Job Description

People that work at The Keg are known for their personality, drive, and passion! Are you passionate about food and creating outstanding culinary experiences? Are you looking for a place to work with flexible schedules, great discounts, legendary staff events, and plenty of opportunities to learn and grow? If so, we want to hear from you!

We hire great people, train them well and provide plenty of opportunities to learn and grow. We’re looking for energetic, team-oriented applicants who take pride in providing outstanding food experience.

Legal Business Name/Operating Name: 1179216 Alberta Ltd. o/a The Keg Steakhouse + Bar
Legal Business Address: 10006 MacDonald Avenue, Fort McMurray, Alberta, T9H 1S8
Positing Title: Culinary Manager
Available Positions: One (1)
Start Date: As soon As Possible

Terms of Employment:
• Permanent – Full Time
• Morning, Day, Evening, Night, and Weekend
• Wage – $36.00 – $38.00/hour for 35-40 hours per week
• Benefits – Custom Plan, which includes health and dental.

Key Tasks and Responsibilities:
• To assist all managers and the General Manager to operate a guest-driven and profitable business that delivers long-term sales growth and profit, while maintaining The Keg standards.
• Be involved in the selection of all kitchen staff, including staff recruitment, recommendation for potential new hires, and interview all kitchen candidates.
• Training – assist with all kitchen staff training and cross-training, hands-on training that includes follow-ups for all staff including new hires.
• Create an environment that promotes fun, positivity, and enthusiasm, all while instilling passion and pride in Managers and staff about The Keg’s food program.
• Complete performance management for all new and existing kitchen staff, this includes meeting 1-on-1’s, coaching and guiding, including rewarding and coaching/guiding’
• Food quality – ensure steak and prime rib quality are The Keg standard – ongoing forecasting of steak par levels, all kitchen practices, storage, rotation, prep levels, cooking practices are monitored.
• Responsible for kitchen operations including, but not limited to, championing the implementation of new menu items and corporate culinary initiatives – this can include proper stock rotations practices, ongoing for forecasting, daily follow up, demonstrate proper preparation of product, and the prep people are trained to maximize products, to minimize product waste.
• Manage kitchen profitability through order, receiving, and inventorying of products, plus identify deficiencies and act to improve operations.
• Control labour costs by anticipate weekly staffing needs, discuss with GM regarding volume trends and schedule, accordingly, monitor kitchen hours to maximize productivity.
• Broiler Operations – Line opening procedures established, implemented, and adhered to, making sure all Broiler staff consistently meet Keg Cook & Presentation standards, including proper steak selection for doneness and grill placement, ensure proper close-down, and that all Broiler staff are communicating to ensure proper execution of meals.
• Create an environment that promotes fun, positivity, and enthusiasm, through interacting with staff through positive coaching, and interacting with guess through Keg hospitality – Be a role model through dress, attitude, and leadership; and
• Instill passion in staff through your pride in The Keg food program – Be a leader in all things culinary for all staff, follow up on kitchen cleanliness, opening and closing checklists, checkouts, weekly action plans/objectives, and attend and participate in management meeting (bi-weekly).

Requirements:
• Must have strong leadership skills, and the ability to provide leadership for staff while using effective communication, coaching, training, and development.
• Maintain compliance of all public health regulations.
• Work Site Environment – Fast pace, high pressure, physically and mentally demanding – and the ability to remain Positive with your communication and the ability to demonstrate positive qualities in a highly stressful team environment.
• Work experience – 2 years to less than 3 years of cooking experience, specifically with high end proteins, steak house experience is an asset.
• Language – English is spoken in the workplace; candidates must have good English.
• Education – Completion of secondary school is required and the Completion of a community college program in food service administration, hotel and restaurant management or related discipline, is an asset.

Skills and Abilities:
• Extensive cooking and production experience in a fast-paced environment. Understanding of quality control, raw materials, and other techniques,
• Excellent people-management, communication, and interpersonal skills, with the ability to lead and train a large diverse culinary team,
• Strong problem-solving, organizational and compliance and policy driven,
• Previous experience in restaurant kitchens, with proven experience in a high-volume, full-service restaurant,
• Excellent work ethic with a high degree of responsibility, with the ability to work cohesively as part of a team and build long-lasting relationships.

Resumes can be email to: [email protected]

Required languages: English

Education level: Completion of secondary school is required and the Completion of a community college program in food service administration, hotel and restaurant management or related discipline, is an asset.

Required skills: 2 years to less than 3 years of cooking experience, specifically with high end proteins, steak house experience is an asset.

Additional skills / Assets: Please see description

Closest intersection: MacDonald Avenue & Main Street