Production Sous Chef - National on 8th

Concorde Entertainment Group • Calgary, AB

4d • Onsite

About The Position

The Concorde Group production department at National on 8th is seeking a motivated full-time permanent Sous Chef to support daily Production Kitchen operations, including butchery preparation, ingredient prep, stock and broth production, quality control, and consistency across multiple restaurant concepts. This role is ideal for someone with culinary or butchery training and/or high-volume kitchen experience who is ready to grow into a leadership-focused position. Culinary arts or butchery education is a strong asset but not required. Working closely with the culinary leadership team, the Sous Chef will help maintain high production standards, organization, and execution while mentoring junior team members and contributing to menu development, operational efficiency, and kitchen excellence. This is an opportunity to grow within a fast-paced, chef-driven environment supporting several of Calgary’s most recognized restaurants. Experience with butchery, charcuterie, and large-scale kitchen production is considered a strong asset. Schedule: Thursday to Monday, 7:00 am – 3:00 pm.

Requirements

• 2-5 years’ experience in a similar role or equivalent experience.
• Advanced knowledge of hospitality best practices and guest service.
• Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
• Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
• Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.
• Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
• Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Food Safe Certification is required but can be obtained within 30 days of being hired.
• Ability to stand for extended periods of time and lift 50lbs.
• Comfortable using Microsoft Office Suite.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.

Nice To Haves

• Culinary or butchery training
• High-volume kitchen experience
• Culinary arts or butchery education
• Experience with butchery, charcuterie, and large-scale kitchen production
• Experience in butchery is considered an asset.
• Valid Alberta Drivers License is considered an asset.

Responsibilities

• Cut and trim meat from larger portions into steaks, chops, roasts, etc.
• Utilize meat grinders, butcher knives, and other tools to cut meat down into smaller portions.
• Clean and maintain tools and equipment.
• Ensure a clean and sanitary stock of dishes, utensils, glasses, pots/pans, and cooking equipment is consistently available for kitchen and food service.
• Sort, stack, and load dirty dishware into dish racks in an organized manner to maximize machine capacity and reduce breakage.
• Operate dishwashing equipment in a safe and controlled manner.
• Load, stack, and sort dishware, distributing and storing in designated storage areas.
• Maintain ongoing communication with all departments affecting the kitchen.
• Aid kitchen staff in food prep.
• Ensure consistent and high-caliber food preparation.
• Ensure the highest level of hygiene and food safety is adhered to according to the restaurant’s standards.
• Assist in making other menu items used in our various restaurants.
• Follow recipes and instructions accurately to maintain quality and consistency.
• Maintain cleanliness and organization in the workspace.
• Perform quality inspections on meats and other products.
• Adhere to food safety and sanitation standards at all times.
• Assist the Production Chef with daily production and ensure the highest calibre of food presentation is achieved.
• Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards.
• Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.
• Execute ad-hoc duties as required.

Benefits

• Competitive annual salary
• Gratuities
• Paid leave for sick and bereavement
• Comprehensive company subsidized Health Benefits package after 90 days
• 2 weeks’ vacation
• Cell Phone Allowance
• Duty meals
• Professional development financial support
• 25% Company-wide food & beverage discount & access to frequent local business discounts/specials

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed