Job Description

Job Description

Job Description

About Us:

For over 12 years CHAR Hospitality has created and operated some of Calgary’s most beloved places to eat and drink. We are a group of chef’s, hospitality veterans & creators who share a passion to create memorable experiences for all who walk through our doors. We believe in an enjoyable working environment based on respect, opportunities for growth and support of personal goals.

Position Summary:

We are looking for an Executive Chef who is energetic, creative and is passionate about delivering the highest level of quality food, memorable dining experiences and developing their teams.

The Executive Chef will strategically plan and coordinate the organization of everything relating to the culinary program. The successful candidate will have a proven ability to lead a team and direct the vision of a high performing BOH operation. No two days will be alike, our teams look to this leadership role for mentorship, development, and guidance.

Job Requirements:

• Must have a full understanding of the market needs and new items introduced on to the market, keeping up with latest product trends ensuring that menus & culinary services are developed to reflect those needs.
• Comply with nutrition and sanitation regulations and safety standards, including sausage preparation and butchery. Initiate relevant maintenance, health & safety reports and follow up action steps to ensure all food preparation equipment is being used and maintained safely.
• Must have previous experience executing large event caterings and offsite events.
• Must have proven ability to Interact with guests to obtain feedback on product quality and value. Respond in a positive and timely manner to all internal and external guest requests and complaints during service – working to resolve all matters with a sense of urgency.
• Advanced knowledge of industry practices, employment related legislation, delivering culinary service experiences and food and beverage.

• Full knowledge of food costs controls, including cost tracking & inventory controls

Minimum Specialty Culinary Experience Required:

• Previous experience in full animal butchery in a restaurant setting is required.
• Minimum 5 years’ experience in developing and maintaining a charcuterie and butchery program in a restaurant setting.
• Must have proven ability to train a culinary team in all aspects of butchery and charcuterie.
• Previous experience creating menu's and executing small intimate private dining experiences. Must be comfortable interacting with guests during the experience.
• Experience with executing a culinary program including the opening of a new restaurant.
• Advanced knowledge of industry practices, employment related legislation, delivering culinary service experiences and training all culinary roles to perform to these standards.

Required Executive Level Leadership Qualifications:

• Must have practiced leadership skills in a hospitality environment and ability to manage and train a team, minimum 20 cooks, sous chefs & chef de parties, while positively influencing employee development.
• Strong team player that leads by example, presents high standards of ethics, honesty and integrity. Has a hands-on approach and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Must have previous experience recruiting for a high performing multiple discipline kitchen
• Must have a proven ability to handle employee issues & concerns as well as conducting performance management reviews, disciplinary actions, and terminations.
• Must be willing to work a flexible schedule based on business needs, including days, evenings as well as weekends and holidays.

Education, Experience & Certification:

• A minimum of 10 years leadership experience in the culinary field including fine dining
• A minimum of 6 year’s experience in a hospitality leadership role.
• National/International culinary competition experience beneficial.
• Ability to stand or walk for 8+hour shifts and lift at least 20 pounds.
• Advanced Level Food Safe Certification.

Safety Concerns and Potential Hazards

• Handling raw meat and poultry.
• Exposure cleaning chemicals.
• Working in awkward positions or performing repetitive manual tasks.
• Excessive standing.
• Lifting or carrying heavy products.
• Working in cold and hot temperatures (in coolers and next to hot cooking equipment).
• Working with knives, grinders, mixers, stuffers and other dangerous tools or equipment.
• Risk of burns or fire from ovens, deep-fat fryers, and steam from pots.
• Slips, trips and falls
• Stress

For over 12 years CHAR Hospitality has created and operated some of Calgary’s most beloved places to eat and drink. We are a group of chef’s, hospitality veterans & creators who share a passion to create memorable experiences for all who walk through our doors. We believe in an enjoyable working environment based on respect, opportunities for growth and support of personal goals.

Company Description

For over 12 years CHAR Hospitality has created and operated some of Calgary’s most beloved places to eat and drink. We are a group of chef’s, hospitality veterans & creators who share a passion to create memorable experiences for all who walk through our doors. We believe in an enjoyable working environment based on respect, opportunities for growth and support of personal goals.

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