Position: Executive Chef / Chef Manager (Catering Operations)
Location: The Confluence (Calgary, Alberta) 750 9 Ave SE, Calgary, AB T2G 5E1
Address: 750 9 Ave SE, Calgary AB T2G 5E1
Salary range: Starting at $70,000
Additional Benefits: 3 weeks vacation, excellent healthcare benefits (effective day 1), RRSP matching plan
Position Summary
The Executive Chef is accountable for the full operational, financial, and culinary leadership of catering services at the Confluence site.
This role combines hands-on culinary leadership with end-to-end operational oversight, ensuring the successful execution of all catering services, compliance with contractual obligations, and delivery of a high-quality client and guest experience.
The position directly oversees all Service Provider personnel, manages vendor relationships, ensures strict adherence to health and safety standards, and acts as the primary liaison with the client.
Key Responsibilities
1. Operational Leadership
- Lead and manage all catering production and service execution on-site
- Oversee day-to-day operations, ensuring efficient workflows across culinary, procurement, sanitation, and support functions
- Supervise all Service Provider personnel including hiring, training, scheduling, and performance management
- Ensure appropriate staffing levels to meet operational demands
- Oversee third-party caterer access and ensure compliance with operational and food safety standards
2. Culinary Leadership
- Develop and execute high-quality menus aligned with client expectations and event requirements
- Maintain consistency in food quality, presentation, and portion control
- Lead production planning and kitchen execution
- Champion innovation, including integration of Indigenous menu elements and programming
3. Financial & Commercial Management
- Manage a cost-recovery business model, ensuring control over food, labour, and operating costs
- Oversee procurement, vendor selection, and inventory management
- Maintain adequate stock levels and manage cash flow for operations
- Review financial performance and implement corrective actions as needed
- Ensure accurate documentation and reporting of operational expenses
4. Client & Stakeholder Management
- Act as the primary point of contact for the client on all catering-related matters
- Collaborate with client-managed booking teams to ensure seamless event execution
- Support integration of client priorities, including cultural and community initiatives
- Provide regular operational updates and maintain strong working relationships
5. Health, Safety & Compliance
- Ensure compliance with all food safety, health, and sanitation standards
- Implement and maintain training programs, SOPs, and operational manuals
- Oversee security protocols related to service areas, personnel, and point-of-sale operations
- Ensure adherence to company policies and contractual requirements
6. Facilities & Asset Oversight
- Oversee proper use and care of service equipment and facilities
- Coordinate maintenance, repairs, and replacements with the client as required
- Ensure cleanliness, waste management, and sanitation standards are maintained across all service areas
7. Training & Team Development
- Develop and deliver structured training programs for all service personnel
- Foster a culture of accountability, safety, and continuous improvement
- Ensure all staff are properly trained in food safety, operational procedures, and service standards
Reporting Structure
- Reports to: District Manager
- Direct Reports:
- Operations Supervisor / Catering Lead
- Sous Chef / Production Leads
Qualifications & Experience
- 7+ years of progressive culinary leadership experience, with at least 3 years in a senior leadership role
- Experience managing high-volume catering or multi-event venues
- Strong financial acumen in food cost, labour management, and budgeting
- Proven leadership in team development and operational execution
- Red Seal or equivalent culinary certification preferred
- Food Safe / HACCP certification required
Key Competencies
- Operational leadership and decision-making
- Financial management and cost control
- Client relationship management
- Team leadership and workforce planning
- Food safety and compliance expertise
- Ability to operate effectively in a shared-use, multi-stakeholder environment
Success Measures
- Consistent delivery of high-quality catering services
- Achievement of financial targets within cost-recovery model
- Strong client satisfaction and retention
- Compliance with all health, safety, and operational standards
- Effective team engagement and retention
Pay: From $70,000.00 per year
Benefits:
- Dental care
- Paid time off
- RRSP match
- Vision care
Work Location: In person
