About Century Hospitality Group:
Century hospitality Group is a respected leader in Edmonton’s hospitality industry, operating 5 unique boutique restaurant concepts known for their innovative menus, high-quality ingredients, and commitment to exceptional guest experiences. Our teams share a passion for culinary excellence, creativity, and hospitality, making CHG a place where culinary leaders can truly thrive.
We are currently seeking highly skilled Executive Chefs and Executive Sous Chefs to join our leadership team. This role is ideal for professionals who excel in both the culinary and operational aspects of running a high-performing kitchen.
Position Overview:
The Executive Chef / Executive Sous Chef plays a pivotal leadership role in the success of our kitchens. You will be responsible for overseeing day-to-day culinary operations, maintaining high food quality standards, and managing the kitchen’s financial performance through disciplined food cost and labour control. You will lead by example, inspire your team, and drive a culture of professionalism, consistency, and growth.

Key Responsibilities:

• Lead and manage all aspects of kitchen operations, from prep to service.
• Maintain strong control over food cost theoreticals, inventory, and ordering processes.
• Effectively manage labour cost controls, scheduling, and shift coverage to optimize productivity without compromising quality.
• Provide clear direction and leadership both on the line and in the kitchen.
• Develop, mentor, and train team members to reach their potential and prepare for future advancement.
• Recruit and hire top culinary talent while building a cohesive, high-performing team.
• Collaborate with restaurant leadership on menu development, seasonal offerings, and special events.
• Ensure consistent adherence to CHG standards for food quality, presentation, and sanitation.
• Uphold all health and safety regulations, leading a safe and respectful workplace.

Requirements:

• Minimum 4 years of experience as an Executive Chef or Executive Sous Chef in a high-volume, full-service restaurant.
• Proven track record of meeting and managing food cost and labour cost targets.
• Strong skills in scheduling, team communication, and kitchen leadership.
• Demonstrated success in people development, hiring, and training.
• Culinary school education preferred but not required.
• Exceptional culinary skills, product knowledge, and a passion for hospitality.
• Ability to thrive under pressure while maintaining a positive, professional attitude.
• Flexibility to work evenings, weekends, and holidays.

Benefits:

• Competitive and fair compensation based on experience.
• Opportunities for career growth within CHG’s family of restaurants.
• Comprehensive health benefits
• Ongoing professional development and culinary training.
• Employee dining discounts across all CHG locations.

How to Apply:
If you are a proven culinary leader who can combine operational excellence with culinary creativity, we would love to hear from you. Please submit your resume and a brief cover letter outlining your leadership experience and accomplishments.
Century Hospitality Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive workplace for all employees.
Job Type: Full-time
Pay: $48,000.00-$60,000.00 per year

Experience:

• Cooking: 4 years (required)

Work Location: In perso

• Lead and manage all aspects of kitchen operations, from prep to service.
• Maintain strong control over food cost theoreticals, inventory, and ordering processes.
• Effectively manage labour cost controls, scheduling, and shift coverage to optimize productivity without compromising quality.
• Provide clear direction and leadership both on the line and in the kitchen.
• Develop, mentor, and train team members to reach their potential and prepare for future advancement.
• Recruit and hire top culinary talent while building a cohesive, high-performing team.
• Collaborate with restaurant leadership on menu development, seasonal offerings, and special events.
• Ensure consistent adherence to CHG standards for food quality, presentation, and sanitation.
• Uphold all health and safety regulations, leading a safe and respectful workplace