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Chef Manager Jobs in Alberta (NOW HIRING)

Target Hospitality

CHEF II (Canada)

Anzac, AB · On-site

CHEF II (Canada) Reports to: Head Chef Level: Hourly Scope: Responsible for assisting the Chef and ... manager Physical Demands: • Stand for long periods of time (up to 12 hours or more) with ...

Ace Casinos

Executive Sous Chef

Calgary, AB

$55K - $60K/yr

This role acts as the Executive Chef's primarysupport in managing day-to-day kitchen operations while mentoring culinary teammembers and ensuring adherence to food safety, sanitation, and ...

Pomeroy Lodging LP

Chef De Partie

Grande Prairie, AB · On-site

$25.40/hr

Leads and manages a designated kitchen station, ensuring all food is prepared and presented according to established recipes and brand standards. * Assists the Executive Chef and Sous Chef with menu ...

Pomeroy Lodging LP

Sous Chef

Kananaskis, AB · On-site

Sous Chef Salary: Salary THIS JOB IS LOCATED IN KANANASKIS, AB. SUBSIDIZED STAFF HOUSING IS ... This person will provide leadership and management to the culinary and stewarding team members ...

Pomeroy Kananaskis Mountain Lodge

Sous Chef Salary: Salary THIS JOB IS LOCATED IN KANANASKIS, AB. SUBSIDIZED STAFF HOUSING IS ... This person will provide leadership and management to the culinary and stewarding team members ...

EMBLEMS

Sous Chef

Banff, AB

As Sous Chef, you are a key leader in the kitchen, supporting the Chef de Cuisine in the day-to-day ... Operational & Financial Excellence * Assist with scheduling, labour management, and productivity to ...

Pomeroy Lodging LP

Executive Sous Chef

Kananaskis, AB · On-site

Executive Sous Chef Salary + Competitive bonus incentive program THIS JOB IS LOCATED IN KANANASKIS ... Driving profitability through disciplined management of food cost, labor cost, and operational ...

Pomeroy Kananaskis Mountain Lodge

Executive Sous Chef Salary + Competitive bonus incentive program THIS JOB IS LOCATED IN KANANASKIS ... Driving profitability through disciplined management of food cost, labor cost, and operational ...

CMH Heli-Skiing

Head Chef

Cochrane, AB · On-site

Head Chef, Lodge at Arrow Lakes Company Name: The Lodge at Arrow Lakes, a branch of CMH Heli-Skiing ... Hotel Manager Location of Work: Nakusp, British Columbia Job Status: Full-time, Year Round FLSA ...

CMH Heli-Skiing

Head Chef

Banff, AB · On-site

Head Chef, Lodge at Arrow Lakes Company Name: The Lodge at Arrow Lakes, a branch of CMH Heli-Skiing ... Hotel Manager Location of Work: Nakusp, British Columbia Job Status: Full-time, Year Round FLSA ...

CMH Heli-Skiing

Head Chef

Okotoks, AB · On-site

Head Chef, Lodge at Arrow Lakes Company Name: The Lodge at Arrow Lakes, a branch of CMH Heli-Skiing ... Hotel Manager Location of Work: Nakusp, British Columbia Job Status: Full-time, Year Round FLSA ...

CMH Heli-Skiing

Head Chef

Lake Louise, AB

Head Chef, Lodge at Arrow Lakes Company Name: The Lodge at Arrow Lakes, a branch of CMH Heli-Skiing ... Hotel Manager Location of Work: Nakusp, British Columbia Job Status: Full-time, Year Round FLSA ...

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Chef Manager information

What is a chef manager?

A Chef Manager is a culinary professional responsible for both the preparation of food and the management of kitchen operations. They oversee menu planning, ingredient sourcing, food safety, and staff supervision, ensuring that the kitchen runs efficiently and meets quality standards. Chef Managers often balance hands-on cooking with administrative duties like budgeting, scheduling, and inventory control. Their role is essential in restaurants, catering companies, and institutional kitchens to guarantee consistent and high-quality food service.

What is a chef manager?

A chef manager is a supervisor in the kitchen area of a restaurant. As a chef manager, you are responsible for helping the kitchen staff perform efficiently. Your duties include establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff by hiring, firing, and training team members as required. Qualifications for this career include extensive kitchen experience and leadership skills.

What are the key skills and qualifications needed to thrive as a chef manager, and why are they important?

To thrive as a Chef Manager, you need strong culinary expertise, menu planning skills, and experience in kitchen operations, often supported by a culinary degree or relevant certifications. Familiarity with inventory management systems, food safety standards, and cost control software is typically required. Leadership, communication, and time management are crucial soft skills for effectively managing kitchen staff and ensuring smooth service. These skills are vital for maintaining high food quality, operational efficiency, and a positive team environment.

How does a chef manager balance culinary creativity with administrative responsibilities in their daily role?

