Executive Chef

Company Description La Cité Francophone/Cafe Bicyclette is a leading francophone cultural, community, and commercial center serving the greater Edmonton area. It offers an outstanding facility that hosts events, programs, and services celebrating French language and culture. The organization brings together community members, businesses, and cultural groups in a dynamic, inclusive environment. La Cité Francophone is recognized as a hub where culture, community, and commerce meet, creating vibrant experiences for visitors and partners.

Role Description The Executive Chef is a full-time, on-site role based at La Cité Francophone/Café Bicyclette in Edmonton, AB. This position oversees all kitchen operations, including menu planning, food preparation, and presentation, with a focus on high-quality, culturally inspired cuisine. The Executive Chef manages ordering and inventory, ensures food safety and sanitation standards are met, and controls food and labor costs. The role includes supervising and training kitchen staff, coordinating with event and front-of-house teams, and adapting menus for special events, functions, and community gatherings. The Executive Chef is expected to maintain a clean, efficient kitchen, support a positive team culture, and contribute creative ideas that reflect and enhance the francophone character of La Cité Francophone.

Qualifications

• Strong culinary skills, including menu development, cooking techniques, and food presentation.
• Experience in kitchen leadership, staff supervision, and team training.
• Knowledge of food safety regulations, sanitation practices, and health standards.
• Ability to manage inventory, purchasing, and cost control to meet budget targets.
• Experience planning and executing catering and special event menus.
• Excellent organizational and time-management skills in a fast-paced environment.
• Strong communication and collaboration skills with front-of-house and event teams.
• Several years of experience as an Executive Chef or senior kitchen leader, preferably in a cultural or event-focused setting.
• Formal culinary training or equivalent professional experience.
• Ability to work flexible hours, including evenings and weekends, as required by events.
• Interest in or experience with francophone culture; French language skills are an asset.