Executive Chef

About the Role

We are seeking an experienced Red Seal Executive Chef to lead a distinctive culinary journey at the historic Queen’s Hotel in Fort Macleod, Alberta. This iconic property, founded in 1903, is currently undergoing an extensive restoration to become a boutique hospitality venue featuring 14 guest rooms and a 60-seat full-service restaurant and lounge. Upon completion, the enterprise will offer guests a blend of rustic charm and exceptional dining, showcasing Southern Alberta's heritage.

Key Responsibilities

• Develop and implement the Queen's Hotel culinary vision through thoughtfully curated menus, innovative recipes, and memorable dining experiences.
• Recruit, train, mentor, and oversee a dedicated kitchen team aligned with the property's values and culture.
• Manage daily kitchen operations ensuring consistent high-quality food presentation and service.
• Directly participate in daily meal preparation while guiding line cooks.
• Control food and labor costs, oversee purchasing, inventory, and productivity meeting financial goals.
• Build and maintain strong relationships with local farmers, producers, and vendors to embrace farm-to-table principles.
• Ensure full compliance with food safety, sanitation, health, and workplace safety standards.
• Collaborate closely with General Manager and Front of House leadership for an exceptional guest experience.
• Lead critical pre-opening activities including kitchen setup, equipment decisions, operational workflows, staffing, and launch preparations.

Candidate Requirements

• Red Seal certification with a minimum of 5 to 7+ years’ experience as an Executive, Head, or Sous Chef in hotels, restaurants, or banquet settings.
• Preference will be given to candidates with connections to Southern Alberta.
• Demonstrated passion for farm-to-table cuisine and strong advocacy for local suppliers.
• Proven leadership skills with ability to build, coach, and develop kitchen teams.
• Sound knowledge of menu development alongside financial acumen in food costing, inventory, and kitchen performance management.
• Entrepreneurial approach to building operational systems, processes, and workplace culture from inception.
• Valid Food Safe Certification and Driver’s License with eligibility to pass a criminal record check.

Additional Information

This role reports to the General Manager and anticipates a start date of January 15, 2027. The hotel’s opening is planned for Spring 2027. Compensation will be reflective of experience. This is an exceptional opportunity to establish a lasting culinary legacy rather than inheriting an existing one.