Regional Recreation Corporation of Wood Buffalo

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Executive Chef

Executive Chef

# of Openings 
Job Location 
CA-AB-Fort McMurray
Posted Date 

More information about this job


The Executive Chef under direction of Director of Food and Beverage,  will oversee training and management of kitchen personnel and supervise/coordinate all related culinary activities. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline and performance reviews. The Executive Chef will be responsible for, ordering food supplies, establishing presentation technique and quality standards; planning and pricing menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.


Position Type: 1 Regular Full-Time Position Available

Posting Period: Open Until Filled


Internal applications will be accepted until September 27, 2017 5pm. 

First preference will be given to local candidates.


  • Oversee all food production and Banquets, Restaurant and events food service operations
  • Introduce and implement new ideas for the guest dining experience.
  • Plays a pivotal role in Menu design, development and production 
  • Enforce performance standards policies and procedures in Kitchen operations  are in line with company regulations and compliance requirements
  • Ensures that all food is prepared and served to kitchen, industry and health and safety standards
  • Oversees supervision of kitchen personnel and collaborates with  Human Resources for hiring, discipline, performance management as needed
  • Working directly with our Director of Hospitality to lead and develop our stadium and arena food options to patrons.
  • To provide food options and suggestions targeting our younger demographics in the facility.
  • To focus on both social and corporate revenue streams and to generate profit for the organization.
  • To apply creative thinking and concept development for new hospitality projects.
  • To Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
  • Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, and plan and price menus.
  • Ensures culinary equipment is properly operated and maintained.
  • Ensures that all staff execute all kitchen activities according to kitchen, health and safety and good handling guidelines
  • Ensure all Line staff are properly scheduled and in place to perform their respective duties
  • Ensure that all scheduled staff are aware of their duties
  • Organize all kitchen staff in such a way to ensure a smooth food service
  • Ensure that staff are equipped with the tools that they need to execute the food service
  • Responsible for requisition and purchase of all food and beverage and kitchen equipment
  • Perform all duties related to receiving, stocking, invoicing, inventory and cost control
  • Coordinate activities with other internal departments and participates in management team meetings.
  • Interface with vendors and key service users within client organization.
  • Assigns pricing according to cost recovery and profit margins
  • All other duties as assigned by the Director of Hospitality.



  • Bachelor’s degree or related culinary degree with minimum 7 or more years of progressive industry and culinary management experience.  
  • Requires Red Seal culinary certificate
  • Management training
  • Customer Service Training
  • Food Safety Certification
  • WHIMIS Certification
  • First Aid Certification



  • Strong understanding of foodservice industry back of the house practices.
  • Strong analytical and data collection skills
  • Strong organizational and time management skills.
  • Financial management skills such as basic accounting and ability to plan and manage budgets
  • A great repertoire in both classical and modern international dishes, as well as a flair for creating new and innovative menus.
  • An excellent communicator able to lead, motivate and further develop the team.
  • Ability to work independently or as a part of a high performing team
  • Ambitious to achieve even higher levels of performance and customer expectations.
  • Knowledge of food service professional operations, standards, and practices, raw materials, quality control, costs, and other techniques for maximizing food production and quality.




  • The hours of work are events and operations based requiring nights, evenings, holidays and weekends.
  • This position requires standing for extended periods of time and frequent movement throughout the facility.This position involves working in both a climate controlled office environment and in a kitchen / food service environment that is subject to changing temperatures.
  • This position may require travel between our various facilities within the Wood Buffalo Region. Access to reliable transportation is necessary.