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Chef Manager Jobs in Leduc, AB (NOW HIRING)

Dexterra Group

Chef - Fire Base Camp

Edmonton, AB · On-site

The Chef is responsible for overseeing the day-to-day operation of the kitchen; ordering food ingredients and planning menu, including other responsibilities such as assisting with the preparation ...

JOEY Restaurants

Chef / Sous Chef

Edmonton, AB · On-site

Exposure to PNL management, including budgeting and forecasting * High attention to detail with integrity to product quality assurance * Desire to support opening new restaurants across Canada and ...

JOEY Restaurants

Chef / Sous Chef

Edmonton, AB · On-site

Exposure to PNL management, including budgeting and forecasting * High attention to detail with integrity to product quality assurance * Desire to support opening new restaurants across Canada and ...

Royal Glenora Club

Banquet Chef de Partie

Edmonton, AB · On-site

$20 - $22/hr

Position Summary The Banquet Chef de Partie is responsible for the preparation, execution, and ... Excellent organizational and time-management skills. * Food Safe certification required. * Ability ...

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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 cities near Leduc, AB are hiring for Chef Manager jobs?

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

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Leduc, AB as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution.

Chef - Fire Base Camp

Dexterra Group

Edmonton, AB • On-site

Full-time

Medical, Dental

Re-posted 22 days ago

Job description

Company Description

WHO ARE WE?

We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

Job Description

WHAT’S THE JOB?
Based in a world class Horizon North camp facility, the regular shift for this position is 20 days on and 10 days off, with 12-hour workdays. Transportation is provided to site from a pickup point in Edmonton.

The Chef is responsible for overseeing the day-to-day operation of the kitchen; ordering food ingredients and planning menu, including other responsibilities such as assisting with the preparation, serving, and control of cooked and uncooked food, training of staff and ensuring that staff follows prescribed Horizon North Food Safety protocol.

This position is safety sensitive and requires drug and alcohol testing as a condition of employment. 

Your work will include:

  • Prepare, present, design, and serve high quality rotational menus
  • Supervise all kitchen staff’s productivity and compliance with Horizon North policies and procedures including health, safety, and quality
  • Lead in the training, developing, and mentoring of employees
  • Ensure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods, and in accordance with Horizon North safety guidelines
  • Ensure all labour and chemical resources are used effectively and efficiently
  • Serve clients and staff in a personable and professional manner
  • Use knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation
  • Conduct inventory on a bi-weekly basis

WHAT’S IN IT FOR YOU?

  • Enjoy excellent work-life balance with a 20 days on/10 days off rotation.
  • Extended health and dental benefits that are fully covered.
  • Whereas other companies are downsizing, we are growing!
  • Be #1 on day 1 by joining an industry leader.

Follow Horizon North on Facebook, LinkedIn, and Twitter.

Qualifications

WHO ARE WE LOOKING FOR?

  • You’re a Journeyperson or have an interprovincial Red Seal Certificate
  • You have SafeCheck advanced food safety certification or HACCP certification
  • You have at least 7 years’ experience in the hospitality / food service industry
  • You have at least 5 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
  • You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
  • You have extensive knowledge of menu costing, recipe cards implementation and wage control
  • You have an excellent practical and theoretical background in all areas of the kitchen ie: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests;
  • You have an effective leadership style, positive outgoing personality and effective listening skills

Additional Information

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.