Head Chef (Executive Chef track)

About NV

NV Restaurant & Bar - 199 Street, 20015 Lessard Rd NW, Edmonton. "Where flavor and passion meet." Our menu spans brunch/breakfast (NV Breakfast, Eggs Benny, omelettes, Chicken and Waffle, Avocado Toast, Huevos Rancheros), starters (Famous Corn Fritters), salads and bowls (Mushroom Risotto, Spicy Butter Chicken Bowl), burgers, handhelds and Fish and Chips, and dinner mains (Braised Short Rib, AAA Striploin, Baby Back Ribs, Creole Salmon, Truffle Chicken Gnocchi), with many gluten-free and vegan options. We are open every day. From Nov 1, 2026: breakfast-to-lunch 9:00 AM-3:00 PM daily, and dinner 4:00 PM to close. Our kitchen team is 5 cooks with no dedicated dish staff, so the chef and cooks share dishes and cleaning. This is a small team where your work matters, with a path to the Executive Chef title as NV grows.

The Role

Working chef: cook on the line, lead service, keep the kitchen spotless and build the team. No task is beneath anyone: dishes, mopping and garbage when needed. Ideal for a strong Sous Chef or Head Chef ready to own a kitchen.

Schedule

Open every day. Chef starts before 9 AM for opening and prep, leads 9 AM-3 PM service, and owns the 3-4 PM reset/handover for dinner. Early mornings, evenings, weekends and holidays are required.

Responsibilities

Lead daily operations and the line during peak times

Launch and lead breakfast (eggs, Benny/hollandaise, omelettes, breakfast potatoes) and lunch to 3 PM

Own the 3-4 PM reset/handover and dinner setup

Run prep lists, par levels and checklists

Keep food quality, taste and presentation consistent

Execute the menu and give input on specials

Manage ordering, inventory, food cost, waste and FIFO

Follow Alberta food safety rules, temperature logs and cleaning schedules; stay inspection-ready

Hire, train and coach 5 cooks with approachable, no-yelling leadership

Own cleanliness and share dishes and cleaning duties

Must-haves

Experience as Head Chef, Executive Chef, Sous Chef or senior Chef de Partie, ready to lead

Hands-on, fast and calm line cook

Breakfast/brunch competence

Alberta-approved Food Safety Certification, or obtain it immediately

Ordering, inventory and food cost knowledge

Approachable leadership

Willing to do any task, including cleaning and dishes, without being asked

Reliable: pre-9 AM starts, evenings, weekends and holidays

Legally eligible to work in Canada; on-site in Edmonton

Able to stand for long periods and lift about 25 kg

Nice-to-haves

Red Seal; culinary diploma (NAIT etc.); menu development and costing; opening kitchen experience; First Aid/WHMIS; catering/events experience

Perks

Staff meals, tip-out, parking included. No health benefits at this time.

How to apply

Apply with your resume and answer: Why do you want to lead this kitchen, and what dish are you proud of?

Pay: $24.00-$27.00 per hour

Benefits:

• Discounted or free food
• On-site parking

Application question(s):

• Do you have 2+ years leading a kitchen as Head Chef, Sous Chef or equivalent? Please state your years and where.
• Do you hold an Alberta-approved Food Safety Certification, or are you willing to obtain it before starting?
• Are you willing and able to start before 9 AM and work split-service shifts including evenings, weekends and holidays, on site in Edmonton?
• Describe your breakfast/brunch experience (eggs, Benny/hollandaise, omelettes, high-volume short order). Where, and which station?
• Are you willing to do any task in the kitchen, including cleaning, dishes, mopping and taking out garbage?
• Give an example of jumping in on a 'not your job' task, and of controlling food cost and waste.
• Which dish from the NV menu would you cook for a working interview, and what breakfast dish are you proudest of?

Work Location: In person