Head Chef

**CAREER OPPORTUNITY**

**Head** Chef**

**_ Bridgette Bar_**

***

Reporting 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 SUMMARY**

Bridgette Bar's 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 that's 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