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Added 39 mins ago
HT
Director, Finance (CSM)
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Bolton, ON
- Full-time
…values. We are dedicated to offering our customers the highest quality products and services and are looking for people with the inspiration and talent to develop with us as we pursue our…
Added 39 mins ago
OP
Head of Managed Services (MMS) Up to $175k + Bonus (CAD) Package
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Canada
- Full-time
…plan, and direct services to ensure our customers receive high quality 24/7/365 support, Managed Services offerings, and SaaS operational support. Your leadership will provide value-add…
Added 53 mins ago
DA
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- Full-time
As we continue to bring the project to life, we are seeking an accomplished Executive Chef to lead the culinary vision of the Queen’s Hotel. Reporting to the General Manager, the Executive…
Added 54 mins ago
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Added 54 mins ago
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- Full-time
As we continue to bring the project to life, we are seeking an accomplished Executive Chef to lead the culinary vision of the Queen’s Hotel. Reporting to the General Manager, the Executive…
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…handover, ensuring delivery against safety, programme, cost, quality and operational…
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Davis Auto Group

Executive Chef

Lethbridge, AB, Canada

Full-time

Apply About employer

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Job details

Job type: Full-time
Apply by: Dec 6, 2026
Experience: Red Seal certification with at least 5 to 7+ years’ experience as an Executive, Head or Sous Chef within a hotel, restaurant or banquet operation
Posting language: English
Posted: Nov 6, 2026

Original job description

Are you an accomplished Red Seal Chef looking for a unique opportunity to establish and lead a meaningful culinary experience?

The historic Queen’s Hotel in Fort Macleod, Alberta is undergoing a significant restoration that will transform one of Southern Alberta’s most iconic buildings into a boutique hospitality destination. Originally established in 1903, this legacy project is thoughtfully revitalizing the property while preserving the character and heritage of the community.

Once completed, the property will feature 14 guest rooms and a 60-seat full-service restaurant and lounge. Guests will experience the rustic charm of Fort Macleod through comfortable hospitality and an exceptional dining experience.

As we continue to bring the project to life, we are seeking an accomplished Executive Chef to lead the culinary vision of the Queen’s Hotel. Reporting to the General Manager, the Executive Chef will provide overall leadership and direction of the kitchen operations while playing an active role in providing high-quality guest experiences and being actively involved in the preparation of meals. The anticipated opening date for the Queens Hotel is Spring 2027, with the successful candidate beginning their employment on January 15, 2027. The compensation package will be determined based on experience.

This is a rare opportunity for a chef to build a culinary legacy rather than simply inherit one.

Requirements and Qualities of our Ideal Candidate:

Red Seal certification with at least 5 to 7+ years’ experience as an Executive, Head or Sous Chef within a hotel, restaurant or banquet operation
Preference given to those with ties to Southern Alberta
Passion for farm-to-table cuisine with strong commitment to supporting local vendors and producers
Demonstrated leadership experience with ability to recruit, train, coach and mentor employees
Strong understanding of menu development, food costing, inventory management and overall kitchen financial performance
Entrepreneurial mindset with the ability to help build systems, processes and culture from the ground up
Valid Food Safe Certification
Valid Driver's License with ability to pass a criminal record check

Key Responsibilities of the Executive Chef:

Lead the development and execution of the Queen's Hotel culinary vision, including menus, recipes, and dining experiences.
Build, mentor, and lead a high-performing kitchen team that reflects the values and culture of the property.
Oversee all kitchen operations, ensuring exceptional food quality, consistency, presentation, and service standards.
Prepare meals daily while providing mentorship to the line cooks
Manage food costs, labour costs, purchasing, inventory, and productivity to achieve established financial targets.
Foster relationships with local farmers, producers, and suppliers to support a farm-to-table dining philosophy.
Ensure compliance with all food safety, sanitation, health, and workplace safety requirements.
Collaborate with the General Manager and Front of House leadership to deliver an outstanding guest experience.
Play a key role in the pre-opening phase, including kitchen setup, equipment selection, operational planning, staff recruitment, and restaurant launch activities.

If you're ready to leave your mark on one of Alberta's most exciting hospitality restoration projects, we'd love to hear from you.

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More about this job

Responsibilities

Lead the hotel’s culinary vision, kitchen operations, menu development, and daily meal preparation while building and mentoring a high-performing team. Manage costs, purchasing, inventory, food safety, and local supplier relationships, and support the pre-opening setup and restaurant launch in collaboration with hotel leadership.

Requirements

Candidates must have Red Seal certification and at least 5 to 7 or more years of experience as an Executive, Head, or Sous Chef in a hotel, restaurant, or banquet operation; ties to Southern Alberta are preferred. The ideal candidate has leadership and kitchen financial management experience, a commitment to farm-to-table cuisine, valid Food Safe certification and a driver’s license, and the ability to pass a criminal record check.

Skills

Kitchen Leadership
Menu Development
Recipe Development
Food Costing
Labour Cost Management
Inventory Management
Purchasing
Team Recruitment
Staff Training
Coaching and Mentoring
Farm-to-Table Cuisine
Food Safety
Sanitation
Kitchen Operations
Guest Experience

Visa sponsorship

Not detected in the job text

Keywords

Red Seal Certification
Food Safe Certification
Executive Chef
Kitchen Operations
Culinary Vision
Menu Development
Recipe Development
Farm-to-Table Cuisine
Local Vendors
Food Costing
Labour Costs
Inventory Management
Purchasing
Kitchen Financial Performance
Team Recruitment
Staff Training
Coaching and Mentoring
Food Quality
Food Presentation
Food Safety
Sanitation
Workplace Safety
Pre-Opening Planning
Kitchen Setup
Equipment Selection
Restaurant Launch
Guest Experience
Hotel
Restaurant
Banquet Operation

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