Head Chef

4 months ago

Calgary, Canada Concorde Group Full time

***

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.

**WHO WE ARE**

Pigeonhole is opening a second location in a unique and inspiring way As a part of a brand new concept coming to Stephen Avenue Place, the market-like venue will be composed of a coffee shop, grab-and-go pastries and baked goods stands, Pigeonhole as a full-service restaurant, and more.

Recognized as Canada’s Best New Restaurant of 2015 by Air Canada’s enRoute magazine, Pigeonhole was first dreamed up in the back of a London taxi. It was conceptualized as a place for spontaneity; a place you’d discover on your way to dinner and never leave. In the chef’s own words, the snack bar is "left of centre" with no specific culinary focus and includes a small but articulate natural wine, beer and cocktail list. Focused on serving small plates, the menu will give customers a culinary experience like no other in Calgary with creative dishes like the nori crumpets, tuna crudo and salted halibut perogies to share.

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

**WHAT YOU’LL DO**

**Lead**
- Oversee all aspects of food production, including involvement in menu planning and costing.
- Provide training, coaching, mentorship, motivation and direction to all back of house staff, continually striving to develop and upskill staff in all areas of culinary and leadership skills.
- Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
- Always maintain composure and professionalism, ensuring back of house staff are supported and prepared for peak hours.
- 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.

**Execute**
- Ensure consistent food preparation, production and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
- Ensure that the kitchen area and equipment is always maintained at the highest level of cleanliness.
- 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.

**Communicate**
- 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.
- 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.
- 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.
- Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
- Execute ad-hoc administrative and operational duties are required.

**WHAT YOU HAVE**
- 3+ years’ experience with demonstrated success in a comparable role.
- Previous experience with operating large events is an asset.
- Advanced knowledge of industry best practices, guest services and food and beverage.
- Strong communication skills in English 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 mee

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