Job Description

Join one of Calgary's award-winning restaurants while working in beautiful Inglewood!

About Deane House

Built in 1906 for Captain Richard Deane, the Deane House is a historic landmark in Calgary's trendy neighbourhood Inglewood. With a focus on seasonal and regional cuisine, the culinary team takes guests on an adventure through our culinary past and present. Sustainability and environmental mindfulness is top priority, carrying on a tradition of respect for product, our partners and the stories they tell.

Deane House is a full service, a la carte fine dining restaurant, open 6 days a week, with brunch offered on weekends. An 80 seat restaurant with a library and bar upstairs for private events, and a garden patio sitting up to 90 guests; an ideal space for weddings and other special occasions. We will strive to host our guests with impeccable tailored service, thoughtful detail, and genuine care.

Primary Duties and Responsibilities:

This is a multi-faceted position requiring a high level of culinary skills, dedication, enthusiasm and work ethic. You are a resource and mentor to the culinary team of River Cafe group. Your product knowledge and ability to communicate with both staff and guests is essential to creating an exceptional dining experience. FOH and BOH management teams work together to provide a positive workplace, and to empower every member of the staff to perform to the highest standards.

Communicate the restaurant's vision to all team members and lead by example Develop, revise, measure and maintain culinary service standard operating procedures throughout company Ensure all food being served is of exceptional quality Ensure training material and processes enable the delivery of exceptional cuisine Establish menus and products that are in line with food cost projections, operational feasibility, quality standards and guest satisfaction Supervise activities and instruct cooks in preparation, cooking, garnishing and presentation of food Reinforce our values daily and inspire the team with his/her exciting vision for the restaurant's future Develop leadership by creating a culture that revolves around the experience and enjoyment of food and cooking Provide input for menus - creating, developing, and recommending recipes for the use of our staff to create consistent and quality menu development through seasonal inspirations and by raising the standards within the department and bringing new concepts forth Respond to inquiries and requests from external sources to further develop opportunities within the community and promote possible collaborations that represent revenue development Demonstrate high personal integrity, business ethics and take every opportunity to promote the restaurant Assist in budgets and annual strategic planning Actively participate in the company wide environmental program and department specific initiatives in working towards sustainable operations Maintain and liaison service contracts, including refrigeration maintenance, garbage removal, grease trap and chimney cleaning etc. Plan and implement procedures and systems to maximize operating efficiency Co-ordinate financial and operational plans that maximize operational efficiencies Ensure the kitchen is kept in a clean and hygienic state in accordance with Alberta Health Services and Occupational Health and Safety mandates. Perform all aspects of recruitment, onboarding, training, performance reviews, and progressive discipline and ensure written documentation is submitted when necessary Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately Strive to uphold a safe working environment by being health and safety conscious and actively involved in maintaining and improving a safe work environment Monitor staffing levels in conjunction with Sous Chef(s) to determine budgets & assigned schedules Ensure employee weekly schedules are reviewed and posted

Education and Experience

Current Food safety "Section 43" certification (updated every two years) Minimum of 5 years supervisory experience Excellent technical knowledge and diverse array of cooking styles Proven interpersonal skills Excellent ingredient knowledge and understanding of local, seasonal and regional 'good clean fair' food A sincere interest and knowledge in food and wine parings Excellent computer skills, with good working knowledge of excel spreadsheet, word processing and email. Social media and online communications an asset Ability to create and effectively cost menu items and conduct accurate monthly inventory
We look forward to reviewing all applications! Please note that due to the high volume of applicants, only those selected for an interview will be contacted

Applicants must be authorized to work in Canada.

Job Type: Full-time

Benefits:

Discounted or free food Extended health care Store discount Wellness program
Experience:

Supervising: 5 years (preferred) Head Chef: 3 years (preferred)
Licence/Certification:

Red Seal (preferred)
Work Location: In person