Executive Sous Chef - Bridgette Bar Canmore

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 Bridgette Bar is a chef-driven bar in the new Spring Creek community 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 recent 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. WHAT YOU'LL GET - Annual Salary: $78,300 - $90,000/year based on experience - Gratuities - Paid leave for sick and bereavement - Comprehensive company subsidized Health Benefits package after 90 days - 3 weeks’ vacation - Cell Phone Allowance - Duty meals - Career development financial support - 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. - Provide assistance on line daily. - 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. - Complete departmental filing. - 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. Apply on Kit Job: kitjob.ca/job/2pjhqt