HEAD CHEF

Red Deer, AB
We’re seeking a passionate and skilled Head Chef to take the lead in all aspects of kitchen operations at our client’s Red Deer location. This is a hands-on leadership role where you’ll have the opportunity to shape the culinary vision, mentor your team, and drive operational excellence. You’ll bring a balance of creativity and precision to the kitchen—developing menus, maintaining high standards, and ensuring an efficient, profitable, and spotless work environment.

REQUIREMENTS

· Experience as a Head Chef or Kitchen Leader
· 3+ years cumulative experience in the restaurant or culinary industry
· Demonstrated ability to lead and develop a kitchen team
· Strong knowledge of food and labour cost controls
· A passion for quality, presentation, and guest satisfaction
· A creative, entrepreneurial spirit with a drive to innovate and improve
Ready to lead the kitchen and make your mark? If you’re qualified and ready to make a lasting impact, apply today! Please apply in confidence using the “Apply” button for immediate consideration.
Thank you in advance for your interest, only individuals deemed to have the skill set and experience to fit the role will be contacted. Applicants must be legally entitled to work in Canada without sponsorship.
Lock Search Group is a National Recruitment firm with offices coast-to-coast, a staff of more than 25 Consultants and Associates, and expertise in four core practice areas. Our mission is to provide exceptional Recruitment and Consulting Services to clients and candidates. We apply our experience and expertise to deliver solutions with a personalized approach that focuses on client needs and candidate goals.
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https://www.linkedin.com/company/lock-search-group
Job Types: Full-time, Permanent
Pay: $85,000.00-$91,700.00 per year

Benefits:

• Dental care
• Discounted or free food
• Paid time off
• Vision care

Work Location: In perso

· Hire, train, and mentor a high-performing kitchen team
· Monitor food costs and assist in overall budget planning
· Create and manage staff schedules with a focus on labour efficiency
· Oversee inventory, food preparation, and quality control
· Ensure compliance with food safety, sanitation, and equipment maintenance standards
· Collaborate with the broader leadership team to deliver an exceptional guest experience
· Drive menu innovation in alignment with the restaurant’s concept