As a Chef Manager, you will need to juggle hands-on food preparation and menu development with tasks like staff scheduling, inventory control, and budgeting. This balance often means dividing your day between the kitchen and the office, ensuring food quality and safety standards are met while also keeping operations efficient and cost-effective. Collaboration with kitchen staff, front-of-house teams, and suppliers is key to maintaining smooth service and meeting customer expectations. Developing strong organizational and communication skills will help you thrive in this dynamic environment.

What is the difference between Chef Manager vs Sous Chef?

AspectChef ManagerSous Chef
CredentialsCulinary degree or equivalent, culinary certificationsCulinary degree or equivalent, culinary certifications
Work EnvironmentOversees kitchen operations, manages staff, plans menusAssists head chef, supervises kitchen staff, prepares dishes
Employer & Industry UsageHotels, restaurants, catering services, healthcare facilitiesRestaurants, hotels, catering, institutional kitchens
Primary ResponsibilitiesKitchen management, menu planning, staff supervisionFood preparation, supporting head chef, quality control

The main difference between a Chef Manager and a Sous Chef is that the Chef Manager has broader responsibilities including managing the entire kitchen operation, staff, and menu planning, while the Sous Chef primarily supports the head chef with food preparation and kitchen supervision. Both roles require culinary credentials and are common in similar work environments, but the Chef Manager holds a more managerial position.

How much does a chef manager earn?

A chef manager's salary typically ranges from $45,000 to $75,000 annually, depending on experience, location, and the size of the establishment. They often oversee kitchen staff, manage food quality, and handle administrative tasks, which can influence compensation levels.
More about Chef Manager jobs

What are the most commonly searched types of Chef jobs in Alberta?

The most popular types of Chef jobs in Alberta are:

What are popular job titles related to Chef Manager jobs in Alberta?

For Chef Manager jobs in Alberta, the most frequently searched job titles are:

What job categories do people searching Chef Manager jobs in Alberta look for?

The top searched job categories for Chef Manager jobs in Alberta are:

What cities in Alberta are hiring for Chef Manager jobs?

Cities in Alberta with the most Chef Manager job openings:

What are popular job titles related to Chef Manager jobs in AB?

For Chef Manager jobs in AB, the most frequently searched job titles are:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Alberta as of August 2026, with employment types broken down into 84% Full Time, 14% Part Time, and 2% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution.

CHEF II (Canada)

Target Hospitality

Anzac, AB • On-site

Full-time

Posted 18 days ago

Key responsibilities

  • Assist the Chef and other cooks with daily menu preparation.

  • Prepare meals on the line, grill oven, and fryers, and serve guests according to food safety standards.

  • Follow safety procedures, operate kitchen equipment safely, and participate in safety meetings and emergency response procedures.

Job description

Job Title: CHEF II (Canada) 

Reports to: Head Chef 

Level: Hourly

Scope: Responsible for assisting the Chef and other cooks with the daily menu preparation

Primary Responsibilities:

• Accountable and responsible for maintaining a safety culture (following all SOP’s, JHA’s, policies and procedures) as set out by Target Hospitality

• Must be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens 

• Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines

• Ensure adequate quantities of the menu choices are prepared as per the menu plan, follow production quotas as indicated by the Chef

• Prepare meals on the line, grill oven and fryers 

• Serve guests and check for meal scans

• Serve all foods in accordance to HACCP and food safety standards

• Ensure proper utensils are used for serving, portion control and sanitation purposes

• Prepare breakfasts to order such as omelet’s, and eggs

• Exceed our guests needs by providing world- class customer service

• Shall attend all safety meetings and participate in Target Hospitality emergency response procedures

• Additional duties may be assigned by supervisor or manager

Physical Demands:

• Stand for long periods of time (up to 12 hours or more) with scheduled breaks

• Short and long-distance walking required

• Use of stairs and step stools

• Use force when pushing/ pulling carts that weigh on average 50lbs

• Operate kitchen machinery

• Frequently lift an average weight of 25lbs with a maximum of 50 lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory

  • Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction

• Perform repetitive movements at the wrist including side to side/ up or down and multiple grasps of an average of 10lb with a maximum of 25lb

• Simple, power and fine finger manipulation for a duration of an average 12-hour shift

Working Conditions and Environment:

• Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals

• Ability to communicate effectively; written and orally in English

• Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels

• Exposure to extreme hot and cold environments

• Ability to work with in a rotational schedule (6 weeks on and 2 weeks off or as per manager’s discretion/ business needs)

• Ability to works safely and navigate with in small/ close quarters and congested areas

• Maybe exposed periodically to elevated noise and surroundings

• Ability and willingness to travel/work long rotations away from home

Candidate Requirements:

• 2+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent

  • Ability to read and write in English

• Valid food safe certification is an asset

• First aid certification is an asset

• Work within a team environment

• Must be able to work effectively and efficiently with or without supervision

• Strong prioritization and time management skills

• Ability and willingness to travel/work long rotations away from home

• Must be able to pass a background check and urine analysis

• Must provide your own transportation to and from the facility

Apply