Camrose, Ab Head chef Jobs – 2 Openings This Week

Head Chef
Best Western Wayside Inn —Wetaskiwin, AB
- $70,000–$78,000 a year
- Weekends as needed
- Bar
- Inventory management
- Sanitation
- Dental care
- Paid time off
Quick apply
2d
Head Cook
The Bethany Group —Camrose, AB
- Temporary
- Supervising experience
- First Aid Certification
- Cleaning
1d

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Head Chef
Best Western Wayside Inn —Wetaskiwin, AB
Hotel discount program for Best Western properties worldwide. Education: High School Diploma or Equivalent, Red Seal Culinary Certification or equivalent degree…
$70,000–$78,000 a year
Quick apply
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Head Chef

Best Western Wayside Inn
Wetaskiwin, AB

Quick apply

Job details

Full-time
2 days ago

Benefits

RRSP match
Dental care
Paid time off

Skills

Cost management
Red Seal
Food management
Inventory management
Sanitation
Food Safety Certification
High school diploma or GED
Team management
Quality Control
Mentoring
Recruiting
Occupational Health and Safety (OHS) regulations
Organizational skills
Cleaning
Budgeting
Chef experience
Food safety
Leadership
Communication skills
Professional kitchen experience
Hotel experience
Team building

Full job description

About Us

The Best Western Wayside Inn is a staple of hospitality in Wetaskiwin, known for providing exceptional service, comfortable accommodations, and top-tier dining to local guests, travellers, and event organizers. We take pride in delivering memorable culinary experiences across our busy restaurant, Barney's Pub and Grill, and our 6000 square feet of banquet space.

We are seeking an experienced, passionate, and leadership-driven Head Chef to take full ownership of our kitchen operations and elevate our culinary performance.

The Role

As the Head Chef, you will oversee all back-of-house operations, ensuring food quality, consistency, and profitability across daily dining and private events. You will be responsible for menu creation, kitchen staff management, inventory control, and maintaining the highest standards of food safety and sanitation. This role is primarily a working role, with about 30% administrative duties and 70% hands-on.

Key Responsibilities

Kitchen Leadership: Recruit, train, schedule, and mentor all kitchen staff, fostering a collaborative, high-energy, and professional environment.
Menu Development: Design engaging, seasonal, and cost-effective menus for daily service, daily specials, and banquet events.
Cost & Inventory Management: Manage food cost percentages, labor budgets, portion control, and inventory ordering to maximize kitchen profitability.
Quality & Speed of Service: Oversee prep and execution during service to ensure dishes meet exact quality standards and standard ticket times.
Safety & Sanitation: Enforce strict compliance with regional health, safety, and food management regulations.
Equipment Maintenance: Ensure all kitchen equipment is properly operated, cleaned, and maintained.

Qualifications & Requirements

Experience: 3+ years of experience as a Head Chef, Executive Chef, or Sous Chef in a high-volume hotel, restaurant, and/or banquet environment.
Education: High School Diploma or Equivalent, Red Seal Culinary Certification or equivalent degree in Culinary Arts an asset.
Certifications: Valid Food Safety Certification
Leadership Skills: Proven ability to manage food and labour costs, build schedules, and run a profitable kitchen budget.
Communication: Strong interpersonal and organizational skills, with a focus on team building and clear direction under pressure.
Flexibility: Availability to work evenings, weekends, and holidays as required by hotel operational needs.
Physical: Ability to stand and walk for 8+ hours a day, walk up and down stairs as needed, lift 30 pounds as required.

What We Offer

Competitive salary based on experience
Performance based incentive program and gratuities
50/50 Employee/Employer paid Health and dental benefit package
RRSP matching for full-time employees after 1 year
Paid time off and holiday pay
Hotel discount program for Best Western properties worldwide
Intercompany benefits from Denham Hospitality Organization properties
Opportunities for creative control over menu design and culinary vision

Pay: $70,000.00-$78,000.00 per year

Quick apply

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