Sous Chef - National on 8th

Concorde Entertainment Group • Calgary, AB

4h • Onsite

About The Position

Reporting to the District Chef at National 8th, the Sous Chef contributes to all back of house operations and is responsible for assisting in several functions including, but not limited to: food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

Requirements

• Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (1+ years required).
• 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.
• Working knowledge of applicable employment related legislation.
• Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
• Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Valid Food Safe Certification.
• Ability to stand for extended periods of time and lift 50lbs.
• Comfortable using Microsoft Office Suite.
• Possess high professional ethics and avoid extreme familiarity or conflicts with other.
• Must be over 18 as alcohol service and open scheduling availability is a requirement.

Responsibilities

• Oversee all aspects of food production, including involvement in menu planning and costing.
• Administration of kitchen in assistance to the District Chef, including purchasing and work schedules.
• Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
• Maintain and ensure all departmental and the restaurant’s policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.
• Supervise all kitchen staff; allocating tasks so that they will be done efficiently and ensuring all workers are aware of their responsibilities.
• Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
• Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
• Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
• Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards
• Place orders with suppliers – ensure cost control of all food and beverage items.
• Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.
• Provide coaching, mentorship and leadership to all cooks within the kitchen assisting with work, training and development, including overview and updates on policies and procedures.
• Provide assistance on line daily.
• Create work schedules for all kitchen staff and assign work and duties accordingly.
• Conduct pre-shift meetings with front stage and back stage – communicating upcoming functions for whole day, products that are out/short, daily features and soup testing.
• Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• 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