About this role
*About Century Hospitality Group*
Century Hospitality Group is a leader in Edmonton?s dining scene, operating five boutique restaurant concepts and a growing catering division. Our kitchens are built on scratch cooking, premium ingredients, and a commitment to consistency and execution.
We value strong leadership, accountability, and a team-first culture. Our chefs are expected to lead from the front, develop their teams, and continuously raise the bar.
We're looking for an experienced culinary operator who thrives in high-volume environments and understands that great restaurants are built through leadership, consistency, accountability, and strong systems.
This is an opportunity for a Chef or Senior Sous Chef who wants to lead a team, influence the direction of the business, and take ownership of both the culinary and operational performance of the kitchen.
*The Opportunity*
The Executive Chef / Senior Sous Chef is responsible for leading the day-to-day operation of the kitchen while delivering exceptional food quality and achieving key financial targets.
Success in this role requires a balance of strong leadership presence, operational discipline, and business acumen. The right candidate understands how to lead teams through high-volume service, manage labour and food cost performance, maintain standards, and build a culture where quality and accountability come first.
*What You'll Be Responsible For*
* Leading all aspects of daily kitchen operations across brunch, lunch, dinner, and late-night service. * Managing labour performance through effective scheduling, deployment, and shift management. * Driving food cost performance through inventory controls, purchasing discipline, portion management, yield optimization, and waste reduction. * Understanding and achieving budgeted theoretical food cost targets through menu engineering and operational execution. * Maintaining and improving ordering systems, pars, prep systems, and inventory routines. * Building structure and accountability through clear routines, standards, and expectations. * Leading from the front during service while coaching and developing the team around you. * Hiring, training, mentoring, and developing future leaders within the kitchen. * Partnering with restaurant leadership on menu development, features, and seasonal initiatives. * Ensuring all food leaving the kitchen meets Rebel's standards for quality, consistency, and presentation. * Maintaining a clean, organized, and safe kitchen environment.
*Who You Are*
* An experienced culinary leader who enjoys building teams and developing people. * Comfortable leading high-volume service while maintaining composure and standards under pressure. * Strong operationally, with a solid understanding of labour management, food cost controls, inventory systems, and menu engineering. * Able to identify opportunities, implement solutions, and hold teams accountable to execution. * Passionate about hospitality and committed to delivering a quality-first guest experience. * A leader who creates a culture of teamwork, ownership, accountability, and continuous improvement.
*Qualifications*
* Minimum 4 years of leadership experience in a high-volume, full-service restaurant environment. * Previous experience as an Executive Chef, Chef de Cuisine, Executive Sous Chef, or Senior Sous Chef preferred. * Proven success managing labour and food cost performance. * Strong understanding of inventory management, ordering systems, and theoretical food cost. * Experience with menu development and menu engineering is considered an asset. * Culinary education is an asset but not required. * Available to work evenings, weekends, and holidays as required by the business.
*What We Offer*
* Competitive compensation based on experience and qualifications. * Comprehensive health benefits package. * Growth opportunities within Century Hospitality Group. * Dining discounts across all CHG locations. * Ongoing professional develop