The Executive Chef is part of the Management Team of Ace Casinos and will own, lead, and oversee daily kitchen operations, all food departments full service - quick service, buffet, banquets, and grab and go etc., fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability.

The Executive Chef will develop and provide excellent leadership to all employees while being focused on delivering a high level of food service that meets or exceeds guest expectations. They will lead the development of annual operating and capital budgets and be a key part of the strategic planning process for continuous success in all reporting areas.

The Executive Chef will deliver exceptional experiences in all that we do and will constantly aspire to create a second home environment for our guests. The Executive Chef will assist the Asian Executive Chef, and Sous Chefs, with scheduling, menu costing, menu developing, recipe creation, invoice inputting, and overall kitchen management.

Responsibilities and Duties:

- Ensures service excellence in the execution and preparation of all food products served.

- Builds effective working relationships with guests, employees, and operational leaders.

- Demonstrates innovation across food and beverage operations.

- Ensures adherence to approved operating policies, programs, procedures, and company standards.

- Works closely with the Regional General Manager - Food and Beverage and site Food and Beverage leaders to create

effective programs and operational synergies.

- Attends management meetings, department meetings, in-house training programs, and other meetings as required.

- Effectively addresses guest and employee concerns and complaints.

- Develops a strong understanding of guest dining needs and implements plans accordingly.

- Organizes and conducts employee training programs.

Coordinates scheduling, inventory, purchasing, and ordering requirements.

- Oversees kitchen employees to ensure quality, speed, consistency, and presentation standards are achieved.

- Creates, develops, tests, and costs core menus, limited-time offers, specials, and promotional menu items in collaboration





with the Regional General Manager - Food and Beverage.

- Develops and maintains standardized recipes, portion specifications, plating standards, yields, allergen information, and

current item costing for all approved menu products.

- Reviews menu performance, product mix, guest response, food cost, and contribution margin, and recommends pricing,

positioning, modification, or removal of menu items.

- Leads the operational rollout of current menus and limited-time offers, including product sourcing, recipe documentation, staff

training, equipment requirements, production planning, and post-launch review.

- Monitors food cost, waste, purchasing, inventory variance, portion control, and product utilization, and implements

corrective action when results fall outside approved targets.

- Evaluates products and suppliers in collaboration with the Regional General Manager - Food and Beverage and identifies

opportunities to improve quality, consistency, availability, and cost.

- Establishes and audits consistent culinary standards, recipes, presentation, product specifications, and kitchen procedures

across all assigned properties while accommodating approved site-specific requirements.

- Develops Sous Chefs, Chefs de Partie, and other culinary leaders through coaching, delegation, performance

management, succession planning, and structured development plans.

- Ensures compliance with food safety requirements, public health standards, occupational health and safety requirements,

allergen controls, company policies, and applicable regulatory requirements.

- Ensures kitchen areas are clean, organized, properly maintained, and appropriately equipped.

- Performs other duties as assigned.

Education and Experience:

- A journeyman Red Seal Certification or Culinary Arts Certification preferred.
- Must possess a minimum of 5 years of experience in an Executive Chef,



Restaurant Chef and/or Executive Sous Chef capacity.
- Proven hands-on experience in leading, motivating and scheduling a large team of kitchen employees.
- Specific Hospitality food and beverage operational experience would be an asset with an understanding of menu design, inventory control and food cost practices and procedures.

Skills and Abilities:

- Ability to work cohesively as part of a team.
- Ability to focus attention on guest needs, always remaining calm and courteous.
- Highly responsible and reliable.
- Follows all safety and sanitation policies when handling food and beverage.
- Consistently offers professional, friendly, and engaging service.
- Follow outlet policies, procedures, and service standards.
- Professional demeanor and ability to approach situations in a tactful manner.
- Ability to work calmly under pressure and treat others with respect regardless of their status or position.
- A passion for providing excellent service and full alignment with the organization’s vision.
- Training in Outlook Express, Microsoft Office (Word and Excel) is required.

Job Requirements:

- Ready and willing to work a flexible schedule, including graveyards, weekends, and holidays. The hours of work will be based on operational needs.
- Knowledge of AGLC Terms & Conditions and Operating Guidelines.
- Knowledge and ability to clearly explain operating house rules to guests and employees.
- Proven hands-on experience in leading, motivating and scheduling a large team of kitchen employees.

Work Conditions and Physical Requirements:

- Walk/stand – Must be able to walk/stand throughout much of the shift.
- Talk/hear – must be able to detect, determine, identify, observe, inspect, and assess. This position frequently communicates with guests and employees throughout the entirety of the shift. Must be able to exchange accurate information and professionalism in these situations.
- Occasional kneeling, pushing, and pulling.
- Occasional ascending or descending ladders, stairs, and ramps.
- Frequent lifting and carrying up to 50 lbs.
- Works in an indoor, fast-paced environment.
- Advanced attention to detail.

- Ability to work under pressure.

📌 Executive Chef - FT (Calgary)
🏢 ACE Casinos Blackfoot
📍 Calgary