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Chef Manager Jobs in Calgary, AB (NOW HIRING)

Blue Shock Executive Search

Chef - Calgary

Calgary, AB · On-site

$70K - $80K/yr

Chef Position Summary The Chef is responsible for leading all culinary operations and delivering an ... This role oversees kitchen performance, food quality, team development, inventory management, cost ...

Ace Casinos

Executive Sous Chef

Calgary, AB · On-site

$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 ...

Meda Agency

Pastry Chef

Calgary, AB

$60K - $65K/yr

Manage and support the pastry team in day-to-day operations. * Work closely with the Executive Chef on planning, standards, ordering, inventory, and administrative responsibilities. * Assist with ...

Pomeroy Lodging LP

Chef de Partie

Calgary, 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 ...

The Westin Calgary Airport

Chef de Partie

Calgary, AB · On-site

CA$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 ...

Heritage Park

Chef de Partie

Calgary, AB · On-site

$22/hr

Under the direction of the Culinary Manager and Executive Sous Chef, the CDP plans, organizes and conducts the preparation and cooking of food. The Chef de Partie is responsible for overseeing and ...

Heritage Park

Junior Chef de Partie

Calgary, AB · On-site

$20/hr

Formal education in Food and Beverage or Hospitality Management is an asset * Cook's trade ... Some chef-level experience in a kitchen environment, either through internships, apprenticeships ...

CMH Heli-Skiing

Head Chef

Canmore, 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 ...

CMH Heli-Skiing

Head Chef

Okotoks, 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 ...

CMH Heli-Skiing

Head Chef

Cochrane, 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 ...

CMH Heli-Skiing

Head Chef

Calgary, 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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All JobsChef JobsChef Manager JobsChef Manager Jobs in Calgary, AB

Chef Manager information

See Calgary, AB salary details

$22K

$53.1K

$77K

How much do chef manager jobs pay per year?

As of Aug 16, 2026, the average yearly pay for chef manager in Calgary, AB is $53,109.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,000.00 and $60,500.00 per year, depending on experience, location, and employer.

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.

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.

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 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 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.
More about Chef Manager jobs

What are the most commonly searched types of Chef jobs in Calgary, AB?

The most popular types of Chef jobs in Calgary, AB are:

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

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

What job categories do people searching Chef Manager jobs in Calgary, AB look for?

The top searched job categories for Chef Manager jobs in Calgary, AB are:

What cities near Calgary, AB are hiring for Chef Manager jobs?

Cities near Calgary, AB with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Calgary, AB as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $53,109 per year, or $25.5 per hour.

Chef - Calgary

Blue Shock Executive Search

Calgary, AB • On-site

$70K - $80K/yr

Full-time

Re-posted 8 days ago

Job description


Chef

Position Summary The Chef is responsible for leading all culinary operations and delivering an exceptional food experience for every guest. This role oversees kitchen performance, food quality, team development, inventory management, cost control, and health and safety compliance.
Success in this position requires a hands-on leader who can build and develop high-performing teams, maintain operational excellence during peak service periods, and drive strong financial results while creating a positive and accountable kitchen culture. Build and create exceptional menus and recipes that the guest will crave.

Key Responsibilities: Culinary Leadership & Team Development
  • Lead, coach, and inspire the culinary team in a fast-paced environment.
  • Recruit, train, mentor, and develop kitchen team members and future leaders.
  • Create a culture of accountability, teamwork, professionalism, and continuous improvement.
  • Conduct performance coaching and provide ongoing feedback to support growth and retention.
  • Promote a safe, respectful, and inclusive workplace.
  • Recipe and menu development
Culinary Execution & Guest Experience
  • Maintain the highest standards of food quality, presentation, consistency, and execution.
  • Ensure all menu items are prepared according to company recipes, specifications, and standards.
  • Lead kitchen operations during periods of high volume and peak business demand.
  • Partner with front-of-house leadership to deliver a seamless guest experience.
  • Identify opportunities to improve operational efficiency and culinary execution.
Financial Management
  • Manage food cost, labour cost, and controllable expenses to achieve budgeted targets.
  • Monitor inventory levels and ordering practices to maximize profitability and minimize waste.
  • Analyze sales trends and operational metrics to support business decisions.
  • Prepare and submit weekly and monthly reports related to labour, food cost, inventory, and operational performance.
Operational Excellence
  • Develop and maintain effective scheduling practices that align with business needs.
  • Ensure proper inventory controls, receiving procedures, storage standards, and product rotation.
  • Maintain a clean, organized, and well-maintained kitchen environment.
  • Support menu launches and product rollouts as required.
  • Ensure compliance with all company policies, procedures, and operating standards.
Qualifications & Experience
  • Proven experience leading a small culinary team in a full-service restaurant environment.
  • Previous experience as an Executive Chef, Head Chef, Chef de Cuisine, or Kitchen Manager.
  • Experience within premium casual dining, upscale casual, or fine dining operations.
  • Food Safe Certification or equivalent food safety certification.
  • Strong understanding of inventory management, food costing, labour planning, purchasing, and waste control.
  • Demonstrated ability to achieve operational and financial targets.
  • Comprehensive knowledge of health, safety, and sanitation regulations.
  • Proficient with reporting, scheduling, and restaurant management systems.
Leadership Competencies
  • Strong people leadership and team development skills.
  • Effective coach and mentor with a passion for developing talent.
  • Excellent communication and relationship-building abilities.
  • Strong organizational and time management skills.
  • Sound judgment and decision-making under pressure.
  • Ability to adapt and lead through change.
  • Results-driven with a strong sense of accountability.
Personal Attributes
  • Positive, energetic, and professional.
  • Highly organized and detail-oriented.
  • Calm and effective in fast-paced environments.
  • Self-motivated and dependable.
  • Committed to personal and professional growth.
  • Passionate about hospitality, food quality, and guest satisfaction.
  • Genuine ambassador for the company culture and values.
Success Measures The Chef will be evaluated on:
  • Food quality and consistency
  • Guest satisfaction
  • Team engagement and retention
  • Training and leadership development
  • Food cost performance
  • Labour cost management
  • Inventory accuracy and waste reduction
  • Health and safety compliance
  • Overall restaurant profitability