Sous Chef - National Westhills

Concorde Entertainment Group; Calgary; On-site; CAD 55,000 - 72,000; Full time

Benefits offered by this job

Gratuities

Paid leave for sick and bereavement

Health Benefits after 90 days

Duty meals

Food & beverage discounts

Job summary

National Westhills in Calgary seeks an experienced Sous Chef to lead back-of-house operations, supervise kitchen staff, and ensure top-quality food presentation.

You will assist in menu planning, manage inventory, and maintain hygiene and safety standards while delivering exceptional guest experiences.

Qualifications

• 1+ year in a similar back-of-house role in hospitality.
• Strong knowledge of hospitality best practices and guest service.
• Excellent English communication with staff and vendors.
• Proven ability to lead and train a kitchen team.
• Ability to stay calm and effective under pressure.
• Knowledge of employment legislation and food safety.

Responsibilities

• Oversee all aspects of food production and assist in menu costing.
• Manage kitchen administration, purchasing and staff schedules.
• Ensure high quality food presentation and consistent preparation.
• Maintain adherence to policies, laws, and safety standards.
• Supervise kitchen staff and allocate tasks efficiently.
• Coordinate prep procedures to control cost and time.
• Support food production to meet quality standards in all areas.
• Enforce hygiene and food safety across personnel.
• Check supplier orders for quality and quantity.
• Place orders and monitor cost control of food and beverages.
• Maintain inventory and secure it at close of kitchen.
• Coach and mentor cooks; update policies and procedures.
• Create and manage work schedules for kitchen staff.
• Conduct pre-shift meetings with teams and communicate daily features.
• Maintain professionalism and support staff during peak hours.
• Report accidents/incidents and contribute to prevention.
• Perform ad-hoc duties as required.

Skills

Leadership

Communication

Food safety

Culinary program

Team management

Tools

Microsoft Office

Inventory software

Job description

National Westhills
180 Stewart Green SW
Calgary, AB T3H 3C8, CAN

Description

ABOUT THE POSITION

The 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

Nestled in the corner of southwest Calgary, our Westhills location brings a little downtown flavour to where you live. The food menu is big and well-considered, and dishes pair well with our curated selection of craft beers from small North American brewers.

WHAT WE OFFER

• 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 District 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.
• Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards
• Place orders with suppliers – ensure cost control of all food and beverage items.
• Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.
• Provide coaching, mentorship and leadership to all cooks within the kitchen assisting with work, training and development, including overview and updates on policies and procedures.
• 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 (1+ years required).
• Advanced knowledge of hospitality best practices and guest service.
• Strong English 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.
• Valid Food Safe Certification.
• 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.