Corporate Chef - Banff Hospitality Collective
- Banff, AB
- Permanent
- Temps-plein
Reporting to the Director of Culinary Operations, the Corporate Chef plays a key leadership role in overseeing and supporting an assigned team of Chefs and their respective Back of House teams. This is a highly hands-on position, with over 80% of your time spent in the kitchen - training, mentoring, and fine-tuning culinary execution across your venues.The remaining time is dedicated to strategic functions, including optimizing scheduling, purchasing, inventory management, quality control, and menu development. You will also identify and implement systems that enhance efficiency, consistency, and overall kitchen performance.We Love Perks! This Position Includes:
- Great salaries, achievable bonus programs + tips
- $200 Welcome Gift Card to use at any BHC Venue
- 50% off food, bottles of wine & sake for yourself + a guest at all BHC venues
- Learning & Development allowance
- Cell phone allowance
- Extended health benefits with premiums completely paid for by BHC after 3 months
- RRSP matching program after 3 months
- Short Term & Long Term Disability coverage after 3 months
- 3 weeks paid vacation + statutory holidays
- Paid community volunteer time
- Subsidized manager housing may be available
- You’re a true foodie who constantly monitors food quality, presentation, and overall execution of all menu items. You provide proactive, hands-on training to both hourly and salaried kitchen staff to uphold culinary excellence
- You lead by example and coach People Leaders to ensure their leadership aligns with department standards and that the employee experience remains consistent across all venues
- You regularly assess team culture using employee feedback, turnover data, and team dynamics to ensure alignment with BHC values
- With a strong sense of fiscal responsibility, you drive venue efficiency by ensuring all culinary managers are confident in inventory management practices—covering prep cycles, portioning, yields, inventory counts, P&Ls, and month-end processes
- You oversee adherence to company standards and service levels, actively working to maximize sales and control costs, including food and labor
- In collaboration with the People Operations team, you help attract, recruit, and hire individuals who support and enhance the BHC culture. You recognize the vital role that proper onboarding and training play in long-term success
- You ensure compliance with all health and safety standards, maintaining strict adherence to food handling, sanitation, cleanliness, and maintenance protocols in line with company policies and federal/provincial/local regulations
- Working closely with the Culinary Development team, you implement changes to the menu—adding, removing, or adjusting items as needed
- You step into the Head Chef role when needed, providing leadership coverage during vacancies or leaves of absence
- Ultimately, you play a critical role in the success of the culinary program and contribute meaningfully to the overall performance of the organization
- 4 - 6 years of progressive culinary leadership experience
- Strong computer literacy with proven proficiency in restaurant management systems; advanced knowledge of Optimum Control is an asset
- Demonstrated financial acumen with a strong background in P&L management
- A strong entrepreneurial mindset with the ability to identify opportunities, drive innovation, and improve operational efficiency
- Proven ability to maintain a clean, safe, and well-organized kitchen environment, in compliance with health and safety regulations
- Highly organized and detail-oriented, with exceptional time management skills and the ability to manage multiple priorities and deadlines simultaneously
- Flexibility to work a variable schedule, including mornings, evenings, weekends, and holidays, based on business needs
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