Sous Chef - Casual Part Time

About the Calgary Stampede!

The Calgary Stampede is a not-for-profit community organization that preserves and promotes our western heritage, cultures and community spirit with a vision to create a world-class, year-round gathering place for the community. Exemplifying the theme We’re Greatest Together, the Stampede is one of the most respected volunteer-based organizations in the world governed by a Board of Directors with over 2,500 passionate volunteers and 1,200 year-round employees.  

As an organization that exists for the benefit of the community, inclusion and equity are woven into our core values of western hospitality, pride of place, integrity and commitment to the community. The world-class, year-round gathering place we have built for the community also welcomes visitors from around the world and those who are new to the local community. We know that blending diverse cultures with our long-standing traditions makes community spirit thrive.

Culinary Vision

Champion the passion and diversity of our culinary team to create an artistically-presented, multi-sensory, made from scratch menu using locally sourced products that will lead to industry award winning achievements and provide our guests with lasting memories

Our people are the cornerstone for all our accolades, we will create a work environment and training processes for our employees that will see us become a top 10 employer worldwide.

Position Summary

Reporting directly to the Executive Sous Chefs & Chef De Cuisines, the Sous Chef is responsible for proactively leading the day-to-day culinary activities, ensuring that the Culinary Vision, food safety practices, preparation, presentation and cost standards are consistently met. Direct reports of this role include Chef de Cuisine and Chief Steward.

The positions available are casual-part-time positions that will require the successful candidates to work flexible hours throughout the week.

We are hiring multiple candidates from this competition.

Responsibilities

Responsibilities of this role include, but are not limited to:

Culinary Expertise

• Champion all F&B event operations ensuring food preparation and execution exceed expectations.
• With a hands-on approach, creates exceptional, timeless inspirational signature dishes.
• Lead menu creation and costing, alongside Culinary Management Team.
• Maintain detailed knowledge of all current menus and ingredients.

Communication Expertise

• Strong communication and interpersonal skills to lead, influence, and encourage the culinary team.
• Demonstrate honesty and empathy.
• Oversee a comprehensive and industry leading culinary apprenticeship program.
• Champion our Grown Right. Here vendor program

People Leadership

• Cultivate a working culture that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction.
• Manage and oversee employee onboarding and training.
• Develop culinary scheduling and forecasting to achieve budgeted labour costs.
• Assist Culinary Team Management with performance reviews, coaching, corrective disciplinary actions and related documentation.

Culinary Safety Leadership

• Ensure compliancy with the organization’s policies and procedures.
• Monitor and oversee sanitation practices in accordance with Alberta Health Services to ensure that employees strictly adhere to the standards and regulations of cleanliness.
• Ensure continued compliance with environmental policies, best practices and legislation.

Financial Acumen

• Create and manage monthly inventory FB inventory.
• Monitor monthly Food and Labour costs, as directed by Culinary Management Team
• Design recipe menu development, costings and library
• Maintain operating costs by optimizing production schedules, standardizing recipes, waste management and adherence to process.

Qualifications and Educational Requirements

• Excellent organizational, time management and prioritization skills
• Experience in a hotel or large-scale venues
• Red Seal Certification, Alberta Food Safety Certification, Sec. 31
• Culinary graduate at a recognized post-secondary hospitality school
• Minimum of 10 years culinary leadership experience, ideally within hotel or convention center settings
• Must be able to travel internationally.
• Must posses excellent verbal and written communication skills
• Excellent communication, coaching and supervisory skills in a team environment
• Ability to work flexible shifts as dictated by event schedules
• Experience working with Microsoft Office programs, payroll administration software and inventory management software

Working Conditions

Occasional lifting and carrying up to 50 lbs., continuous arm, hand and finger movements; crouching, kneeling, reaching and bending; exposure to dust, fumes, gases, odors and animal dander. Visual and color acuity required.

Benefits                                                                            

The Calgary Stampede offers a unique and exciting work environment, an excellent total compensation package and the opportunity for advancement and employee training.

 To Apply

To apply, please submit your resume.

All applicants are thanked in advance and advised that only those selected for interviews will be contacted.