Executive Chef - Camp Dining & Menu Innovation Leader

ATCO; Saskatchewan; On-site; CAD 80,000 - 120,000; Full time

Job summary

ATCO in Saskatchewan seeks an Executive Chef to lead daily kitchen operations, steer menu creation, and ensure top-quality meals. The role requires culinary leadership, Red Seal certification, and 8+ years in a complex kitchen environment.

You will manage inventory, cost controls, safety, and staff development, while maintaining regulatory compliance and high service standards. Prior experience in large facilities is a strong asset.

Qualifications

• 8+ years’ experience in an Executive Chef position in a complex kitchen operation.
• Culinary Red Seal certification required.
• Experience in large facilities (universities, hospitals, remote camp) is an asset.
• Menu development experience is an asset.
• Strong oral and written communication in a leadership role.
• Ability to train, mentor, and guide staff performance.
• Innovative problem solving and cost-consciousness.
• Strong organizational, time management, and reporting skills.
• Proficient with MS Office software.

Responsibilities

• Lead daily kitchen operations and professional direction for cooks and staff.
• Create menus, order products, and ensure high standard of service.
• Manage inventory, budgeting, and cost controls.
• Oversee health, safety and regulatory compliance and training.
• Monitor labor costs and adhere to labour matrix.
• Maintain high standards of food quality and customer service.
• Conduct daily safety meetings and supervise facility PMs.
• Ensure proper ordering for lodge capacity and client needs.
• Foster professional communications and team development.
• Support management with ongoing duties as assigned.

Skills

Executive kitchen leadership

Culinary Red Seal

Menu development

Professional communication

Training and mentoring

Problem solving

Organizational skills

Time management

Report writing

MS Office

Education

Culinary Red Seal

Tools

MS Office

Job description

ATCO in Saskatchewan seeks an Executive Chef to lead daily kitchen operations, steer menu creation, and ensure top-quality meals. The role requires culinary leadership, Red Seal certification, and 8+ years in a complex kitchen environment.

You will manage inventory, cost controls, safety, and staff development, while maintaining regulatory compliance and high service standards. Prior experience in large facilities is a strong asset.