Sunridge Kitchen & Bar
Four Points by Sheraton Calgary Airport & Element by Westin Calgary Airport
Salary: $78,000–$85,000 annually + Performance Bonus
Build Something Great From the Ground Up
Are you an experienced chef ready to take the next step in your career? Sunridge Kitchen & Bar is seeking an ambitious Chef F&B (Executive Chef & Food & Beverage Manager) to lead our growing restaurant, banquet, and catering operations across our two Marriott-branded hotels.
This is a unique dual-role leadership opportunity where you'll oversee both the culinary and food & beverage operations. You'll have the opportunity to build your own team, establish operating standards, create Standard Operating Procedures (SOPs), mentor staff, and help shape the future of a growing restaurant and catering operation.
About Us
Sunridge Kitchen & Bar serves guests of both the Four Points by Sheraton Calgary Airport and Element by Westin Calgary Airport, along with local residents, corporate clients, sports teams, meeting groups, and banquet guests. Our menu is approachable and designed for consistent execution. Success in this role is about building a strong team, delivering consistent quality, and creating an exceptional guest experience.
Key Responsibilities
· Lead all kitchen operations including breakfast, lunch, dinner, banquet and catering production.
· Oversee the daily food & beverage operations for the restaurant and banquet services.
· Recruit, train, mentor and develop kitchen and front-of-house team members.
· Develop and implement kitchen and front-of-house SOPs and service standards.
· Standardize recipes, portion sizes and plating standards to ensure consistency.
· Manage inventory, purchasing, food cost, beverage cost and labour budgets.
· Create staff schedules and support daily operational planning.
· Work with the Business Development Manager to grow catering and banquet business.
· Develop seasonal menu features and operational improvements.
· Ensure compliance with health, safety and sanitation regulations.
· Monitor financial performance and identify opportunities to improve profitability.
· Build a positive, accountable culture focused on teamwork and continuous improvement.
What We're Looking For
· Experience as an Executive Chef, Sous Chef, Chef Manager or Food & Beverage Manager.
· Leadership experience within restaurants, hotels or hospitality.
· Strong understanding of food costing, inventory control and labour management.
· Experience creating SOPs, training programs and coaching staff.
· Excellent organizational and communication skills.
· Catering and banquet experience is an asset.
· Hotel or Marriott experience is an asset but not required.
Your First 90 Days
· Develop and present a 90-day operational improvement plan.
· Review all food & beverage operations.
· Standardize recipes, portion control and food presentation.
· Implement kitchen and front-of-house SOPs.
· Create training plans for all team members.
· Identify opportunities to improve guest satisfaction and operational efficiency.
· Recommend cost-saving initiatives while maintaining quality.
· Build a collaborative, high-performing team culture.
Why Join Us?
This is more than a management position—it's an opportunity to help build a growing restaurant from the ground up while working directly with ownership. As the business grows, you'll have the opportunity to influence the future of our food & beverage operation and grow your own career alongside it.
Pay: $70,000.00-$85,000.00 per year
Benefits:
- Company events
- Dental care
- Discounted or free food
- Life insurance
- On-site parking
Work Location: In person
