Head Chef

*** 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