eventsFoster a culture of accountability, teamwork, and continuous improvementMember Experience & Menu DevelopmentDevelop and evolve menus across all Member dining outlets, ensuring balance, variety, and seasonal relevance.Ensure menus reflect Member preferences, dietary needs, and emerging culinary trends while remaining approachable and consistent.Collaborate closely with the Director of Food & Beverage to align menus with pricing philosophy and overall Member value.Maintain execution consistency so Members can rely on a predictable, high-quality experience.Events, Banquets & Club ShowcasesOversee culinary execution for weddings, banquets, and large-scale eventsEnsure event menus showcase the Club at its best while maintaining operational efficiency and quality standards.Work collaboratively with the Director of Food & Beverage and the Catering team to innovate offerings while protecting both Member experience and profitability.Team Development & CultureRecruit, train, mentor, and retain a high-performing culinary teamBuild depth and succession through Sous Chefs and key kitchen leaders.Conduct performance reviews and provide ongoing coaching and development.Create an environment where team members feel supported, challenged, and proud of their work.Operational ExcellenceOversee food quality, production standards, inventory control, and waste management.Maintain strong food cost and labour controls without compromising Member experience.Ensure compliance with food safety, sanitation, and workplace safety standardsPartner with the Director of Food & Beverage on forecasting, planning, and continuous improvement initiatives.Collaboration & Club LeadershipWork closely with front-of-house leaders to ensure seamless service delivery.Partner with Marketing and Communications on menu launches, features, and Club storytelling.Support cross-departmental collaboration aligned with the Club’s service culture.Model the Club’s Core Values and Code of Conduct at all times.Offer:Competitive Compensation: Salary and Bonus to meet or exceed industry averageVacation and Leave: 3 weeks annual vacation to startComprehensive Benefits: Full Benefits package inclusive of health spending account, wellness package, daily meal allowance, RSP Matching planOut-of-Country Applicants: We do not provide sponsorship opportunities or international relocation; applicants must currently reside in Canada and be Canadian Citizens or have PR Status to be considered for this position.