Head Chef

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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**

Concorde Group first entered Calgary’s hospitality scene in 1987 and 36 years later has grown to become one of Canada’s largest and most diverse hospitality companies. Concorde is seeking a Head Chef to lead back of house operations for the National Brand. National is a restaurant & entertainment venue inspired by North American tastes, with games and events, extraordinary food, and select craft beers. National is the ideal place to unwind with friends, host a private event, or soak up the sun on a patio.

**COMPENSATION**
- Competitive annual salary: $70,000 to $80,000 per year
- 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 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 conf