Chef

Blue Shock Executive Search; Calgary; On-site; CAD 90,000 - 120,000; Full time

Job summary

Blue Shock Executive Search is seeking a senior culinary leader to direct the restaurant's culinary operations, ensuring top-level food quality, safety, and cost control. The role emphasizes staff leadership, kitchen performance, and adherence to standards across high-revenue periods.

The ideal candidate has hands-on kitchen management experience, menu development skills, and a track record of improving profitability through leadership and cost management.

Qualifications

• Leadership and people development experience.
• Experience in menu development and recipe creation.
• Hands-on management and inventory, scheduling, cost control.
• Food Safe Certified and knowledge of health standards.
• Experience with inventory, labour, and cost management.

Responsibilities

• Provide leadership and morale for a large culinary team.
• Develop potential leaders and promote from within.
• Oversee full kitchen execution and QA during peak periods.
• Manage inventory and stock control.
• Prepare and submit weekly/monthly labour and food cost reports.

Job description

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 in Canada and the US.

At Blue Shock Executive Search, we don't just find talent; we craft success stories. As your dedicated career architects, our focus is on connecting you with the perfect opportunities that align with your skills and aspirations.

JOB DESCRIPTION

• To direct and control the Culinary Operations of the restaurant at an excellent level while maintaining and abiding by all standards, policies, and/or procedures set forth by our company and any applicable government agencies.
• To maximize long-term profitability through excellent leadership. This includes but is not limited to maintaining high morale within your team and executing/driving excellence in food quality, food preparation, cleanliness, and the ongoing skills of your crew and management within the kitchen.

KEY RESPONSIBILITIES

• Providing leadership, training, and ongoing morale for a large culinary crew.
• Identifying skill and leadership potential in your crew and developing those exceptional individuals into management roles within our company.
• Full kitchen execution and managing quality assurance during high revenue periods.
• Inventory and inventory management.
• Managing and submitting periodic weekly and monthly reporting regarding labour cost, food cost, etc.

QUALIFICATIONS & EXPERIENCE

• Previous experience managing the culinary team of a Premium Casual or Fine Dining restaurant.
• Experience in menu development and recipe creation
• Hands-on management and experience in managing inventory, scheduling, and controlling costs
• Food Safe Certified
• Experience with projection and management of inventory, food cost, labour, variable costs, prep charts, other.
• Knowledge and consistent compliance with government health and safety standards.
• Proven Leadership Skills - people development and motivation, technical culinary skills training, policy and procedure management, time management, problem solving/decision making.
• Excellent Interpersonal Skills - Self-motivated/driven, positive/high energy, excellent written and verbal communication skills, administration skills, adaptability/flexibility, dependability/attendance, appearance/grooming.
• Proven ability to achieve short- and long-term business goals.

OTHER KEY ATTRIBUTES

• Highly organized.
• Personal commitment to continuous improvement.
• Ambassadorship - Complete understanding and belief in company philosophy.
• Ability to remain calm and make effective decisions in stressful situations.