Head Chef

Push Operations; Wetaskiwin; On-site; CAD 70,000 - 95,000; Full time

Benefits offered by this job

Competitive salary

Performance incentives

Health & dental benefits

RRSP matching

Paid time off

Hotel discounts

Job summary

The Best Western Wayside Inn in Wetaskiwin is seeking an experienced Head Chef to own kitchen operations, drive food quality, and optimize profitability across daily dining and private events.

Responsibilities include menu development, staff leadership, inventory control, and ensuring top-tier sanitation and safety standards, with a hands-on approach and a 30/70 mix of admin and kitchen work.

Qualifications

• Minimum 3 years as Head Chef/Executive/Sous Chef in a high-volume setting.
• Red Seal or culinary degree is an asset; high school diploma required.
• Valid Food Safety Certification is required.
• Proven ability to manage food and labour costs and budgets.
• Strong interpersonal and organizational skills under pressure.

Responsibilities

• Lead kitchen operations and drive quality and profitability.
• Recruit, train, schedule, and mentor kitchen staff.
• Develop menus for daily service and banquet events.
• Control food costs, portions, and inventory.
• Ensure food safety and sanitation compliance.
• Maintain and service kitchen equipment.

Skills

Leadership

Budget management

Staff scheduling

Team building

Communication

Education

High School Diploma

Red Seal Culinary Certification

Job description

The Best Western Wayside Inn is a staple of hospitality in Wetaskiwin, known for providing exceptional service, comfortable accommodations, and top-tier dining to local guests, travellers, and event organizers. We take pride in delivering memorable culinary experiences across our busy restaurant, Barney's Pub and Grill, and our 6000 square feet of banquet space.

We are seeking an experienced, passionate, and leadership-driven Head Chef to take full ownership of our kitchen operations and elevate our culinary performance.

The Role

As the Head Chef, you will oversee all back-of-house operations, ensuring food quality, consistency, and profitability across daily dining and private events. You will be responsible for menu creation, kitchen staff management, inventory control, and maintaining the highest standards of food safety and sanitation. This role is primarily a working role, with about 30% administrative duties and 70% hands-on.

Key Responsibilities

• Kitchen Leadership: Recruit, train, schedule, and mentor all kitchen staff, fostering a collaborative, high-energy, and professional environment.
• Menu Development: Design engaging, seasonal, and cost-effective menus for daily service, daily specials, and banquet events.
• Cost & Inventory Management: Manage food cost percentages, labor budgets, portion control, and inventory ordering to maximize kitchen profitability.
• Quality & Speed of Service: Oversee prep and execution during service to ensure dishes meet exact quality standards and standard ticket times.
• Safety & Sanitation: Enforce strict compliance with regional health, safety, and food management regulations.
• Equipment Maintenance: Ensure all kitchen equipment is properly operated, cleaned, and maintained.

Qualifications & Requirements

• Experience: 3+ years of experience as a Head Chef, Executive Chef, or Sous Chef in a high-volume hotel, restaurant, and/or banquet environment.
• Education: High School Diploma or Equivalent, Red Seal Culinary Certification or equivalent degree in Culinary Arts an asset.
• Certifications: Valid Food Safety Certification
• Leadership Skills: Proven ability to manage food and labour costs, build schedules, and run a profitable kitchen budget.
• Communication: Strong interpersonal and organizational skills, with a focus on team building and clear direction under pressure.
• Flexibility: Availability to work evenings, weekends, and holidays as required by hotel operational needs.
• Physical: Ability to stand and walk for 8+ hours a day, walk up and down stairs as needed, lift 30 pounds as required.

What We Offer

• Competitive salary based on experience
• Performance based incentive program and gratuities
• 50/50 Employee/Employer paid Health and dental benefit package
• RRSP matching for full-time employees after 1 year
• Paid time off and holiday pay
• Hotel discount program for Best Western properties worldwide
• Intercompany benefits from Denham Hospitality Organization properties
• Opportunities for creative control over menu design and culinary vision