Overview
We are seeking a talented and experienced Chef to join our dynamic culinary team. The ideal candidate will possess strong leadership skills, extensive kitchen experience, and a passion for creating exceptional dishes. This role offers an exciting opportunity to oversee food preparation, manage kitchen operations, and ensure the highest standards of food safety and quality. A background in restaurant management, food service, and team supervision is essential for success in this position.

MANDATORY REQUIREMENT – INVENTORY CONTROL & MANAGEMENT:
The successful candidate must have hands-on experience in kitchen inventory control and management, including monitoring food and supplies coming into and going out of the kitchen, maintaining accurate inventory records, implementing FIFO (First In, First Out) practices, ensuring proper stock rotation, controlling waste, and monitoring inventory usage and variances. This is a mandatory qualification for the position.

Key Responsibilities

- Lead, supervise, and manage kitchen staff to ensure efficient daily kitchen operations.
- Maintain accurate control of kitchen inventory, including monitoring food and supplies coming into and going out of the kitchen, maintaining inventory records, following FIFO (First In, First Out) practices, ensuring proper stock rotation, and minimizing waste.
- Monitor food costs, portion control, product usage, waste, and inventory variances to support effective cost management.
- Assist with kitchen budgeting, purchasing, food-cost analysis, and maintaining expenses within established budgets.
- Coordinate ordering and receiving of food, beverages,



and kitchen supplies while ensuring appropriate quantity, quality, and storage.
- Prepare and cook food according to established recipes, quality standards, and presentation requirements.
- Ensure compliance with food safety, sanitation, hygiene, and safe food-handling practices.
- Train, supervise, mentor, and support kitchen staff to maintain a qualified and productive work environment.
- Schedule and coordinate kitchen staff according to operational requirements and business levels.
- Monitor daily kitchen operations and ensure timely and efficient food preparation and service.
- Maintain consistent food quality, portion sizes, presentation, and service standards.
- Maintain a clean, organized, and safe kitchen environment.
- Work closely with hotel management to improve kitchen operations, efficiency, food quality, and cost control.
- Promote teamwork, accountability, open communication, and a positive workplace culture.
- Perform other kitchen management duties as required.

Qualifications & Experience

- Minimum 3 years of experience as a Head Chef / Kitchen Manager, or in a comparable senior kitchen management position.
- Must have hands-on experience with inventory control, including tracking inventory coming in and going out, inventory counts, FIFO procedures, stock rotation,



waste control, and identifying inventory variances.
- Must be well-versed in food costing, budgeting, portion control, and cost management.
- Strong leadership and team-management skills with the ability to train, motivate, supervise, and hold kitchen staff accountable.
- Experience managing kitchen operations in a hotel, restaurant, hospitality, or high-volume food-service environment.
- Strong knowledge of food safety, sanitation, food handling, and kitchen hygiene requirements.
- Excellent organizational and time-management skills.
- Ability to work efficiently under pressure in a fast-paced environment.
- Flexible availability and willingness to work varying hours, including weekends, holidays, and operationally busy periods as required.
- Comfortable working in an open culture that encourages communication, collaboration, teamwork, feedback, and continuous improvement.
- Strong communication and interpersonal skills.
- Commitment to maintaining high standards of food quality, cleanliness, efficiency, and guest satisfaction.

Pay: $23.00-$30.00 per hour

Benefits:

- Casual dress
- Company events
- Dental care
- Discounted or free food
- Extended health care
- Mileage reimbursement
- On-site gym
- On-site parking
- Paid time off
- Vision care
- Wellness program

Experience:

- Kitchen manager: 3 years (required)
- Inventory control: 3 years (required)
- Cooking: 7 years (preferred)

Language:

- English (required)

Licence/Certification:

- Driving Licence (required)

Location:

- Calgary, AB (preferred)

Work Location: In person

📌 Head Chef/Kitchen Manager (Canada)
🏢 Important Company of the Sector
📍 Canada