Hospitality à Canada

Reporting to the Senior Culinary Leadership Team, the District Chef, Japanese Brands oversees both Lonely Mouth Bar, and Goro + Gun, and acts as senior leader and point of contact for the restaurants' kitchen operations, is responsible for team direction, purchasing decisions, managing work schedules and other required administrative duties. This requires a strong, multi-faceted focus on team management and development, food safety standards, menu offerings, cost control, inventory protocols and other elements of kitchen administration.

WHO WE ARE

Concorde Group entered Calgary’s hospitality scene in 1987 with the opening of Republik, a college bar dedicated to alternative music fans and over 37 years later has grown to become one of Canada’s largest and most diverse hospitality companies. Now with a plethora of 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.

WHAT WE OFFER

• Compensation package includes competitive annual salary
• Gratuities
• Paid leave for sick and bereavement
• Pay program based on performance and discretionary bonuses eligibility
• Parking
• Duty meals
• Comprehensive extended health and insurance benefits package
• 25% Company-wide food & beverage discount & access to frequent local business discounts / specials

WHAT YOU'LL DO

Lead

• Oversee all aspects of food production, menu planning, and costing in multiple venues.
• Supervise and provide guidance to culinary management within the assigned district; allocating tasks so that they will be done efficiently and ensuring all BOH management are aware of their responsibilities.
• Train and empower Chefs and sous chefs to manage day-to-day operations such as scheduling, placing orders, tracking inventory, adhering to brand standards, and developing junior staff members.
• Observe pre-shift meetings. Ensure proper communication of upcoming functions for the day, products that are out / short and daily features are addressed.
• Provide hands-on coaching and mentorship to chef and sous chef within the district, fostering a culture of continuous improvement, innovation, and professional development.
• Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.
• Ensure the company image is always positively supported through remarkable guest experiences with consistently high levels of service.

Execute

• Ensure consistent food preparation, production, and the highest calibre of presentation, taking advantage of all opportunities to improve in multiple Company venues.
• Regularly work / audit the culinary staff throughout service.
• Coach Chef and Sous chefs to ensure proper foresight within all stations to confirm product is managed properly to execute prep procedures and service in a cost and time effective manner.
• Ensure chefs and sous chefs are properly ordering product. Auditing PJ, forecasts, sales trends, events, and more.

Support

• Audit schedules to ensure they meet budgetary requirements.
• Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
• Maintain and ensure all restaurant policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.
• Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Perform ad hoc duties as required to support the overall effectiveness of the kitchen team and ensure smooth operations.

WHAT YOU HAVE

• Proven success as an Executive Chef, or in a role managing multiple venues, with demonstrated aptitude and willingness to balance additional duties.
• 5-10 years of culinary experience with at least 5 years of progressive culinary leadership experience is preferred.
• Culinary trade diploma or Red Seal preferred.
• Excellent multi-tasking skills to organize the needs of multiple kitchens.
• Exceptional leadership and teambuilding skills with the ability to motivate and develop staff.
• Demonstrated problem-solving skills and proven sound judgement, needing minimum intervention from Senior Culinary Leadership team.
• Excellent communication skills, with a collaborative approach to working with front of house teams.
• Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• 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.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.
• Comfortable using Microsoft Office Suite.
• Working knowledge of applicable employment related legislation, knowing when to consult Human Resources or head office teams when necessary.
• Possess high professional ethics and avoid extreme familiarity or conflicts with others.
• Ability to stand for extended periods of time and lift up to 50lbs.
• Valid Food Safe Certification.
• WHMIS Certification is required but can be obtained once hired.
• Must be over 18 as alcohol service and open scheduling availability is a requirement.