Stampeders Sous Chef

At Calgary Sports and Entertainment Corporation, we deliver excitement. Our mission is to be the heartbeat of our community by creating connections, building champions, and winning, together. If you’d like to join a team that’s people-first, diverse, innovative, and energized about delivering extraordinary fan experiences to our guests, then we would love to sign you a player's contract!

THE POSITION

The Stamps Sous Chef is responsible for preparing all meals for the Stampeders players during all meal periods. This role involves coordinating with the Executive Chef or Banquet Chef regarding menus, food orders, and quantities to be produced.

The Sous Chef is expected to enhance the F&B offerings for the Stampeders, ensuring that their meals play a significant role in the team's overall performance. The success of this position will be measured by the Stampeders being recognized for having the best player meals in the league throughout training camps and the entire season.

Additionally, the Stamps Sous Chef will provide support to the Concessions and other departments as needed during the off-season.

KEY ACCOUNTABILITIES

• Demonstrate superior culinary skills with a creative spirit
• Prepare food for the Stamps players with the help of other staff, according to the beos and any additional requests.
• Ensure all dishes are prepared according to specification and served at the correct portion size and temperature
• Work towards exceeding player’s expectations by encouraging and promoting a high level of service
• Will need to drive a truck to bring the food to a different location
• Ensure that required standards are adhered to in the production and preparation of food – in quantity & quality
• Ensure all complaints, inquiries, and suggestions by players or fans are attended to accordingly
• Assist the Executive Chef with new menu designs & costs while staying within budget
• Provide accurate recording of all food inventories to maintain established food cost
• Deliver accurate reporting for interdepartmental transfers of food and manage labor cost
• Conduct daily checks of the production areas and ensure that proper storage procedures are met
• Ensure proper food purchase, inventory and storage
• Ensure that all work areas, storage and coolers are always kept clean & organized
• Assist other kitchen staff whenever needed
• Perform some administrative tasks as communicated by the Executive Chef
• Work well under pressure and meet established goals and objectives on time
• Give appropriate support or guidance to other members of the kitchen when the need arises
• Resolve possible disputes within the kitchen and report any unresolved ones
• Promote good team spirit regularly
• Report any equipment deficiencies
• Actively participate in the Health & Safety Program and follow all safety policies.
• All other responsibilities as assigned.

THE INDIVIDUAL

The ideal individual will have the following background:

• 3+ years’ experience in a Sous Chef position or higher working in a fast-paced production kitchen and catering with multi-unit operation
• Ability to analyze and interpret financial information related to food, menu and labor costing
• Superior catering skills with a creative spirit
• Strong planning, organizational, and time management skills
• Computer skills (Word, Excel, Outlook, etc.)
• Ability to work under pressure and meet established goals and objectives
• Financial and business development experience
• Superior customer service, team building, and conflict resolution skills
• Strong communication skills, problem-solving, decision-making, and interpersonal skills
• Experience with F&B management software (Square, Yellow Dog)
• Demonstrate flexibility with schedule
• Valid driving license

Certifications

• Professional cooking diploma - Red Seal mandatory
• Food Safe certificate
• A high school diploma is considered an asset

This position will remain open until suitable candidates are found.