About Blue Shock: 
Blue Shock Executive Search, established in 2003, excels in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we forge connections between exceptional talent and leading employers across North America. Our deep industry expertise and personalized approach ensure that every placement drives long-term success. We’re not just filling roles—we’re building leadership teams that shape the future of hospitality. 

Job Title: Executive Chef
Location: Edmonton, Alberta
Reports To: Regional Chef 
Compensation: $65,000-$75,000

About the Company:
The success of this  Restaurant Group is a result of the collective efforts of franchisees, hostesses, servers, kitchen staff, and management teams. They strive to uphold the values of service and quality to provide a positive guest experience. The corporate office is staffed with experienced professionals who contribute expertise in operations, design, marketing, and development. Together, they have over 200 years of combined restaurant expertise, driving the sustainable growth and vitality of every brand.

The Opportunity: 
Our client is looking for a chef who is responsible for overseeing the culinary operations and food preparation in a restaurant or kitchen setting. They are tasked with producing delicious dishes, managing kitchen staff, ensuring food safety and quality, and maintaining a clean and organized kitchen environment.

Key Responsibilities:

• Food Preparation: Prepare and cook a variety of dishes, ensuring that they are executed with excellence in taste, presentation, and quality. This includes following recipes, portion control, and maintaining consistency in the preparation and cooking processes.
• Kitchen Management: Oversee the kitchen operations, including managing kitchen staff, scheduling shifts, and ensuring that all tasks are carried out efficiently. This also involves training and mentoring kitchen staff, monitoring their performance, and maintaining a positive work environment.
• Food Safety and Hygiene: Adhere to and enforce strict food safety and hygiene standards, ensuring proper storage, handling, and preparation of food items. This includes monitoring and maintaining the cleanliness and organization of the kitchen, as well as ensuring compliance with health and safety regulations.
• Inventory and Cost Control: Manage inventory levels and control food costs by minimizing waste, ensuring proper storage and rotation of ingredients, and implementing cost-effective practices. This may involve collaborating with suppliers, conducting regular inventory checks, and analyzing food costs to optimize profitability.
• Collaboration and Communication: Collaborate with other staff members, such as servers, managers, and suppliers, to ensure smooth operations and customer satisfaction. Effective communication skills are essential for coordinating orders, managing special dietary requests, and resolving any kitchen-related issues or concerns.

• Culinary degree or relevant certification preferred
• Proven experience as a chef or in a similar role – Corporate or Franchise
• Strong knowledge of food preparation techniques, culinary trends, and kitchen operations
• Excellent leadership and management skills
• Attention to detail and ability to maintain high standards of food quality and presentation
• Knowledge of food safety and sanitation regulations
• Ability to work in a fast-paced and high-pressure environment
• Strong communication and interpersonal skills