Job Description

Job Title:

Executive Chef

Department:

Food and Beverage

Position Type:

Permanent Full-time

Expected Start Date:

October 20, 2025

Application Deadline:

October 3, 2025

What we offer:

Flexible work arrangements Employee discounts on food and retail items and free parking Free entrance to the Park, including to our many public special events Working in a beautiful park setting Generous paid time off, including Vacation days, Sick Time Employer-matched Pension Plan at 5% Comprehensive Benefits package includes Extended Health Care, Dental Benefits, Basic Life Insurance, Accidental Death and Dismemberment, Short-Term and Long-Term Disability, and Employee and Family Assistant Program (EFAP)

Who We Are:

Heritage Park is Canada's largest living history museum and offers visitors a chance to experience life in Western Canada from the 1860s to the early 1950s. The park features historical buildings, costumed interpreters, working antiques, and various exhibits that provide insight into the region's past.

Job Overview:

The Executive Chef provides senior leadership to all culinary operations, ensuring Heritage Park delivers outstanding dining experiences across its restaurants, catering, concessions, and special events. This role balances culinary creativity with operational excellence, overseeing menu design, cost stewardship, and kitchen leadership. Acting as a senior leader, the Executive Chef is accountable for food quality, financial performance, compliance, and guest satisfaction, while mentoring and developing a strong culinary team and driving innovation that elevates the Park's reputation.

Responsibilities:

Strategic Leadership & Culinary Operations ExcellenceProvide senior leadership and oversight of all culinary operations, ensuring consistent excellence across restaurants, cafes, concessions, banquets, and catering kitchens. Translate the Director's strategic goals into culinary standards, team objectives, and operational plans that balance creativity with efficiency. Oversee kitchen workflows, staffing levels, production schedules, and quality assurance across multiple outlets with varying guest demands. Collaborate with FOH, Banquets, Custodial, Warehouse, and Guest Services to ensure seamless integration of back-of-house and front-of-house service delivery. Promote a guest-first culinary culture, empowering staff to anticipate needs, resolve issues proactively, and deliver memorable dining experiences. Conduct structured menu reviews, kitchen walk-throughs, and post-service debriefs to drive continuous improvement.

Compliance & Food Safety StandardsEnsure all culinary operations comply with Alberta Health Services regulations, WHMIS requirements, and Heritage Park's food safety policies. Maintain oversight of food storage, preparation, and handling practices to meet or exceed industry standards. Conduct regular kitchen inspections, sanitation audits, and food safety checks to ensure operational readiness. Develop and deliver mandatory food safety and sanitation training for all kitchen staff, ensuring compliance certifications are up to date.

People Engagement & Culinary Team LeadershipLead, mentor, and support chefs, cooks, and apprentices across multiple outlets, ensuring alignment with Heritage Park's mission, values, and service culture. Cascade organizational priorities into kitchen-specific goals, standards, and daily practices. Foster a culture of open communication, innovation, and recognition to drive engagement and collaboration. Partner with People & Culture to act on engagement survey insights, address gaps, and strengthen culinary team culture. Develop succession and growth plans for sous chefs and supervisors, offering mentorship, cross-training, and professional development opportunities. Ensure culinary staff have the resources, tools, and training to deliver consistent, high-quality food experiences.

Financial Mangement & Resource Optimization

Develop and manage culinary budgets, including food cost, labor, and capital expenditures. Review supplier contracts, inventory usage, and kitchen processes to identify cost savings and efficiency opportunities. Implement menu engineering strategies that balance guest satisfaction, culinary creativity, and profitability. Pilot operational innovations and process improvements that enhance production efficiency and reduce waste. Provide monthly variance analysis and collaborate with Finance and the Director to correct discrepancies.

Safety Compliance & Organizational Excellence

Ensure hazard assessments, WHMIS training, and safe kitchen practices are embedded across all culinary operations. Conduct daily safety checks, enforce emergency procedures, and oversee compliance with equipment handling standards. Partner with the HSE Manager to align kitchen operations with COR certification standards, inspections, and audits. Role model professionalism and Heritage Park values, reinforcing a culture of stewardship, accountability, and excellence in every aspect of food preparation.

Required Qualifications:

Completion of a post-secondary program from a recognized culinary institute is required; Red Seal certification strongly preferred. Minimum 10 years of progressive culinary experience, including at least 5 years in an Executive Chef role in a multi-venue, high-volume environment. Proven leadership experience managing large teams (25+), with direct accountability for staff development, performance management, and succession planning. Strong financial acumen with at least 5 years of experience in food costing, budgeting, variance analysis, and financial reporting. Demonstrated ability to design and execute innovative menus for diverse service models (restaurants, concessions, catering, banquets, and events). Experience in non-profit, tourism, or attraction-based food services considered an asset. Excellent interpersonal, communication, and leadership skills, with the ability to influence and collaborate across departments and with external partners. Advanced proficiency in Microsoft Office 365 (Excel, Word, SharePoint, Outlook) and experience with kitchen management or inventory software. Police Information Check (required for all successful candidates over the age of 18 as a condition of employment).

Special Working Conditions:

Role requires presence in fast-paced, high-volume kitchen environments with exposure to heat and unpredictable weather. Requires walking and standing for extended periods, including during events and operating season.

Hours of Work:

The standard hours for this position are 40 hours per week The schedule will generally be five consecutive days per week (Tuesday to Saturday); and * Regular holiday, evening, and weekend work may be required