Executive Sous Chef - Barbarella

Concorde Entertainment Group; Calgary; On-site; CAD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive annual salary

Gratuities

Paid leave for sick and bereavement

Health Benefits package after 90 days

Duty meals

Discounts on food & beverage

Job summary

Concorde Entertainment Group is seeking an Executive Sous Chef to lead kitchen operations, support the Executive and Head Chefs, and ensure consistent high-quality food and presentation. You will manage ordering, scheduling, and training, while upholding hygiene and safety standards.

Key responsibilities include menu costing, cost control, inventory management, and staff development to deliver exceptional guest experiences in a fast-paced hospitality setting.

Qualifications

• Proven leadership in a kitchen environment with 1+ year in a comparable role.
• Strong knowledge of food safety and sanitation practices.
• Ability to manage inventories, purchasing, and scheduling.

Responsibilities

• Oversee all aspects of food production, including menu planning and costing.
• Assist Executive Chef and Head Chef with kitchen administration, purchasing and staff scheduling.
• Ensure highest quality of food preparation and presentation.
• Maintain compliance with company policies and applicable laws.
• Supervise kitchen staff and allocate tasks efficiently.
• Coach and mentor cooks; create kitchen schedules.
• Conduct pre-shift briefings and communicate daily features.
• Ensure hygiene, safety, and cost-control measures are followed.
• Place supplier orders and verify quality of items.
• Manage kitchen inventory and secure it at close.

Skills

Leadership

Communication

Food safety

Team training

Cost control

Menu planning

Mise en place

English fluency

Education

High School Diploma

Tools

Microsoft Office Suite

Job description

Description

ABOUT THE POSITION

The Executive Sous Chef contributes to all back of house operations and is responsible for assisting in several functions including but not limited to: food preparation, inventory control, 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

Inspired by the chic mid-century yacht culture of the Italian South & California, we bring the sun-drenched coastal flavours to our Pacific Northwest.

Barbarella reimagines the stylish era of the mid century, circa 1968. Our dishes reimagine thequintessentially Mediterranean fare with locally sourced West Coast ingredients & vernacular.

WHAT YOU'LL GET

• Competitive annual salary


• Gratuities


• Paid leave for sick and bereavement


• Comprehensive company subsidized Health Benefits package after 90 days


• Duty meals


• 25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU'LL DO

• Oversee all aspects of food production, including involvement in menu planning and costing.


• Administration of kitchen in assistance to the Executive Chef and Head Chef, including purchasing and work schedules.


• Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.


• Maintain and ensure all departmental and the restaurant’s policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.


• Supervise all kitchen staff, allocating tasks so that they will be done efficiently and ensuring all workers are aware of their responsibilities.


• 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.


• Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.


• Place orders with suppliers – ensure cost control of all food and beverage items.


• Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards


• Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.


• Provide coaching, mentorship, and leadership to all cooks, assisting with work, training, and development.


• Create work schedules for all kitchen staff and assign work and duties accordingly.


• Conduct pre-shift meetings with front stage and back stage – communicating upcoming functions for whole day, products that are out/short, daily features and soup testing.


• Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.


• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.


• Execute ad-hoc duties as required.

WHAT YOU HAVE

• Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (at least 1 years preferred).


• 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 conflicts with other.


• Must be over 18 as alcohol service and open scheduling availability is a requirement.