Canada’s thriving culinary scene offers exceptional opportunities for chefs seeking to advance their careers in a diverse and innovative food landscape. From Montreal’s French-inspired cuisine to Vancouver’s fresh seafood, Toronto’s global flavors, and Calgary’s renowned Alberta beef, the country’s regional specialties create a rich tapestry of culinary experiences. This gastronomic diversity has created a strong demand for talented culinary professionals nationwide. Whether you’re an experienced chef or an emerging talent, Canada offers compelling opportunities with competitive salaries, work-life balance, and potential pathways to permanent residence.
This blog has compiled a list of exciting chef positions available throughout Canada’s culinary hotspots. Here’s your chance to become part of this vibrant food scene while advancing your career.
#1. Executive Sous Chef, Columbia Icefield
As the Executive Sous Chef, your job entails enhancing the dining experience by overseeing all dining operations, fostering financial success, and cultivating strong teams. You would also bring joy and elevate the customer experience through genuine connections and focus on team development via mentorship and encouraging relationships. This job requires you to have at least 3+ years of management experience in high-volume food service and restaurant operations, the ability to lead in a diverse setting with an emphasis on customer satisfaction, and knowledge of current sanitation and HACCP regulations.
Job Responsibilities
This job requires you to:
- Oversee, expedite, and engage in food preparation, ensuring adherence to standards of quality, quantity, taste, and presentation
- Assess food for taste, temperature, and visual appeal
- Supervise the presentation and return of food
- Properly store food items in refrigeration units to avoid contamination.
- Ensure the satisfaction of guest requests for special food items
- Supervise the creation of appealing food displays, along with other assigned duties.
Job Benefits
- $19.00 per day housing and meals (based on double occupancy)
- Refer a friend to the team and earn a $250 referral bonus!
- Become part of an inclusive international team and forge lasting connections.
- Benefit from complimentary access to Pursuit attractions and enjoy a 50% discount for friends.
- Get discounts on hotel stays, dining, and retail.
- Have access to affordable mental health and wellness resources. Interested in this role?
#2. Chef De Partie Pastry, Banff Gondola
With a Journeyman’s Red Seal or equivalent, this job requires you to have 1-3 years of management experience in bustling food service and restaurant operation, experience in pasties demonstration, menu writing, development, and costing, along with a solid background in high volume production. You must be capable of managing in a diverse setting while prioritizing customer service. This job also requires you to have a strong familiarity with the latest sanitation and HACCP standards and the ability to control operating costs, labor, and food expenses. Your daily mission involves creating delicious dishes that energize guests’ experiences, utilizing fresh, local ingredients to deliver the regional flavor on every plate.
Job Responsibilities
- Uphold integrity, honesty, and knowledge that foster Pursuit’s culture, values, and mission.
- Possesses the ability to create and execute exquisite pastry dishes for fine dining.
- Inspire and train kitchen staff effectively.
- Supervise and coordinate the preparation of all pastry items at the Banff Gondola.
Ensure compliance with all Health and Safety protocols according to AHS guidelines.
- Oversee special catering events.
- Achieve or surpass projected/budgeted COGS/LTR and operational expense budgets.
Job Benefits
- Become part of a diverse, worldwide team and build lasting relationships.
- Benefit from complimentary entry to Pursuit attractions and a 50% discount for friends.
- Receive discounts on hotel stays, meals, and retail.
- Utilize budget-friendly mental health and wellness services. Your initial salary will be based on your experience.
#3. Sous Chef, Cornelius (Montreal, QC)
This full-time role requires a formal culinary education and at least two (2) years of experience in a similar role. Your responsibilities entail supporting the food service manager in managing the kitchen, aiding in meal preparation and service, and helping to uphold the standards of hygiene and cleanliness within the establishment.
Job Benefits
- Annual salary increase
- Group insurance programs, including health insurance, paramedical care, and travel insurance
- Free meals
- Employee Assistance Program
- Robust tools to support you in carrying out your profession
- Bonus for hiring a colleague (referral).
#4. Sous Chef at Jardins Chamfleury, Québec
While working in a healthy environment, this role requires you to have a passion for changing the lives of residents with your tasty dishes. As a Sous Chef, this job requires a MAPAQ training certification, a professional studies diploma (DEP) in institutional cooking or equivalent, minimum experience of 3 to 5 years in large volume catering, and a knowledge of Maître D.
Job Responsibilities
- Work alongside the kitchen staff to promote effective teamwork
- Assist in meal preparation while supervising, mentoring, and motivating kitchen personnel.
- Carry out additional related responsibilities as needed.
- Contribute to the plating process.
- Engage in the cleaning of kitchen equipment.
- Ensure that food resources are utilized efficiently while adhering to quality standards.
- Utilize products and equipment per current safety, quality, hygiene, and health regulations and standards.
Job Benefits
- Referral Incentive Program
- Uniforms
- Mobile leave
- Social leave benefits
- Employee Support Program
- Vacation
- Telemedicine
- Free Parking
#5. Executive Chef at Four Seasons, Whistler
As an executive chef at Whistler, your primary duties include providing the highest standard of food quality and service to both guests and staff of Four Seasons, overseeing and nurturing a team, creating and tracking an annual budget, controlling food costs, managing labor expenses, and handling operational costs, as well as building connections with essential suppliers and industry partners.
Job Requirements
- Culinary leadership experience within a high-end hotel or resort, demonstrating a successful track record in leading a vibrant culinary team and managing luxury operations.
- With experience across multiple international venues, you must possess a motivated spirit and skill set to provide exceptional luxury operations, including banquet services, in-room dining experiences, and unforgettable private events.
