Line Cook

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Concorde Group Catering is looking for an experienced line cook to fill out their team on a casual, permanent contract. The line cook is responsible for several functions including, but not limited to, food preparation, inventory control, and expert time management. If you enjoy a creative, fast-paced work environment, and love working in a team environment, this is the job for you.

**COMPANY** SUMMARY**

Concorde Group entered Calgary's hospitality scene in 1987 with the opening of Republik, a college bar dedicated to alternative music fans and 34 years later has grown to become one of Canada's largest and most diverse hospitality companies. Now with 19+ establishments under its banner, each with its own unique vision, Concorde Group remains focused on bringing exceptional dining and entertainment experiences to Calgary. Whether you're looking for a seat on a patio, a gourmet meal, a counter-served burger and shake or a night out on the town, Concorde Group is always at the heart of fun offering something for all Calgarians.

**COMPENSATION**
- $15.00 - $18.00 hourly wage, depending on experience
- Gratuities
- Duty meals
- 25% Company-wide food & beverage discount & access to frequent local business discounts/specials
- Relocation allowance negotiable

**DUTIES & ESSENTIAL **RESPONSIBILITIES**
- Accurately execute food orders, ensuring consistent and high-caliber food preparation and presentation, while following the venues’ standards, as directed by the head chef and sous chef.
- Maintain ongoing communication with all departments affecting the venue.
- Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
- Ensure that the venue is always maintained at the highest level of cleanliness.
- Consistently conduct yourself in a professional and positive manner
- Ensure all food products are stored in appropriate containers, labeled, and rotated, to minimize waste, maximize quality, and ensure freshness.
- Aid in meeting and exceeding department objectives.
- Motivate fellow staff and encourage high self-esteem and efficiency in the workplace.
- Strive to advance your knowledge and help raise standards within your department by bringing new concepts, ideas, and suggestions forth
- Respond in a positive, budget-conscious, and timely manner to all internal and external guest requests and complaints, while meeting the restaurant’s standards to exceed the guest’s expectations.
- Accurately follow all reporting procedures for accidents and incidents in the workplace.
- Adhere to all policies and guidelines, checklists, prep sheets, and par sheets, as assigned.
- Expedite on floor or in the kitchen as business demands.
- Perform other related ad-hoc duties as required.

**QUALIFICATIONS, KNOWLEDGE & SKILLS REQUIRED**
- At least 1 years’ experience in a similar role required, but 2+ experience is preferred.
- Strong organizational and time management skills required.
- Experience working more than one station at a time is preferred but not required.
- Strong communication skills.
- Ability to maintain composure, professionalism, and ensure coworkers are supported in difficult and stressful situations.
- Ability to fluently communicate in both written and verbal English.
- WHMIS Certification is required but can be obtained once hired.
- Food Safe Certification is required but can be obtained within 30 days of being hired.
- Ability to stand for extended periods of time and can lift items up to 50lbs.
- Must be over 18 as open scheduling availability is a requirement.
- Knowledge in Southeast Asian Cuisine an asset.

**BEHAVIOURS REQUIRED**
- Ability to work well in a strong teamwork driven environment.
- High level of integrity and takes accountability for words and actions.
- Strong desire to develop skills further.
- Aware of successes, failures and lessons learned.
- Embraces a collaborative and creative environment.
- High level of enthusiasm.
- Works with intensity, purpose, and passion.
- Professional demeanor, great personal hygiene, and high level of dress.
- Ability to innovate, create, and be self-critical to improve culinary skillset.
- Acknowledges and acts upon issues before they arise.