Description POSITION SUMMARY
TheHead Chefcontributes to all back of house operations and is responsible for several functions including but not limited to: food preparation, inventory control, budgeting, 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
Sweet Loretta is built on the city’s legacy of iconic music venues. The multidisciplinary space features programming from rotating resident DJs, live music, and emerging artists, alongside exceptional food and drink. Part disco, snack bar, and lounge, Sweet Loretta’s food and drink program features small shareable plates designed to pair with booze-forward cocktails and eclectic wine varietals.
COMPENSATION
Bi-Weekly Fixed Stipend
Paid leave for sick andbereavement
Comprehensivecompany subsidizedHealth Benefits package
Duty meals
Company-wide food & beverage discount & access to frequent local business discounts/specials
WHAT YOU’LL DO
Lead
Oversee all aspects of food production, including involvement in menu planning and costing.
Provide training, coaching, mentorship, motivation and direction to allback of housestaff, continually striving to developand upskillstaff in all areas of culinary and leadership skills.
Supervise and assist with food production to ensure all quality standards are maintainedin all food and beverage areas.
Always maintain composure and professionalism, ensuringback of house staffare supported and prepared for peak hours.
Use logic and reason to identify solutions and alternatives for a successful outcome in many situations including cost/benefit analysis, sales and product quality, and conflict resolution.
Execute
Ensure consistent food preparation, production and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.




Ensure that the kitchen area and equipment isalways maintained at the highest level of cleanliness.
Evaluate current practices and processes, immediately recognize potential areas of conflict, and initiate ways to improve current business methods, quality of products andguestservice.
Communicate
Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in acost and time effective manner.
Maintain ongoing communication and provide input toCulinary Directorfor menus, recipes, and processes that will increase revenue and productivity, decrease expenses and improve customer service and food quality.
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 in addition toremaining budget conscious.
Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
Execute ad-hoc administrative and operational duties are required.
WHAT YOU HAVE
3+ years’experience with demonstrated success in a comparable role.
Previous experience with operating large events is an asset.
Advanced knowledge of industry best practices, guest services and food and beverage.
Solid communication skills in English with ability to establish and develop relationships with employees, partners, vendors, and customers.




Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
Ability to maintain professionalism, control, and composure in difficult and stressful situations.
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 handlingemployeeissues/concernsand executing performance management procedures including performance reviews, disciplinary actions,and terminations.
Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
Food Secure Certification is required but can be obtained within30days of joining.
Ability to stand for extended periods of time and lift 50lbs.
Comfortable using Microsoft Office Suite.
Possess high professional ethics and avoid extreme familiarity or conflicts with others.
Must be over 18 as alcohol service and open scheduling availability is a requirement.
WHO YOU ARE
Has a passion for hospitality and creativity.
Communicates at a high-levelboth writtenand verbally.
Wellorganized with a strong attention to detail and exceptional time management.
Takes ownership of duties, shows initiative and is proactive.
Ability to strategize witha solid focus ongoal-driven priorities.
Leadsby example with a positive attitude,hasgreat personal hygiene,anda welcoming demeanor.
Possessesgood judgment and problem-solving mindset.
Flexible, willing to work a variety of hours, including days, evenings as well as weekends andholidays,based on the business needs.
Tactful, uses discretion,and keeps confidential information secure.

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📌 Head Chef - Sweet Loretta (Alberta)
🏢 Concorde Entertainment Group
📍 Alberta