Calgary, AB · On-site
$55K - $60K/yr
The Executive Sous Chef assists with staff leadership, scheduling,menu development, food costing, purchasing, inventory management, andmaintaining culinary standards across multiple food outlets and ...
Calgary, AB · On-site
$55K - $60K/yr
The Executive Sous Chef assists with staff leadership, scheduling,menu development, food costing, purchasing, inventory management, andmaintaining culinary standards across multiple food outlets and ...
Responsible for component's accounting functions. • Responsible for ordering, Inventory, Menu Development, Production Planning • Maintains and Verifies Employee work schedules through web-based ...
Responsible for component's accounting functions. • Responsible for ordering, Inventory, Menu Development, Production Planning • Maintains and Verifies Employee work schedules through web-based ...
... with menu development Prepares food and supply orders as necessary Ensures proper receiving and storage when needed Daily cleaning and sweeping floors Follows proper food handling procedures ...
... with menu development Prepares food and supply orders as necessary Ensures proper receiving and storage when needed Daily cleaning and sweeping floors Follows proper food handling procedures ...
$70K - $80K/yr
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 ...
Quick apply
$70K - $80K/yr
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 ...
... menu development, specials, training, and mentoring junior culinary members. Assist in Supervising and coordinating the culinary team during service, ensuring efficient workflow and maintaining high ...
... menu development, specials, training, and mentoring junior culinary members. Assist in Supervising and coordinating the culinary team during service, ensuring efficient workflow and maintaining high ...
... menu development, staffing plans, and ordering. • Support special events, catering needs, and organizational programming as required. Summer Camp Season (May-August) - Live On Site Available • ...
... menu development, staffing plans, and ordering. • Support special events, catering needs, and organizational programming as required. Summer Camp Season (May-August) - Live On Site Available • ...
Support menu development, seasonal programming, and culinary innovation with the Executive Chef * Recruit, train, mentor, and develop culinary team members at all levels * Build a culture of ...
Support menu development, seasonal programming, and culinary innovation with the Executive Chef * Recruit, train, mentor, and develop culinary team members at all levels * Build a culture of ...
Support menu development, seasonal programming, and culinary innovation with the Executive Chef * Recruit, train, mentor, and develop culinary team members at all levels * Build a culture of ...
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Support menu development, seasonal programming, and culinary innovation with the Executive Chef * Recruit, train, mentor, and develop culinary team members at all levels * Build a culture of ...
Banff, AB · On-site
Collaborate with the Executive Chef and culinary leadership team on menu development, seasonal changes, and concept evolution. * Ensure all dishes reflect quality ingredients, thoughtful technique ...
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Banff, AB · On-site
Collaborate with the Executive Chef and culinary leadership team on menu development, seasonal changes, and concept evolution. * Ensure all dishes reflect quality ingredients, thoughtful technique ...
This includes leading menu development, supervising kitchen staff, ensuring food safety compliance, managing inventory and procurement, and maintaining high standards of food quality and presentation.
Quick apply
This includes leading menu development, supervising kitchen staff, ensuring food safety compliance, managing inventory and procurement, and maintaining high standards of food quality and presentation.
CA$22 - CA$26/hr
Menu development for the a la carte and banquet menus and any other special requests by the Executive Chef. * Responsible for the expediting at any meal period and ensuring proper quality, portioning ...
CA$22 - CA$26/hr
Menu development for the a la carte and banquet menus and any other special requests by the Executive Chef. * Responsible for the expediting at any meal period and ensuring proper quality, portioning ...
CA$22 - CA$26/hr
Menu development for the à la carte and banquet menus and any other special requests by the Executive Chef. * Responsible for the expediting at any meal period and ensuring proper quality ...
CA$22 - CA$26/hr
Menu development for the à la carte and banquet menus and any other special requests by the Executive Chef. * Responsible for the expediting at any meal period and ensuring proper quality ...
CA$22 - CA$26/hr
Menu development for the a la carte and banquet menus and any other special requests by the Executive Chef. * Responsible for the expediting at any meal period and ensuring proper quality, portioning ...
CA$22 - CA$26/hr
Menu development for the a la carte and banquet menus and any other special requests by the Executive Chef. * Responsible for the expediting at any meal period and ensuring proper quality, portioning ...
