Chef de Partie

Reporting to the Head Chef at Bridgette Bar Canmore, the Chef de Partie contributes to all back of house operations and is responsible for 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.

RESTAURANT SUMMARY

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.

COMPENSATION

• Starting at $22.00/hour + gratuities (approx. $2.50-6.00+/hour depending on business levels)
• Duty meals
• Extended health benefits after 3 months for employees working 28+ hours per week.
• Training program for growth & development within Concorde Group
• 25% Company-wide food & beverage discount & access to frequent local business discounts/specials
• 50% discount at Bridgette Bar Canmore
• Leadership growth and education opportunities for the right person

DUTIES & ESSENTIAL RESPONSIBILITIES

• Maintain ongoing communication and provide input to Sous Chef and Executive Chef for menus, recipes, and processes that will increase revenue and productivity, decrease expenses and improve customer service and food quality
• Report to the Sous Chef any ordering requirements or inventory issues
• Provide coaching, mentorship and leadership to all Cooks within the kitchen assisting with work, training and development
• Lead culinary team in the absence of Sous Chef and according to the restaurant’s values
• Ensure that the kitchen area and equipment is maintained at the highest level of cleanliness at all times
• Organize and maintain refrigerators and storerooms in the various kitchen areas on a daily basis to ensure all food products are stored in accordance with provincial regulations and rotated to ensure freshness
• Ensure the highest level of hygiene and food safety is adhered to by all employees in the preparation and handling of food items
• Respond in a positive and timely manner to all internal and external guest requests and complaints during service, while meeting standards to exceed the guest’s expectations in addition to remaining budget conscious
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
• Create organized prep sheets with Sous Chef on a daily basis to ensure the delegation of food production tasks are carried out by the entire back of house staff
• Attend meetings as required.
• 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
• Maintain composure and professionalism at all times, ensuring back of house staff are supported and prepared for peak hours
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
• Occasionally perform physical activities in a variety of environmental conditions that require moderate to maximum strength including sitting, climbing, lifting, balancing, walking, and handling of materials
• Use logic and reason to identify solutions and alternatives for a successful outcome in many situations including cost/benefit analysis, sales and product quality, and conflict resolution
• Work overtime when needed and assist the workload of others
• Execute ad-hoc administrative and operational duties are required

QUALIFICATIONS, KNOWLEDGE & SKILLS REQUIRED

• 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
• 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