Concorde Entertainment Group Careers

Description

ABOUT THE POSITION  

Reporting to the Executive Brand Chef, 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.   

WHO WE ARE      

Concorde Group first entered Calgary’s hospitality scene in 1987 and 37 years later has grown to become one of Canada’s largest and most diverse hospitality companies.      

Lulu Bar is an escape from the ordinary. Its welcoming vibe is reminiscent of hidden gems from your last vacation, only better because its right here in your own backyard. With a healthy, Pacific- inspired menu, Lulu’s wood- fired food is light and fresh- but heavy on flavour. Lulu has consistently earned its spot on Canada’s Best 100 Restaurants List since 2020 when it first opened.    

WHAT WE OFFER   

• • Starting at $24/hr
  • Duty meals
  • Extended health benefits after 90 days
  • Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU’LL DO   

• • Maintain ongoing communication and provide input to Sous Chef and Executive Chef for menus, recipes, and processes that will improve revenue, productivity, customer service, and food quality, while decreasing expenses.
  • Report any ordering requirements or inventory issues to the Sous Chef.
  • Provide coaching, mentorship, and leadership to all cooks within the kitchen assisting with work, training, and development.
  • Lead culinary team in the absence of the Sous Chef.
  • Ensure that the kitchen area and equipment are always maintained at the highest level of cleanliness.
  • Ensure all food products are stored in appropriate containers, labeled, and rotated, to minimize waste, maximize quality, and 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.
  • 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 culinary team.
  • 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 ensuring the culinary team is supported and prepared for peak hours.
  • Perform ad-hoc duties as required.

WHAT YOU HAVE    

• • 1-2+ years’ experience in a similar position is required.
  • Advanced knowledge of industry best practices and guest services.
  • Strong written and verbal English communication skills.
  • Demonstrated ability to consistently meet or exceed sales objectives.
  • Substantial knowledge and experience with executing a culinary program.
  • Ability to maintain professionalism, control, and composure in difficult and stressful situations.
  • Strong team player with a 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 managing employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
  • Food Safe Certification is required.
  • Ability to stand for extended periods of time and lift 50lbs.
  • Proficiency in Microsoft Office Suite.
  • Possess high professional ethics and avoid extreme familiarity or conflicts with others.
  • Must be over 19 as alcohol service and open scheduling availability is a requirement.

If you are a current employee of a Concorde Group venue you must first discuss your candidacy for the position with your direct manager. Once you have obtained your managers’ support, please submit your resume outlining your relevant experience and qualifications through Jobvite and indicate that you are a current Concorde Group employee on the application form. *This job description is intended as a summary of the primary responsibilities and qualifications for this position. The job description may not be entirely inclusive of all duties or qualifications required of an individual in this position.