Sous Chef - Bridgette Bar Canmore

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

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 new 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 WE OFFER   

• Annual Salary $60,600 - $70,500/yr depending on experience


• Gratuities


• Paid leave for sick and bereavement


• Comprehensive company subsidized Health Benefits package after 90 days


• 2 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 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.


• 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.


• 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.


• 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.