Canmore, Ab Head chef Jobs – 11 Openings This Week

Executive Sous Chef – Hunter Canmore
Concorde Entertainment Group —Canmore, AB
- $70,000–$80,600 a year
- Hospitality
- Sales
- Basic math
- Paid time off
Executive Sous Chef - Bridgette Bar Canmore
Concorde Entertainment Group —Canmore, AB
- $78,300–$90,000 a year
- Hospitality
- Bar
- Sales
- Paid time off
10d
head chef
MUMBAI LOCAL RESTAURANT —Canmore, AB
- $35–$40 an hour
- Overtime
- Management
- English
- Bachelor's
- Flexible schedule
Head Chef
Rundle Restaurant —Canmore, AB
- $61,000 a year
- Full-time
- Hospitality
- Inventory control
- Customer service
- Dental care
Quick apply
8d
executive sous-chef
gaucho brazilian bbq —Canmore, AB
- $36 an hour
- Part-time
- Management
- English
- High school diploma or GED
executive chef
El Toro Restaurant —Banff, AB
- $35–$40 an hour
- Overtime
- Spanish
- English
- Bachelor's
- Flexible schedule
Executive Sous Chef
The Boss —Banff, AB
- $56,000 a year
- Weekends as needed
- Hospitality
- Cooking
- Leadership
executive sous-chef
The Boss Kitchen & Bar —Banff, AB
- $29.81 an hour
- Weekends as needed
- English
- High school diploma or GED
- No university degree
- Dental care
12d
Executive Chef
The Algonquin Resort —Canada
- Weekends as needed
- Hospitality
- Cooking
- Hotel
- Disability insurance
- Dental care
Quick apply

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Sous Chef
Storm Mountain Lodge —Banff, AB
Menu Innovation: Collaborate with the Head Chef to design and execute seasonal menus that highlight local ingredients and culinary trends.
$46,611.68–$78,791.13 a year
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Executive Sous Chef - Bridgette Bar Canmore
Concorde Entertainment Group —Canmore, AB
Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and…
$78,300–$90,000 a year
10d

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Haugen's Chicken & Ribs BBQ —Port Perry, ON
The Head Chef will oversee all kitchen operations including daily service, team leadership, menu development, food quality, systems, ordering, labour management…
From $70,000 a year
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15340705 Canada Inc —Toronto, ON
Lead by example in serving guests with professionalism and hospitality. Demonstrated leadership skills with the ability to manage a team effectively.
$40,448.67–$65,000.00 a year
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Executive Sous Chef – Hunter Canmore

Concorde Entertainment Group -
Canmore, AB

Apply Now

Job details

Permanent
$70,000–$80,600 a year

Qualifications

French
Hospitality
Sales
FoodSafe
Basic math
Filing
English
Microsoft Office
High school diploma or GED
Guest services
Leadership
Communication skills

Full job 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:

Steakhouse rituals, refined.

Hunter is a French-inspired American steakhouse. Shaped by live-fire cooking, classic technique, and confident hospitality. Now hiring FOH & BOH Management. We’re looking for leaders who set the tone quietly, uphold standards consistently, and understand that the room takes its cue from them. Hunter is the newest restaurant from Concorde Group, a hospitality company with venues in Calgary, Toronto, and Canmore.

WHAT WE OFFER

Annual salary including gratuities of $70,000 to $80,600/year depending on experience
Paid leave for sick and bereavement
Comprehensive company subsidized Health Benefits package after 90 days
3 weeks’ vacation
Cell Phone Allowance
Duty meals
Professional 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 Now

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Executive Sous Chef – Hunter Canmore

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