Head Chef - Jobs in Canmore, AB

Job Description

CAREER OPPORTUNITYHead ChefBridgette BarPOSITION SUMMARYReporting to the Executive Chef at Bridgette Bar, the Head Chef contributes to all back of house operations and is responsible for several functions including but not limited to: food preparation, inventory control, budgeting, 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.RESTAURANT SUMMARYBridgette Bars second location, located on the scenic Spring Creek Drive in Canmore, AB. Snack, indulge, bend an elbow & realize your day’s full potential when you spend time at Bridgette Bar; a space where design, craft and culture intersect. This is a bar – and one that happens to serve great food. Our drink list is a creative catalogue of crushable cocktails, high-octane originals, craft beers, and a wine list that all beverage enthusiasts will appreciate. For our food, Chef JP Pedhirney brings new twists on old favourites, making for a playful menu thats prepared on a savoury wood-burning grill. All set in a historic, mid-century inspired setting to keep things interesting.DUTIES & ESSENTIAL RESPONSIBILITIES

• Ensure consistent food preparation, production and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
• Oversee all aspects of food production, including involvement in menu planning and costing.
• Maintain ongoing communication and provide input to Culinary Director for menus, recipes, and processes that will increase revenue and productivity, decrease expenses and improve customer service and food quality.
• Provide training, coaching, mentorship, motivation and direction to all back of house staff, continually striving to develop staff in all areas of culinary and leadership skills.
• Ensure that the kitchen area and equipment is maintained at the highest level of cleanliness at all times.
• 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.
• Respond in a positive and timely manner to all internal and external guest requests and complaints during service, while meeting standards to exceed the guest’s expectations in addition to remaining budget conscious.
• Maintain composure and professionalism at all times, ensuring back of house staff are supported and prepared for peak hours.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Evaluate current practices and processes, immediately recognize potential areas of conflict, and initiate ways to improve current business methods, quality of products and guest service.
• Occasionally perform physical activities in a variety of environmental conditions that require moderate to maximum strength including sitting, climbing, lifting, balancing, walking, and handling of materials.
• Use logic and reason to identify solutions and alternatives for a successful outcome in many situations including cost/benefit analysis, sales and product quality, and conflict resolution.
• Work overtime when needed and assist the workload of others.
• Execute ad-hoc administrative and operational duties are required.

QUALIFICATIONS, KNOWLEDGE & SKILLS REQUIRED

• Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (at least 3 years preferred).
• Previous experience with operating large event caterings.
• Advanced knowledge of industry best practices, guest services and food and beverage.
• Strong 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.
• Ability to fluently communicate in both written and verbal English.
• High School Diploma with basic math skills is required.
• Food Safe Certification is required but can be obtained within 30 days of joining.
• 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.

BEHAVIOURS REQUIRED

• Hospitality passion and creativity.
• High-level interpersonal and communication (both written and oral).
• Well organized with a strong attention to detail and exceptional time management.
• Takes ownership of duties, shows initiative and is proactive.
• Ability to strategize with a strong focus on goal-driven priorities.
• Lead by example with a positive attitude, great personal hygiene, a high level of dress, and a welcoming demeanor.
• Possess good judgment and problem-solving mindset.
• Flexible, must be willing to work a variety of hours, including days, evenings as well as weekends and holidays based on the business needs.
• Tactful, uses discretion, and keeps confidential information secure.

COMPENSATION

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

Quick Apply

• Terms & Conditions
• New Privacy
• Privacy Center
• Accessibility

For Job Seekers

• Browse Jobs
• Advanced Job Search
• Emplois Quebec

For Employers

• Post a Job
• SimplyHired OnDemand

Stay Connected