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Chef Jobs in Calgary, AB (NOW HIRING)

Blue Shock Executive Search

Chef - Calgary

Calgary, AB

$70K - $80K/yr

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 ...

Meda Agency

Pastry Chef

Calgary, AB

$60K - $65K/yr

Pastry Chef Location: Calgary, AB Schedule: Primarily Monday to Friday, daytime hours, with flexibility based on business needs Salary: $60,000 - $65,000 Benefits: Competitive benefits package ...

Pomeroy Lodging LP

Sous Chef

Calgary, AB

Sous Chef Salary: Salary THIS JOB IS LOCATED IN KANANASKIS, AB. SUBSIDIZED STAFF HOUSING IS AVAILABLE. Experience the Kananaskis Mountain Lodge here: Start a new Adventure while working for an ...

New

Pomeroy Lodging LP

Sous Chef

Calgary, AB · On-site

Sous Chef Salary: Salary THIS JOB IS LOCATED IN KANANASKIS, AB. SUBSIDIZED STAFF HOUSING IS AVAILABLE. Experience the Kananaskis Mountain Lodge here: Start a new Adventure while working for an ...

Ace Casinos

Executive Sous Chef

Calgary, AB

$55K - $60K/yr

Executive Sous Chef Job Summary The Executive Sous Chef supports the Executive Chef in the overallleadership and daily operation of kitchen activities across the property's foodand beverage outlets.

HelloFresh

Sous Chef

Calgary, AB

Reporting to the Executive Sous Chef, you will ensure that all food prepared meets the highest quality standards, the first batch is identical to the last, and our production stays on track. As a ...

The Spice Chica

Be Seen First

Private Cook/ Private Chef

Calgary, AB · On-site

Chefs, Sous Chefs, and Private Cooks Job Fair & Information Day Details * When: Wednesday, July 29 from 1:00 PM - 4:00 PM MDT * Where: Calgary, AB (Exact onsite location TBA) OR online via Zoom

Aramark

Chef Manager

Calgary, AB

Chef Manager - Year Round (Calgary/Kananaskis) Full-Time | Calgary (Sept-April) + Kananaskis (May-August) - accommodations for summer months available if required. We're looking for an experienced ...

Heritage Park

Chef de Partie

Calgary, AB · On-site

$22/hr

The Chef de Partie is responsible for overseeing and managing a specific section or station within the kitchen, ensuring that dishes are prepared to the highest standards and in accordance with the ...

Heritage Park

Junior Chef de Partie

Calgary, AB

$20/hr

Under the direction of the Executive Chef, and the Banquets Chef, Village Chef, or Chef de Partie, the Jr. CDP plans organizes and conducts the preparation and cooking of food. The Jr. CDP is ...

Aramark

Sous Chef

Calgary, AB

The Sous Chef plays a key role in delivering an exceptional culinary experience across the University of Calgary campus. You'll bring creativity, consistency, and strong kitchen leadership to a fast ...

New

Concord Hospitality

Chef de Partie

Calgary, AB

Description We are hiring a Chef de Partie! ABOUT US At Bow & Bend, we value working with talented people in rewarding and productive ways, creating a dream team of fun and efficiency where everyone ...

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 & Summer Adventures Reports To: Hotel Manager Location of Work: Nakusp, British Columbia Job Status ...

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 & Summer Adventures Reports To: Hotel Manager Location of Work: Nakusp, British Columbia Job Status ...

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Chef information

See Calgary, AB salary details

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How much do chef jobs pay per hour?

As of Jul 26, 2026, the average hourly pay for chef in Calgary, AB is $23.31, according to ZipRecruiter salary data. Most workers in this role earn between $14.90 and $31.01 per hour, depending on experience, location, and employer.

How much is a chef's salary?

The average salary for a chef varies depending on experience, location, and establishment type, but typically ranges from $25,000 to $60,000 annually. Executive chefs and those with specialized skills or working in high-end restaurants can earn higher salaries, often exceeding $80,000 per year.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

What Is a Chef?

A chef is a highly trained culinary professional who works as the chief cook in the kitchen of a restaurant. Many chefs earn a culinary degree and are formally trained by another accomplished chef, making them very skilled and competent in their craft. A chef spends a majority of their time in the kitchen cooking and directing other food preparers on the best ways to put together dishes, including appropriate garnish and presentation. Chefs are creative professionals, and are often involved in planning and making menus for the restaurant. Because chefs work as the head cooks in the kitchen, they are the supervisors of the other kitchen workers. In addition to overseeing food preparation, chefs coach and develop the other kitchen staff and help them grow and improve their skills. They are responsible for managing the logistics of the kitchen operations. They order necessary supplies, provide cost estimates to their employer, and monitor staff requirements and schedules.

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

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What is the highest paying job as a chef?

Executive chefs, especially those managing large or high-end establishments, tend to have the highest salaries among chefs, with some earning over $100,000 annually. Specialized roles such as culinary directors or chefs in luxury hotels and resorts often command higher pay due to experience, reputation, and leadership responsibilities.

What other jobs can I do as a chef?

Chefs can transition into roles such as restaurant managers, food service directors, culinary instructors, food critics, or catering managers. These positions often require similar skills in food preparation, management, and customer service, and may benefit from certifications like ServSafe or culinary degrees.

What are some common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

Is chef high salary?

Chefs can earn a wide range of salaries depending on experience, location, and establishment type. Executive chefs and those working in high-end restaurants or hotels tend to have higher salaries, often supplemented with tips and bonuses. Entry-level chefs typically earn less, while specialized skills and certifications can lead to increased earnings.
More about Chef 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 jobs in Calgary, AB? For Chef jobs in Calgary, AB, the most frequently searched job titles are:
What job categories do people searching Chef jobs in Calgary, AB look for? The top searched job categories for Chef jobs in Calgary, AB are:
What cities near Calgary, AB are hiring for Chef jobs? Cities near Calgary, AB with the most Chef job openings:
Chef jobs near you
Infographic showing various Chef job openings in Calgary, AB as of July 2026, with employment types broken down into 75% Full Time, and 25% Part Time. Highlights an 100% In-person job distribution, with an average salary of $48,484 per year, or $23.3 per hour.

Chef - Calgary

Blue Shock Executive Search

Calgary, AB

$70K - $80K/yr

Full-time

Posted 17 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