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Chef Manager Jobs in Alberta (NOW HIRING)

CMH Heli-Skiing

Head Chef

Edmonton, 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

Calgary, 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

Canmore, 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 ...

Dexterra Remote Services

Chef - NE BC

Edmonton, AB · On-site

The Chef , reporting to the Lodge Manager, is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menus; assisting with the preparation, serving ...

National - 8th- Beerhall Inc.

CA$23 - CA$25/hr

Reporting to the Head Chef, the Chef de Partie contributes to all back of house operations and is ... Ensure proper foreseeability within all stations to confirm product is managed properly in order to ...

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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:

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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.

Winter 2026/27 - Sous Chef

CMH Heli-Skiing

Edmonton, AB • On-site

Full-time

Medical, Dental, PTO

Posted 21 days ago

Job description

Seasonal
Why join CMH?
We work hard, we play hard, and we have the best time doing it. Our mission is to guide our staff and guests through life-changing mountain experiences, and our vision is to be recognized as the world leader of guided mountain experiences - by our guests, our employees, our partners, and our communities. We're all drawn to CMH for different reasons, but we stay for the people-both employees and guests-who are brought together by a unique shared passion for skiing, riding, the mountain world, and life in general. CMH is where mountain magic happens!
Things that are important to us:
  • Safety as a cornerstone.
  • Share our passion - every day.
  • Always act with integrity.
  • We work as a team.
  • Aim for best.
  • Balance our social, fiscal, and environmental responsibilities.

Things that are important to you:
  • The opportunity to build lifelong friendships with staff and guests from around the world.
  • Working for a company that stands behind its mission, vision, and values.
  • An inclusive and rewarding company culture where employees are valued and supported.
  • Explore and work at a world-class mountain destination.
  • Enjoy meals created by culinary professionals that incorporate fresh, local ingredients.
  • Work with hospitality professionals that take pride in providing a high-end guest experience.
  • An opportunity to grow and learn in a work environment that promotes feedback and development.
  • Discounts with brand partners and on CMH merchandise.
  • Opportunities to heli-hike and heli-ski, as available.

CMH is honored to operate in the traditional territories of the Ktunaxa, Secwépemc, Syilx, Sinixt, Carrier (Dakelh), and Stoney Nakoda Nations.
Position Title: Sous Chef
Company Name: CMH Heli-Skiing & Summer Adventures
Reports To: Lodge Manager & Culinary Management Team
Location of Work: Remote worksite near various locations in BC (near Revelstoke, Golden, Radium, Valemount)
Job Status: Full-time, Seasonal
FLSA Status: Non-Exempt
Number of Positions: 11
Direct Reports: 0
Date of Last Review: August 2026
Desired Start Date: November 2026
Position Overview
The Sous Chef is responsible for supporting all culinary positions in delivering high-quality meals throughout the ski program with a focus on assisting the First Cook in their duties. The Sous Chef role requires a wide variety of skills in food service and the ability to elevate all aspects of the culinary program. The Sous Chef will also create the daily apres-ski menu for our guests.
If you thrive in a vibrant kitchen in a remote setting, and you love to ski and be outdoors, this unique chef opportunity may be for you.
This is a seasonal job opportunity. These positions are based on an11-hour day, worked as a split shift. A typical schedule consists of 2 weeks on and 1 week off. Accommodation is available while on shift, at no extra cost, for staff joining our team.
Essential Duties and Responsibilities
  • Under the supervision of the Lead Chef, deliver a high-quality culinary program for all meal periods.
  • Guide and mentor the First Cook position to ensure quality and efficiency.
  • Participate in menu planning, ordering, and receiving of kitchen products.
  • Daily creation and preparation of the après ski “Tea Goodie” meal for guests.
  • Must be skilled in the use of all kitchen equipment, as well as displaying professional levels of kitchen skills in food handling, knife handling and meal plating.
  • Understand proper stock rotation, ordering and production to minimize wastage.
  • Ensure the regular cleaning and upkeep of the kitchen area.
  • Clean and maintain all kitchen equipment and service tools.
  • Attend all staff and department meetings, as required, and lead pre-service line-ups.
  • Respond to special requests and dietary needs in an attentive and effective manner.
  • Maintain a professional appearance including the use of chef uniforms during service and proper timekeeping.
  • Perform radio duty, as required, to support field operations.
  • Willingness to assist other members of the lodge team as needed.

All employees will support the implementation of CMH health and safety and sustainability initiatives and participate in training and provide assistance as required during emergency response situations.
Minimum Qualifications
  • Certificate from a culinary institute preferred.
  • Food Safe Certification.
  • 2+ years’ experience preparing sauces, dips, side dishes, soups, charcuterie boards, après ski snacks, etc.
  • 2+ years’ experience in a fast-paced kitchen environment.
  • Background in luxury hospitality or fine dining preferred.

Competencies, Knowledge, Skills, Abilities, and Other Qualities
All CMH employees will demonstrate integrity, discretion, and critical thinking, along with adaptability and effective problem-solving skills. A positive, collaborative working style is essential, with the ability to build meaningful relationships with key internal and external stakeholders. Strong organizational skills, attention to detail, and strategic planning abilities are crucial. The candidate must be able to communicate clearly, effectively, and in a timely manner, maintaining professionalism and confidentiality in all interactions. Proficiency in Microsoft Office and the ability to quickly learn other relevant software platforms are important, as is the ability to prioritize tasks in a fast-paced environment with fluctuating seasonal workloads and changing priorities. The role requires a trustworthy, goal-oriented, respectful, and self-directed individual who can navigate complex responsibilities. Additionally, the candidate must have the confidence to interact with all levels of the company, including those in remote locations within a hub-and-spoke model.
Working Conditions
  • This type of culinary work is challenging and demanding. Successful staff are intrinsically motivated by a passion for food service and creating memorable experiences with our guests.
  • This job is in a remote area of British Columbia. Employees are required to find their own way to and from the lodge or helicopter staging area for work shifts.
  • Able to lift, carry, or otherwise move and position up to 50 pounds on an occasional basis.
  • Manual dexterity to operate a computer and other common office equipment on a constant basis.
  • This position is required, at times, to work on evenings, weekends, and holidays based on the needs of the business.
  • This position may require occasional travel to CMH areas, as well as some travel to industry functions on an occasional basis.
  • CMH is committed to developing a rich culture, a diverse workforce, and a healthy work environment in which every employee is treated fairly and respected. Each employee will contribute to the company's success while also having the opportunity to achieve their full potential as individuals.

Other Duties as Assigned
This position description is an overview of the scope of responsibilities for the role described above. With the evolution of CMH, the responsibilities of this position may change, as may the details that are associated with many of the tasks. During these times of change, this position requires the flexibility and willingness to accept new responsibilities and potentially transfer others.
Compensation
A competitive hourly rate will be provided based on skillset and experience, along with 4% vacation pay and potential opportunities to heli-hike and heli-ski, as available. Further details will be discussed in a personal interview.
Benefits and Perks:
  • Health and dental benefits.
  • Group Savings Plan eligibility.
  • Paid personal/sick days.
  • CMH Ski Pass Program.
  • IKON Pass Benefits.
  • Pro deal affiliations with Brand Partners.
  • Opportunities to heli-hike and heli-ski, as available.

**CMH is an equal opportunity employer**

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