- Creativity, style, and a strong, innovative approach are essential.
- Ability to lead and supervise the stewarding department to ensure the heart of the house is maintained in optimal condition and advocate the Ecosure guidelines to uphold hygiene and cleanliness in the kitchen.
Job Benefits
- Compensation Range: $130,000-$145,000 annually
- Housing Allowance
- Winter Recreation Pass: ski pass or leisure benefit
- Access to the Fitness Facility
- Medical, Dental, and Sick leave coverage
- Employee Travel Program: complimentary and discounted rates at other Four Seasons locations
- Outstanding Training and Development opportunities
- Complimentary meal per shift in employee dining room
- Employee Acknowledgement Programs
- Dry Cleaning Services
#6. Sous Chef at Cogir Senior Living, Calgary
As the Sous Chef with Red Seal Cook’s qualification certificate or equivalent, Valid Food Safety/Food Handler’s Certification, Smart Serve Certification, and a minimum of three years of supervisory experience in a Restaurant, Hotel, or Retirement environment, a minimum of five years progressive experience in a variety of dining environments, you would support the Culinary Manager in overseeing all facets of the culinary department to provide an exceptional dining experience for residents and guests consistently. This job also requires you to be a culinary expert dedicated to implementing the Company’s top-tier culinary strategy by delivering excellent service, crafting creative, diverse, and adaptable menus made with high-quality fresh ingredients, and appealingly presenting them to meet and surpass resident expectations.
Job Responsibilities
- Under the Culinary Manager’s supervision, you will oversee kitchen operations, daily meal preparation, and food quality.
- Assist with menu creation, recipe development, budgeting, and production schedules.
- Provide hands-on leadership, mentor staff, and support meal service.
- Training the culinary team to ensure high-quality food service and compliance with company standards. Additionally, you will help manage the food budget through vendor adherence, inventory control, and waste reduction.
#7. Executive Sous Chef at The Royal Vancouver Yacht Club (RVYC)
This position requires you to play a vital role in overseeing kitchen operations, maintaining top standards of food quality, and leading the culinary team with experience in catering. As a candidate, you should hold a Provincial Red Seal as a Canadian Certified Chef de Cuisine, possess at least five (5) years of senior culinary management expertise, and have a minimum of eight (8) years of culinary experience within the private club sector or prestigious establishments. Additionally, the Executive Chef must have FOODSAFE certification, a Culinary/Cooking trade certification, and a legal permit to work in Canada. In this role, you will report directly to the Executive Chef and be responsible for planning, organizing, and directing kitchen staff, specifically emphasizing banquet and catering services.
Job Responsibilities
– Support the Executive Chef in overseeing kitchen operations
– Prepare and revise staff schedules, oversee junior chefs, delegate tasks, and guarantee compliance with recipes and banquet specifications.
– Create and experiment with new menu items, uphold food quality through checklists, ensure consistent presentation, and prepare staff for upcoming events.
– Carry out food inventory, manage inventory levels, ensure appropriate storage, submit daily orders, and supervise the quality control of perishable goods.
– Train new cooks, assess staff performance, guide junior chefs, monitor working hours, and facilitate communication with essential departments.
Job Benefits
- Company events and Paid time off
- Dental care, Vision care, and Extended health care
- Disability insurance and Life Insurance
- Discounted or free food
- Employee assistance program and On-site parking
- RRSP match
#8. Sous Chef at Gord Canning DrBlue Mountains, ON
As an organized team player with dependability and flexibility skills, this job requires you to have a food safety certificate, a Secondary (high) school graduation certificate, and 2 to 3 years of experience.
Job Responsibilities
- Estimate the amount and costs of supplies and food items
- Maintain records of food costs, consumption, sales, and inventory
- Create new recipes
- Instruct cooks in the preparation, cooking, garnishing, and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook food regularly or for special guests or functions
- Prepare and cook meals or specialty foods
- Requisition of food and kitchen supplies
- Plan menus and ensure food meets quality standards
- Food preparation
Job Benefits
- Dental plan
- Disability benefits
- Health care plan
#9. Head Chef at Langstaff Road Woodbridge, ON
With a specialty in Italian Cuisine and over 5 years of working experience, this job requires you to:
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supervise activities of specialist chefs, chefs, cooks, and other kitchen workers
- Create new recipes
- Prepare and cook complete meals and specialty foods for events such as banquets.
- Supervise cooks and other kitchen staff.
- Prepare and cook food regularly or for special guests or functions.
- Prepare and cook meals or specialty foods
- Requisition of food and kitchen supplies
- Consult with clients regarding weddings, banquets, and specialty functions
- Plan and direct food preparation and cooking activities of several restaurants
- Plan menus and ensure food meets quality standards
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in the preparation, cooking, and handling of food
#10. Executive Chef|Rogers Field at Nat Bailey Stadium
As the Executive Chef, you will be responsible for:
- Leading the culinary operations focusing on innovation, quality, and exceptional guest experiences.
- – Designing and executing diverse, seasonally inspired menus while managing kitchen staff
- Ensuring adherence to food safety standards and maintaining cost control, with leadership emphasizing staff development, fosters a collaborative kitchen culture that prioritizes creativity and efficiency by sourcing high-quality ingredients, implementing sustainable practices, and delivering memorable dining experiences that align with the establishment’s vision and values.
Job Benefits
- Health, Dental, and Vision insurance
- 401(k) savings plan
- 401(k) matching
- Paid time off (vacation days, sick days, and 11 holidays).
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