Emplois Executive Chef (Sherwood Park, NS)

Why Work with Us

At Saffron Hill Hospitality Group, we build teams around hospitality, respect, accountability, and shared success. You’ll join a supportive workplace that values strong leadership, celebrates great service, and helps people do their best work. As part of our team, you can expect:

• Competitive compensation based on your experience and skill level.
• A consistent full-time schedule with guaranteed hours.
• Comprehensive health, vision, and dental benefits, including an Employee and Family Assistance Program (EFAP).
• Paid time off to support rest, balance, and well-being.
• Life, travel, and additional insurance coverage.
• Free 24/7 virtual healthcare through our group benefits plan.
• Free onsite parking.
• WorkPerks discounts on apparel, restaurants, technology, fitness, travel, sports, and entertainment.

About the Role

As Restaurant Chef, you will lead daily Culinary operations for Saffron Hill Restaurants at Bloomsbury, Saffron Hill Market production, and catered events at Bloomsbury. Reporting to the Corporate Executive Chef, you will work hands-on across prep, line execution, plating, and expediting while leading the team through busy service and maintaining quality, consistency, food cost awareness, sanitation, and guest-focused standards.

What You’ll Do

Culinary Leadership & Kitchen Management

• Oversee daily Culinary operations for all restaurant outlets.
• Actively work the line during service as required, including prep, station execution, plating, expediting, and supporting the team through peak periods.
• Ensure consistency, quality, presentation, and portion control of all dishes.
• Execute, refine, and support the development of elevated menus that align with the restaurant’s brand, seasonality, and guest expectations.
• Set clear expectations for prep lists, service standards, station organization, closing duties, and kitchen communication.
• Assist in developing and implementing department policies, procedures, guidelines, and standards.
• Lead, train, mentor and evaluate the Culinary Team to achieve performance and service goals.
• Collaborate with Front of House Leadership to ensure seamless guest experience.
• Foster a positive, collaborative, and inclusive work environment.

Food Safety & Compliance

• Maintain strict food safety and sanitation standards across all Culinary areas.
• Protect compliance with health regulations and internal policies.
• Ensure all food preparation and storage meets recognized industry and regulatory safety standards.

Cost & Inventory Control

• Manage daily and weekly inventory practices, including ordering, receiving, product rotation, storage, waste tracking, and par level maintenance.
• Work with approved suppliers to ensure product quality, availability, seasonality, and responsible purchasing decisions.
• Monitor food costs, portioning, yields, recipe adherence, waste control, and profitability without compromising quality or guest experience.
• Maintain accurate records related to purchasing, invoices, inventory counts, prep levels, and product usage as required.
• Identify operational efficiencies that support consistency, cost control, labour planning, and sustainable culinary execution.

Team Development

• Recruit, train and retain a strong Culinary Team.
• Provide ongoing coaching, performance feedback, and development opportunities.
• Promote a culture of continuous improvement and professional growth.

What You’ll Bring

• 5–7 years of progressive culinary experience in elevated dining, refined casual, boutique hotel, or comparable high-quality restaurant environments.
• Red Seal Journeyperson Cook certification is strongly preferred; equivalent credentials, training, and senior-level restaurant experience may be considered.
• Advanced Food Safety Certification is required, with a strong commitment to maintaining best-in-class food safety, sanitation, and workplace safety standards.
• Proven strength in Italian-inspired cuisine, scratch cooking, seasonal menu execution, refined presentation, and consistent service delivery.
• Strong understanding of recipe standardization, prep systems, ordering, receiving, inventory control, food costing, labour awareness, and product rotation.
• Ability to lead from the line, remain composed during high-volume service, and coach Team Members in real time while maintaining quality and timing standards.
• Strong communication, organization, problem-solving, and team-building skills, with the ability to work respectfully across culinary, service, and management teams.
• Comfortable using basic digital tools for scheduling, ordering, inventory, recipe documentation, and Culinary communication as required.

How You’ll Work

• This is a hands-on Culinary leadership role that requires active participation in prep, line execution, and service based on business needs.
• Ability to work flexible schedules, including days, evenings, weekends, and holidays
• Tasks may involve bending, reaching, twisting, and working on uneven or slippery surfaces

This role reflects the physical demands of a hospitality environment, including standing or walking for extended periods and safely lifting up to 25 lbs, with or without accommodation. Accommodations are available upon request to support team members in performing their role safely and confidently.

Commitment to Equity, Inclusion & Accessibility

Saffron Hill Hospitality Group is committed to building a workplace where people feel welcome, respected, and able to do their best work. We value diverse backgrounds, perspectives, and lived experiences, and we support inclusive hiring and accessible employment practices.

If you’re passionate about hospitality, teamwork, and creating memorable guest experiences, we encourage you to apply.

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Life insurance
• On-site parking
• Paid time off
• Store discount
• Vision care

Experience:

• progressive culinary: 5 years (required)

Work Location: In person