Executive Chef

Fort Macleod, AB
On-site
Posted Oct 16, 2026
1 position

Opens an external site

Employment type: Full-time
Experience level: Senior · 5+ years
Minimum education: Professional degree
Posting language: English
Working hours: 40 hours per week

Job summary

The Executive Chef will lead the culinary vision, manage kitchen operations, and mentor staff to ensure high-quality dining experiences. They are also responsible for financial performance, including food costing and inventory management, while fostering relationships with local producers.

Job details

Are you an accomplished Red Seal Chef looking for a unique opportunity to establish and lead a meaningful culinary experience? The historic Queen’s Hotel in Fort Macleod, Alberta is undergoing a significant restoration that will transform one of Southern Alberta’s most iconic buildings into a boutique hospitality destination. Originally established in 1903, this legacy project is thoughtfully revitalizing the property while preserving the character and heritage of the community. Once completed, the property will feature 14 guest rooms and a 60-seat full-service restaurant and lounge. Guests will experience the rustic charm of Fort Macleod through comfortable hospitality and an exceptional dining experience. As we continue to bring the project to life, we are seeking an accomplished Executive Chef to lead the culinary vision of the Queen’s Hotel. Reporting to the General Manager, the Executive Chef will provide overall leadership and direction of the kitchen operations while playing an active role in providing high-quality guest experiences and being actively involved in the preparation of meals. The anticipated opening date for the Queens Hotel is Spring 2027, with the successful candidate beginning their employment on January 15, 2027. The compensation package will be determined based on experience. This is a rare opportunity for a chef to build a culinary legacy rather than simply inherit one. Requirements and Qualities of our Ideal Candidate: * Red Seal certification with at least 5 to 7+ years’ experience as an Executive, Head or Sous Chef within a hotel, restaurant or banquet operation * Preference given to those with ties to Southern Alberta * Passion for farm-to-table cuisine with strong commitment to supporting local vendors and producers * Demonstrated leadership experience with ability to recruit, train, coach and mentor employees * Strong understanding of menu development, food costing, inventory management and overall kitchen financial performance * Entrepreneurial mindset with the ability to help build systems, processes and culture from the ground up * Valid Food Safe Certification * Valid Driver's License with ability to pass a criminal record check Key Responsibilities of the Executive Chef: * Lead the development and execution of the Queen's Hotel culinary vision, including menus, recipes, and dining experiences. * Build, mentor, and lead a high-performing kitchen team that reflects the values and culture of the property. * Oversee all kitchen operations, ensuring exceptional food quality, consistency, presentation, and service standards. * Prepare meals daily while providing mentorship to the line cooks * Manage food costs, labour costs, purchasing, inventory, and productivity to achieve established financial targets. * Foster relationships with local farmers, producers, and suppliers to support a farm-to-table dining philosophy. * Ensure compliance with all food safety, sanitation, health, and workplace safety requirements. * Collaborate with the General Manager and Front of House leadership to deliver an outstanding guest experience. * Play a key role in the pre-opening phase, including kitchen setup, equipment selection, operational planning, staff recruitment, and restaurant launch activities. If you're ready to leave your mark on one of Alberta's most exciting hospitality restoration projects, we'd love to hear from you.

What you’ll do

Requirements

Candidates must hold a Red Seal certification and possess at least 5 to 7 years of experience in a leadership role within a hotel or restaurant setting. A strong understanding of kitchen financial management, food safety, and a commitment to farm-to-table practices are required.