THE ‘GREAT ONE’ ROLE ($120,000 – $135,000+)


As a 10-year old boy … Wayne Gretzky was playing for his hometown team – the Brantford Nadrofsky Steelers.  That year, he scored an astonishing 378 goals in 68 games – an average of 5.6 goals per game!

Wayne would go on to play 21 seasons in his professional hockey career … amassing a stunning 2,857 points – (nearly 1,000 more points than the next closest player)!

Gretzky holds more than 100 NHL records, including (get this) … the record for holding the most records!

What does this have to do with Match and Fable’s latest role?
Well … not much really.

That said, our client is based in Edmonton … the city where Gretzky won all 4 of his Stanley Cups.

They’ve asked Match and Fable’s Mark Vandyke to find them an Executive Chef.
And … they made it a point to emphasize … they want a “Great One”!


Our client is looking for someone to be a real mentor … and lead their culinary brigade into the future.  This critical position oversees “all things food” – from concessions to fine dining – to wine pairings!

This individual will foster a culture of teamwork and hospitality to create opportunities for their staff to grow and develop. For someone with the right ‘jam’ …. this is one exciting and challenging role!



  • Directly supervise kitchen personnel with responsibility for hiring, discipline, performance reviews etc …
  • Train and manage kitchen personnel and supervise/coordinate all culinary activities
  • Accurately estimate food consumption and requisition
  • Select and develop recipes, standardize production recipes to ensure consistent quality
  • Establish presentation techniques and quality standards + plan and price menus
  • No more than 20% of this role’s time will be spent cooking
  • Oversee special catering events and offer culinary instruction / demonstrate culinary techniques


  • MUST HAVE: 10+ years of industry & culinary management experience
  • MUST HAVE: Bachelor’s Degree … or related culinary degree (preferably a CEC)
  • Experience managing in a diverse environment with a focus on client and customer service
  • A genuine, ‘hands-on’ management style
  • Experience with control food & labor cost, demonstration cooking, menu development and pricing
  • Practical experience developing a culinary team
  • P&L accountability and contract-managed service experience


SALARY: $120,000 – $135,000
OTHER: vacation + benefits + an absolutely wonderful role

INTERESTED?  There are 3 things Mark Vandyke needs from you;

1. Send your resume to Mark at
2. Ensure the subject line of your email reads; THE ‘GREAT ONE’ ROLE – 19I81MTCHFBL
3. In a short email … please tell Mark how your experience fits what we’ve outlined above.