Job Summary

The Executive Chef leads daily kitchen operations, guiding food preparation and cooking while maintaining consistent food quality and safe handling practices. This role coordinates kitchen and food service teams, supports smooth restaurant operations, and works closely with colleagues to deliver a welcoming hospitality experience. Your impact: thoughtful leadership helps the team serve guests efficiently and consistently.

DUTIES & RESPONSIBILITIES
Estimate amount and costs of supplies and food items
Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook complete meals and specialty foods for events such as banquets
Supervise cooks and other kitchen staff
Prepare and cook food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Requisition food and kitchen supplies
Arrange for equipment purchases and repairs
Consult with clients regarding weddings, banquets and specialty functions
Plan and direct food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Recruit and hire staff
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals

Culinary Leadership & Signature Menu Development

- Lead the culinary direction of the restaurant, curating a high-end menu that blends authentic Mexican and Spanish cuisine with premium steakhouse offerings.
- Design and execute signature dishes including traditional Mexican specialties, Spanish tapas, paella,



and expertly prepared steaks using advanced grilling and butchery techniques.
- Develop seasonal menus, chef’s tasting experiences, and specialty offerings that reflect regional authenticity and modern culinary innovation.
- Establish standardized recipes, portioning, and plating presentations to ensure consistency, quality, and a refined dining experience.
- Accommodate elevated dietary preferences and special requirements, including vegetarian, gluten-free, and customized guest experiences while maintaining authenticity and flavor integrity.
- Continuously introduce new techniques, premium ingredients, and global culinary trends to position the restaurant as a standout dining destination in Banff.

Kitchen Operations & Team Leadership

- Oversee all kitchen operations, ensuring seamless coordination, efficiency, and adherence to high-performance culinary standards.
- Recruit, train, and mentor a skilled kitchen team including sous chefs, grill chefs, and line cooks, fostering a culture of excellence and discipline.
- Supervise preparation and cooking processes, ensuring all dishes meet strict quality, taste, and presentation standards.
- Manage staff scheduling, task delegation, and performance monitoring to maintain optimal productivity during peak service periods.
- Ensure full compliance with food safety, sanitation, and hygiene regulations in accordance with Alberta Health Services standards.
- Maintain cleanliness, organization, and proper maintenance of all kitchen equipment and food storage areas.

Executive Oversight, Quality Control & Strategic Growth

- Source and oversee procurement of high-quality meats, seafood, specialty spices,



and authentic ingredients required for Mexican and Spanish cuisine.
- Lead steak program operations, including meat selection, aging processes, portioning, and precision grilling to deliver premium steakhouse standards.
- Control food costs, manage inventory, and implement waste reduction strategies to maintain profitability without compromising quality.
- Conduct final quality checks on dishes before service to ensure exceptional presentation and consistency.
- Collaborate with ownership and management on menu pricing, budgeting, and long-term culinary strategy to support business growth.
- Develop and execute catering services, private dining events, and exclusive culinary experiences to enhance brand reputation.
- Monitor guest feedback and dining trends, continuously refining offerings to maintain a competitive edge in Banff’s upscale dining market.

Supervision

- 16-20 people

Experience and specialization
Cuisine specialties

- Mexican
- Spanish

Additional information
Work conditions and physical capabilities

- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling

Personal suitability

- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player

Benefits
Health perks

- Health care plan

Financial benefits

- Gratuities

Who can apply for this job?
You can apply if you are:

- a Canadian citizen
- a permanent resident of Canada
- a temporary resident of Canada with a valid work permit

Do not apply if you are not authorized to work in Canada. The employer will not respond to your application.

Pay: $65,000.00-$68,250.00 per year

Benefits:

- Discounted or free food
- Employee assistance program
- On-site parking
- Paid time off
- Relocation assistance
- Store discount

Work Location: In person

📌 Executive Chef (Banff)
🏢 El Toro Restaurant
📍 Banff