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Executive Chef Jobs in Alberta (NOW HIRING)

Ace Casinos

Executive Sous Chef

Calgary, AB · On-site

$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.

Pomeroy Kananaskis Mountain Lodge

Executive Sous Chef Salary + Competitive bonus incentive program THIS JOB IS LOCATED IN KANANASKIS, AB. SUBSIDIZED STAFF HOUSING IS AVAILABLE. Experience the Kananaskis Mountain Lodge here: The ...

Ace Casinos

Executive Sushi Chef

Calgary, AB · On-site

$55K - $65K/yr

The Executive Japanese Sushi Chef is responsible for leading the Japanese sushi program across multiple Ace Casinos locations, ensuring consistent standards, execution, training, product quality ...

the Chef Agency

Executive Sous Chef

Banff, AB · On-site

$109K - $112K/yr

... Executive Sous Chef with fine dining, high volume and multi venue background. Qualifications * Minimum 2 years of Executive Sous experience at a Luxury Forbes Hotel or Michelin type of restaurant

Meda Agency

Pastry Chef

Calgary, AB · On-site

$60K - $65K/yr

The successful candidate will work closely with the Executive Chef and existing leadership team to help ensure the pastry department continues to run smoothly and consistently. There is already ...

Blue Shock Executive Search

Chef - Calgary

Calgary, AB · On-site

$70K - $80K/yr

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 ...

Pomeroy Lodging LP

Chef de Partie

Calgary, AB

$25.40/hr

Assists the Executive Chef and Sous Chef with menu execution, ordering, inventory control, and daily production planning. * Supervises and supports cooks and kitchen team members during service ...

The Westin Calgary Airport

Chef de Partie

Calgary, AB · On-site

CA$25.40/hr

Assists the Executive Chef and Sous Chef with menu execution, ordering, inventory control, and daily production planning. * Supervises and supports cooks and kitchen team members during service ...

FAIRMONT

Pastry - Sous Chef

Lake Louise, AB · On-site

Maintaining the departmental standards as determined by the Executive Chef * Supervising the employees regarding preparation and presentation of finished products for the restaurant and banquet ...

Pursuitcollection

Sous Chef, Aalto

Jasper, AB · On-site

Researches, recommends and implements new policies and procedures relating to food preparation * Assist the Executive Chef and Head Chef with performance management/ reviews and seasonal staffing ...

FAIRMONT

Sous Chef

Jasper, AB · On-site

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:  * Follow departmental policies, procedures and service standards

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All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Alberta

Executive Chef information

See Alberta salary details

$29.5K

$70.4K

$106.5K

How much do executive chef jobs pay per year?

As of Aug 8, 2026, the average yearly pay for executive chef in Alberta is $70,397.00, according to ZipRecruiter salary data. Most workers in this role earn between $55,000.00 and $81,500.00 per year, depending on experience, location, and employer.

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

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment, but typically ranges from $50,000 to $100,000 annually. In high-end restaurants or large hotels, salaries can exceed $100,000, especially with experience and leadership skills in kitchen management and menu development.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.
More about Executive Chef jobs
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What job categories do people searching Executive Chef jobs in Alberta look for? The top searched job categories for Executive Chef jobs in Alberta are:
What cities in Alberta are hiring for Executive Chef jobs? Cities in Alberta with the most Executive Chef job openings:
What are popular job titles related to Executive Chef jobs in AB? For Executive Chef jobs in AB, the most frequently searched job titles are:
Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Alberta as of July 2026, with employment types broken down into 87% Full Time, 11% Part Time, and 2% Contract. Highlights an 82% Physical, 6% Hybrid, and 12% Remote job distribution, with an average salary of $70,397 per year, or $33.8 per hour.

Executive Sous Chef

Ace Casinos

Calgary, AB • On-site

$55K - $60K/yr

Full-time

Re-posted 20 days ago

Job description

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. This position plays a key role in ensuring the consistentdelivery of high-quality food, operational efficiency, and strong kitchenleadership in a fast-paced, high-volume casino environment.

The Executive Sous Chef assists with staff leadership, scheduling,menu development, food costing, purchasing, inventory management, andmaintaining culinary standards across multiple food outlets and special eventswithin the casino property. 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 companystandards.

The successful candidate will demonstrate strong culinaryknowledge, leadership ability, and a commitment to maintaining a positive andprofessional kitchen culture while delivering exceptional guest experiences.


Key Responsibilities

Consistently deliver professional, friendly, and proactive guestservice while supporting and mentoring culinary team members.

Assist the Executive Chef in overseeing daily culinary operationsacross multiple food outlets, including restaurants, lounges, and specialevents within the casino property.

Supervise kitchen staff including cooks, prep cooks, anddishwashers to ensure efficient operations and adherence to culinary standards.

Assist with staff scheduling, labour planning, and maintainingappropriate staffing levels to support operational needs.

Support menu development, recipe standardization, and food costingto ensure menu quality and profitability.

Ensure all food items are prepared and served according toestablished recipes, presentation standards, and quality expectations.

Maintain comprehensive knowledge of all menu items, dailyfeatures, and promotions.

Oversee kitchen operations during service periods and assist incoordinating kitchen workflow during high-volume periods.

Assist with ordering, receiving, and inventory management whileensuring accurate processing of vendor invoices and storeroom requisitions.

Maintain proper product rotation (FIFO) and monitor inventorylevels to minimize waste and spoilage.

Support the planning and execution of banquet functions, specialevents, and promotional food programs.

Ensure high standards of cleanliness, organization, andmaintenance in all kitchen areas, equipment, and storage spaces.

Enforce compliance with food safety, sanitation, and workplacesafety policies and procedures.

Provide coaching, guidance, and training to kitchen team membersto maintain consistent culinary standards and support staff development.

Participate in daily shift briefings and departmental meetings,contributing ideas to improve operations and service.

 Assist Food & Beverage leadership with inventory counts,stock-takes, and operational reviews as required.

 Perform other duties as assigned by the Executive Chef or Food& Beverage leadership team.


 Qualifications

 Minimum 3-5 years of progressive culinary experience, includingsupervisory or leadership experience in a high-volume kitchen environment.

 Strong understanding of kitchen operations including food costing,inventory control, and labour management.

 Proven ability to lead, train, and motivate a culinary team.

 Red Seal Journeyman Certification or Culinary Arts Diplomaconsidered an asset but not required.

 Ability to perform effectively under pressure in a fast-pacedenvironment.

 Strong organizational, communication, and problem-solving skills.

 Ability to work collaboratively with both kitchen andfront-of-house teams.

 Strong commitment to food quality, consistency, and safetystandards.

 Highly responsible, reliable, and detail-oriented.

Employment Type: FULL_TIME

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