Head Chef
Fine Dining
AB - Alberta, CALGARY


This job is a career-maker, a platform, and a door to the next level as a Chef in Canada and globally. This award-winning restaurant, owned and operated by one of Canada’s leading Chefs seeks a Head Chef for their contemporary, plant-forward Japanese dining concept. A standout in Canada’s dining scene, the Chef will provide exceptional food and cocktails in a room that is all-inclusive. Seasonal and local ingredients are combined with traditional Japanese techniques and flavour profiles to create a truly contemporary Japanese dining experience. We need a culinary leader with flawless execution, a strong business acumen, and who has passion. Passion for the ingredient, the technique, the culture, and the people in one of Canada’s top restaurants. Chef has been recognized internationally and he continues to push forward with aggressively creative concepts and a commitment to sustainability. Did we mention he grows a lot of what he serves? This is an immersive experience.

Contact Janis Romeskie at 403.670.9101 x4 or submit your resume in confidence below.


  • Ensure that culinary standards for product quality, taste, presentation and execution are met in a consistent and timely manner
  • Build, train and retain a high performing team
  • Manages all aspects of staff performance in accordance with established service standards; ensuring staff knows and adheres to established steps of service and service standards
  • Motivate staff to take ownership of their work and deliver an exceptional guest experience
  • Assesses staffing requirements on a continuous basis to identify current and future needs
  • Taste and monitor the quality of all food products served, providing feedback where appropriate
  • Support the achievement of sales volume and margin as determined by seasonal plans
  • Control department payroll and ensure that schedules reflect business needs
  • Proactively manages costs based on key performance indicators; ensuring that each culinary cost centre operates with the lowest possible cost structure
  • Ensure that all operating equipment is cared for to maximize its useful life and to minimize breakage
  • Control food waste, maintain par-stock levels and ensure proper rotation of perishable stock
  • Select reliable and quality vendors to source the best quality food products at the best possible terms
  • Sourcing local and sustainable quality food products whenever possible
  • Keep records of quantities used and handle efficient ordering; placing, managing & monitoring daily food & kitchen supplies orders
  • Ensure the kitchen meets all health regulations, standards and codes – including safety practices, hygiene practices, and safe food handling and storage practices
  • Comply with all Health & Safety policies and requirements


  • 7+ years of culinary management experience within a Japanese kitchen
  • Solid leadership skills and experience recruiting, training and managing both culinary and stewarding brigades
  • Familiarity with Japanese cuisine or contempory pan Asian
  • Experience in a fast paced high volume environment
  • Exceptional organizational and communication skills
  • Strong menu engineering skills showcasing innovative and trend setting items
  • Experience in vendor management
  • Strong business acumen including food and labour cost management
  • Culinary degree or red seal considered an asset
  • Ability to read, write & speak fluent English, 2nd language is considered an asset
  • Foodsafe Level 2
  • Solid administrative skills including payroll, scheduling, ordering /inventory
  • Flexible schedule including the ability to work days, evenings, weekends, holidays and extended shifts

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