Executive Chef

Pomeroy Lodging; Calgary; On-site; CAD 70,000 - 90,000; Full time

Job summary

A leading hospitality company in Calgary seeks an Executive Chef to manage kitchen operations and ensure high-quality dining experiences. Ideal candidates will have a minimum of 6 years in a hotel kitchen, a culinary diploma, and strong leadership skills. This role provides opportunities for growth and training, alongside competitive wages and health benefits.

Benefits

Competitive wages and health/wellness benefits

On-the-job training and learning opportunities

Discounted hotel stays and F&B at Marriott and Pomeroy properties

Qualifications

• Minimum 6 years of culinary experience in a hotel environment.
• Dynamic, enthusiastic, and able to perform under pressure.
• Motivational leader with a positive team culture focus.

Responsibilities

• Oversee daily kitchen management and food preparation.
• Manage departmental expenses and budget participation.
• Ensure compliance with food safety and sanitation standards.

Skills

Leadership

Culinary skills

Team management

Customer service

Safety standards adherence

Education

Red Seal or similar culinary diploma

Tools

FoodSafe or Level 2 Food Safety certification

Job description

We are looking for an Executive Chef to join our team!

If you are passionate about creating exceptional dining experiences, thrive in fast-paced kitchens, and have a flair for innovation and leadership—this is the perfect opportunity for you!

Achieving Excellence

As Executive Chef, you are responsible for the overall success of daily kitchen operations, leading the team while actively showcasing your culinary skills. This role focuses on enhancing guest and employee satisfaction, optimizing financial performance, and maintaining high standards of quality and sanitation. You oversee all food preparation areas, including banquets, room service, restaurants, bar/lounge, employee cafeteria, and support areas. You are accountable for developing and guiding kitchen employees.

Key Focuses

Leading Kitchen Operations

• Oversee daily kitchen management, staffing, and food preparation, stepping in or assigning replacements as needed.
• Set performance standards, monitor staff performance, and ensure high-quality service and efficiency.
• Promote a positive team culture with trust, open communication, and collaboration; encourage employee feedback and address concerns.
• Demonstrate professionalism, integrity, and sound decision-making as a role model.
• Apply property policies consistently and maintain supportive relationships with employees.
• Train and mentor staff, demonstrating new techniques and equipment use.
• Enforce safety procedures, explain codes, ensure understanding, and monitor compliance.
• Manage departmental expenses and participate in budgeting.
• Oversee menu development, food presentation, and quality of dishes.
• Maintain food safety and sanitation standards, including proper storage and temperatures.
• Manage purchasing, receiving, and storage practices.
• Deliver exceptional guest service, creating a welcoming atmosphere.
• Coach employees on guest needs, providing ongoing training and support.
• Engage with guests for feedback, address complaints, and use data for improvements.
• Support employee development through coaching, training, and performance reviews.
• Ensure fair treatment, performance management, and compliance with SOPs.
• Collaborate with Banquet and Catering teams on food and menu knowledge.

Lives the Core Values

• Understand that people are their customers; uphold promises through communication and behavior, supporting the organization’s core values.
• Execute deliverables with minimal follow-up, ensuring scope, timeliness, and quality.

Experience / Passions / Education

• Dynamic, enthusiastic, and able to perform under pressure.
• Motivational leader with a positive team culture focus.
• Passionate about delivering excellent food experiences.
• Highly conscious of Health and Safety standards.
• Experience in diverse establishment types.
• Self-driven, always seeking improvements.
• Red Seal or similar culinary diploma from an accredited program.
• Minimum 6 years of culinary experience in a hotel environment.
• Valid FoodSafe or Level 2 Food Safety certification required.

Amazing Perks

• Competitive wages and health/wellness benefits.
• On-the-job training and learning opportunities.
• Growth and development prospects.
• Personal days: 5 per year after 90 days of employment.
• Discounted hotel stays and F&B at Marriott and Pomeroy properties.
• Food and Beverage discounts at Botanicus Kitchen + Bar.

Working Conditions

This role may involve day, afternoon, or evening shifts, including weekends, with long hours during busy periods. It requires physical movement, lifting up to 30 lbs., and managing multiple demands in a fast-paced, sometimes high-pressure environment. Temperature variations from back to front of house are possible.

At Westin, we customize care to create a personalized guest experience, encouraging associates to anticipate guest needs and promote well-being.

About Pomeroy Lodging

Pomeroy Lodging is Western Canada’s leader in hospitality, owning and operating hotels and resorts across the West. We are committed to investing in our people, properties, and communities.