Head Chef

Company Description Creative Restaurants Group (CRG) is an independent collection of distinguished restaurants and bars dedicated to delivering exceptional dining experiences and memorable hospitality. Rooted in the vibrant culinary scenes of Calgary and the Canadian Rockies, CRG offers diverse venues with unique ambiances and menus that celebrate fine dining, from authentic Italian cuisine to innovative contemporary dishes. The group is committed to award‑winning food, outstanding service, and welcoming atmospheres, sourcing high‑quality ingredients and blending culinary tradition with innovation. CRG also focuses on the growth and development of team members, recognizing that investing in people enhances both the guest experience and the communities it serves. Joining CRG means becoming part of a culture that values excellence, creativity, and genuine hospitality.

Role Description The Head Chef is a full-time, on-site role based in Banff, AB, responsible for leading the kitchen team and overseeing all culinary operations. This role includes designing and executing menus aligned with CRG’s standards, supervising food preparation, and ensuring consistent quality, presentation, and taste. The Head Chef manages inventory, ordering, and cost control, while maintaining food safety, sanitation, and compliance with health regulations. Day-to-day responsibilities involve scheduling and training kitchen staff, fostering a positive and inclusive work environment, and collaborating with restaurant leadership to support guest satisfaction and operational efficiency. The Head Chef is also expected to contribute creative ideas, respond to seasonal availability of ingredients, and adapt offerings to meet guest preferences and brand expectations.

Qualifications

• Strong culinary expertise, including advanced cooking techniques, menu development, and plating skills.
• Demonstrated leadership experience in a professional kitchen, with abilities in team management, training, and performance coaching.
• Knowledge of kitchen operations, including inventory control, ordering, food costing, and waste reduction.
• Thorough understanding of food safety standards, sanitation practices, and health and safety regulations.
• Excellent organizational and time-management skills, with the ability to work efficiently in a fast-paced environment.
• Effective communication and collaboration skills to work closely with front-of-house and management teams.
• Experience in upscale or fine dining environments, preferably in similar culinary settings or resort destinations.
• Relevant culinary education or Red Seal or equivalent certification is an asset.
• Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
• Commitment to fostering an inclusive, respectful workplace and providing a high-quality guest experience.