Maintaining the highest Culinary standards as determined by the Executive Chef and the guests of the Jasper Park Lodge, and through creative, personalized menu development * Must stay abreast of ...
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Maintaining the highest Culinary standards as determined by the Executive Chef and the guests of the Jasper Park Lodge, and through creative, personalized menu development * Must stay abreast of ...
Lead and execute weddings, conferences and signature events; ensure that no detail is missed and the event is delivered flawlessly * Assist with cocktail creation and menu development. Let your ...
Lead and execute weddings, conferences and signature events; ensure that no detail is missed and the event is delivered flawlessly * Assist with cocktail creation and menu development. Let your ...
Oversee food storage and dining areas, ensuring that the facility remains in compliance with safety regulation and health codes * Assist with cocktail creation and menu development. Let your passion ...
Oversee food storage and dining areas, ensuring that the facility remains in compliance with safety regulation and health codes * Assist with cocktail creation and menu development. Let your passion ...
Oversee food storage and dining areas, ensuring that the facility remains in compliance with safety regulation and health codes * Assist with cocktail creation and menu development. Let your passion ...
Oversee food storage and dining areas, ensuring that the facility remains in compliance with safety regulation and health codes * Assist with cocktail creation and menu development. Let your passion ...
Calgary, AB · On-site
$55K - $65K/yr
This position oversees the development, preparation, execution, and presentation of authentic, high ... Leads daily shift briefings and communicates business levels, menu changes, specials, prep ...
Calgary, AB · On-site
$55K - $65K/yr
This position oversees the development, preparation, execution, and presentation of authentic, high ... Leads daily shift briefings and communicates business levels, menu changes, specials, prep ...
Grande Prairie, AB · On-site
CA$17 - CA$18/hr
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high-quality ingredients. Our passion for the culinary arts and hospitality is evident in our ...
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Grande Prairie, AB · On-site
CA$17 - CA$18/hr
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high-quality ingredients. Our passion for the culinary arts and hospitality is evident in our ...
$15 - $17/hr
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high-quality ingredients. Our passion for the culinary arts and hospitality is evident in our ...
$15 - $17/hr
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high-quality ingredients. Our passion for the culinary arts and hospitality is evident in our ...
$24.5K - $36K
5% of jobs
$36K - $47.5K
6% of jobs
$52.4K is the 25th percentile. Wages below this are outliers.
$47.5K - $59K
31% of jobs
The median wage is $62.9K / yr.
$59K - $70.5K
20% of jobs
$80.8K is the 75th percentile. Wages above this are outliers.
$70.5K - $82K
13% of jobs
$82K - $93.5K
8% of jobs
$93.5K - $105K
5% of jobs
$105K - $116.5K
8% of jobs
$116.5K - $128K
2% of jobs
$128K - $139.5K
0% of jobs
$139.5K - $151K
1% of jobs
$24.5K
$73.6K
$151K
A Menu Development job involves creating, testing, and refining food and beverage menus for restaurants, cafes, or catering businesses. Professionals in this role research food trends, balance flavors, and ensure profitability while maintaining brand identity. They collaborate with chefs, suppliers, and marketing teams to design appealing and cost-effective menu items. Additionally, they may consider dietary restrictions, sustainability, and customer preferences to enhance the dining experience.
In a Menu Development role, daily tasks often include researching food trends, developing and testing new recipes, analyzing menu performance data, and collaborating with chefs, nutritionists, and procurement teams. Menu developers may also be responsible for adjusting existing menus to optimize profitability and catering to customer preferences while ensuring quality and consistency. Regular meetings and tastings are part of the job, as is working closely with marketing teams to create visually appealing menu descriptions. This collaborative environment allows you to have a direct impact on both culinary creativity and the business success of the organization.
Excelling in Menu Development requires a strong understanding of culinary trends, nutrition, recipe costing, and food safety, often backed by experience in culinary arts or hospitality management. Familiarity with menu engineering software, inventory systems, and culinary certifications such as ServSafe are commonly beneficial. Creativity, collaboration, and attention to detail help professionals design attractive and cost-effective menus that align with brand standards. These skills ensure menus are innovative, profitable, and meet customer and operational needs.
$55K - $60K/yr
Full-time
Posted 7 days ago
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.
