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Executive Chef
21 hours ago
About Blue Shock:
Blue Shock Executive Search, established in 2003, excels in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we forge connections between exceptional talent and leading employers across North America. Our deep industry expertise and personalized approach ensure that every placement drives long-term success. We're not just filling roles—we're building leadership teams that shape the future of hospitality.
Job Title: Executive Chef
Location: Calgary, Alberta
Reports To: Regional Chef
Compensation: $60,000-$65,000 + Tip Out + Bonus
About the Company:
Our client's passion for providing great food and creating memorable experiences is commendable. By focusing on making delicious and high-quality menu items accessible and affordable to everyone, they have captured the hearts of customers and experienced remarkable growth. This commitment to excellence sets them apart from the competition and ensures that their customers have an enjoyable time at their establishments.
The Opportunity:
We are seeking a passionate and experienced Chef to lead and establish the culinary operations of our new concept opening in 2026. This role is responsible for delivering exceptional food quality, maintaining high operational standards, and fostering a positive, high-performing kitchen team. The ideal candidate will bring strong leadership, creativity, and a commitment to excellence in every aspect of kitchen management.
Key Responsibilities
- Lead, train, and inspire a large culinary team to consistently deliver outstanding food and service.
- Identify and nurture talent within the kitchen, developing team members into future leaders.
- Oversee full kitchen operations, ensuring seamless execution during peak service times.
- Maintain rigorous quality control and food safety standards.
- Manage inventory, ordering, and cost control to optimize profitability.
- Create and manage staff schedules to ensure efficient coverage and labor cost control.
- Prepare and submit regular reports on food and labor costs, inventory, and other key performance metrics.
- Menu development and recipe creation, costing and pricing.
Qualifications & Experience
- Proven experience managing a high-volume kitchen in a fast-paced, premium casual or fine dining environment.
- Certified in Food Safety and Sanitation.
- Strong background in inventory management, cost control, and kitchen operations.
- In-depth knowledge of health and safety regulations and compliance.
- Demonstrated leadership skills with a focus on team development, motivation, and performance management.
- Excellent communication, organizational, and time management skills.
- Ability to meet both short- and long-term business goals through strategic planning and execution.
Key Attributes
- Highly organized with strong attention to detail.
- Committed to continuous improvement and culinary innovation.
- A true ambassador of the company's values and culinary philosophy.
- Calm and decisive under pressure, with excellent problem-solving abilities.
- Energetic, enthusiastic, and driven to succeed.
- Approachable and team-oriented with a positive, can-do attitude.
Let's Talk
If you're a driven leader ready for your next challenge, Apply today
Out-of-Country Applicants:
We appreciate your interest in our organization. Regrettably, at this time, we are unable to provide sponsorship or assistance with international relocation. To be considered for this position, we kindly request that applicants presently reside in Canada. Thank you for your understanding.
