Executive Chef

Crowsfoot | Conestogo, Ontario

Full-Time | Leadership Position

Crowsfoot is looking for an experienced, hands-on Executive Chef to lead our culinary team and help guide the next stage of growth for our restaurant..

Crowsfoot is a high-volume, independently operated restaurant built around approachable, scratch-made food, smoked meats, comfort-driven favourites and warm hospitality. Alongside our regular restaurant operations, we are continuing to expand our catering program, large-group dining and private events, including the launch of The Mill Room, our new dedicated event space.

We are looking for a chef who understands that great food is only one part of running a successful kitchen. The right person will be equally comfortable developing menus, working a busy service, coaching a team, managing food costs, maintaining strong systems and collaborating with the General Manager to grow the business.

The Role The Executive Chef is responsible for the overall leadership and performance of Crowsfoot's culinary operations, including daily restaurant service, catering, large-party dining and private events.

This is a hands-on leadership position. We are looking for someone who is present in the kitchen, understands their team and operation, and can balance culinary standards with the financial and operational realities of a busy restaurant.

Key Responsibilities

Kitchen Leadership & Operations

- Lead all day-to-day BOH operations and maintain consistent execution across lunch, dinner, takeout, catering and events.
- Recruit, train, coach and develop cooks, prep staff, dishwashers and kitchen leadership.
- Build a positive, accountable kitchen culture based on communication, teamwork and qualified standards.
- Develop effective kitchen schedules while balancing operational needs and labour targets.
- Establish and maintain explicit prep, production, recipe, portioning and service standards.
- Work alongside the team during high-volume services and events when required.
- Maintain equipment, organization and cleanliness throughout all BOH areas.

Food Quality & Menu Development

- Protect the quality and consistency of Crowsfoot's established menu while identifying opportunities for improvement.
- Develop seasonal features, limited-time offers, specials and new menu items that fit the Crowsfoot concept.
- Maintain standardized recipes, yields, portion specifications and plating standards.
- Collaborate on menu development for catering, buffets, plated dinners,



cocktail receptions and private events.
- Balance creativity with practicality, consistency, guest expectations and profitability.

Catering & Private Events

- Work closely with the General Manager and events team as Crowsfoot continues to grow its catering and private-events business.
- Develop menus and production systems capable of supporting restaurant service and events simultaneously.
- Oversee culinary execution for on-site events, off-site catering, large-party takeout and private functions.
- Assist with costing and pricing new catering and event offerings.
- Help build scalable systems that allow the events business to grow without compromising the quality of regular restaurant operations.

Financial Management

- Take ownership of food cost, kitchen labour, waste and overall BOH financial performance.
- Manage ordering, inventory and vendor relationships.
- Monitor product usage, yields, portion control and waste.
- Participate in regular inventory counts and cost analysis.
- Review kitchen performance and identify opportunities to improve efficiency and profitability.
- Work collaboratively with the General Manager on budgets, forecasting and operational goals.

Food Safety & Compliance

- Maintain exceptional food-safety, sanitation and workplace-safety standards.
- Ensure proper receiving, storage, preparation, cooling, reheating, labelling and product-rotation procedures are consistently followed.
- Maintain clear shelf-life and product-handling standards throughout the kitchen.
- Ensure BOH employees are properly trained and held accountable to established procedures.
- Maintain an inspection-ready kitchen and ensure compliance with applicable Public Health and workplace requirements.

What We're Looking For The successful candidate will bring a combination of culinary skill, leadership ability and business awareness. Ideally, you have:

- Previous experience as an Executive Chef, Head Chef, Chef de Cuisine or senior kitchen leader in a high-volume restaurant.
- Strong experience managing and developing BOH teams.
- A solid understanding of food cost,



labour management, inventory, purchasing and kitchen financials.
- Experience with scratch cooking and high-volume food production.
- Strong organizational and production-planning skills.
- Experience with catering, banquets or private events is a significant asset.
- Strong knowledge of food safety and sanitation standards.
- The ability to create systems and hold people accountable while maintaining a respectful workplace.
- The ability to communicate and collaborate effectively with FOH management, ownership, vendors and the events team.
- Flexibility to work evenings, weekends and holidays as required by restaurant operations.

Experience working with smoked meats, BBQ or smokehouse-style cooking is an asset, but strong leadership and operational ability are more important than coming from a specific culinary background. The Person We're Looking For

We aren't looking for someone who simply wants to put their own menu on the table.

We're looking for a chef who wants to lead a kitchen and build a business.

Someone who can respect what Crowsfoot already does well while helping us become better — strengthening systems, developing people, improving consistency and helping us take advantage of the opportunities ahead in catering and private events.

You should be comfortable being both a chef and a leader: someone who can talk food and creativity one moment, food cost and labour the next, and then jump onto the line when the kitchen needs you.

Why Crowsfoot?

Crowsfoot is entering an exciting stage of growth.

In addition to our established restaurant business, we are investing in private events, catering and group dining, creating an opportunity for our next Executive Chef to have a meaningful role in shaping how that side of the business develops.

This is an opportunity for someone who wants ownership over their kitchen, a collaborative relationship with management and the chance to build something — not simply maintain it.

Compensation: Competitive salary based on experience

Position: Full time, Permanent

Location: Crowsfoot, Conestogo, Ontario To apply, please submit your résumé along with a brief introduction outlining your leadership experience and what interests you about joining Crowsfoot.

Pay: $57,000.00-$70,000.00 per year

Benefits

- Casual dress
- Dental care
- Discounted or free food
- Life insurance
- In office parking
- Paid time off

Work Location: In person

📌 Executive Chef (Conestogo)
🏢 Crowsfoot Restaurant
📍 Conestogo