Culinary Personnel jobs in Edmonton, AB

About Us

Established in 1958, the Santa Maria Goretti Centre has been a cornerstone of Edmonton's Little Italy for nearly 70 years. Rebuilt in 1987 through the dedication of the Italian-Canadian community, the Centre has grown into one of Edmonton's premier banquet and conference venues. Hospitality is at the heart of everything we do, and we believe every guest should feel like family, whether they are attending a wedding, corporate event, community celebration, or our long-standing Sunday Pranzo.

We are looking for a passionate, hands-on Executive Chef to lead our culinary team. This is an opportunity for someone who values authentic Italian cuisine, excels in a high-volume banquet environment, and enjoys mentoring others. The ideal candidate is an experienced leader who takes pride in delivering exceptional food, maintaining high standards, and contributing to an organization with deep roots in the community.

The Role

As Executive Chef, you will be responsible for the overall leadership of our kitchen operations, overseeing the culinary, operational, and financial performance of the department. You will lead food production for a wide variety of events, from small corporate meetings to weddings and galas for more than 400 guests, as well as our signature Sunday Pranzo.

You will lead and mentor the kitchen team, ensuring food is prepared to a consistently high standard while maintaining compliance with all provincial food safety regulations. The role also includes menu development, inventory and cost control, purchasing, and kitchen scheduling. We're looking for someone who respects the traditions of Italian cuisine while bringing fresh ideas that enhance both the guest experience and the efficiency of our operation.

Key Responsibilities

1. Culinary Leadership & Service Execution

• Direct all daily food preparation and production for high-volume banquets, plated wedding receptions, buffets, and family-style dining including our Sunday Pranzo.
• Design and customize catering menus for corporate seminars, galas, holiday events, and private functions.

2. Kitchen Operations & Financial Management

• Manage food-cost and labor-cost metrics to align with budget goals without compromising on quality.
• Establish optimal ingredient par levels, conduct regular inventory audits, and negotiate directly with premium food vendors.
• Control kitchen labor expenses by creating efficient staff schedules that adapt to our fluctuating, event-driven calendar.
• Ensure delivery schedules and operational logistics are managed effectively around community and neighborhood events.

3. Team Management, Mentorship & Culture

• Supervise, schedule, train, and evaluate all kitchen personnel, including Sous Chefs, line cooks, prep cooks, and dish stewards.
• Foster a positive, collaborative, and professional kitchen culture built on respect, accountability, and continuous improvement.
• Directly mentor apprentices and junior culinary team members to elevate their technical skills.

4. Compliance, Food Safety & Sanitation

• Serve as the on-site "person in care and control" of food safety, strictly enforcing the Alberta Food Regulation (AR 31/2006).
• Implement and document rigorous daily temperature logs (refrigeration, hot-holding, and cooking thresholds).
• Maintain updated written cleaning schedules, sanitation protocols, and chemical concentration sheets to ensure the facility is always inspection-ready for Alberta Health Services (AHS).
• Safely manage allergen protocols and handle special dietary requests with care and precision.

Requirements & Qualifications

• Experience: Minimum of 5 years of progressive culinary leadership experience as an Executive Chef, Head Chef, or Executive Sous Chef in a high-volume banquet hall, hotel, or private club setting.
• High-Volume Expertise: Proven capability of managing food production for events of 400+ seated guests across multiple rooms simultaneously.
• Culinary Background: Deep, practical knowledge of classical and homestyle Italian cuisine, fresh pasta production, mother sauces, and family-style platter execution.
• Required Certifications: Valid AHS-approved Food Safety Certification. Journey person Cook Trade Certification issued by Alberta Apprenticeship and Industry Training (or recognized provincial equivalent).
• Preferred Credentials: Red Seal Endorsement (RSE) and/or Certified Chef de Cuisine (CCC) designation is highly preferred.
• Education: Diploma or Degree in Culinary Arts or Hospitality Management is considered a strong asset.
• Core Competencies: Strong organizational skills, clear verbal/written communication, adaptable problem-solving skills under pressure, and a passion for community-driven hospitality.

Physical Demands & Working Conditions

• Ability to stand and remain active on your feet for extended periods in a fast-paced environment.
• Physical stamina to work under pressure in warm commercial kitchen conditions.
• Ability to lift, carry, and maneuver kitchen boxes, equipment, and pots weighing up to 50 lbs (23 kg).
• Flexibility to work evenings, weekends, and holidays to align with event bookings.

What We Offer

• A competitive base salary.
• Health, dental, and extended medical benefits package.
• Complimentary shift meals and beverages.
• Free on-site parking (with proximity to LRT transit).
• The unique opportunity to put your creative mark on a cherished Edmonton culinary institution.

How to Apply

If you are ready to lead our kitchen and preserve the warm, authentic hospitality of the Santa Maria Goretti Centre, please submit your resume, along with a brief cover letter outlining your experience with high-volume banquet management and Italian cuisine, to smgc@telusplanet.net

The Santa Maria Goretti Centre is an equal opportunity employer. We thank all applicants for their interest; however, only those selected for an interview will be contacted.

Pay: $50,000.00-$70,000.00 per year

Work Location: In person