Overview The Head Chef leads kitchen operations for Native Tongues, overseeing all food production across the restaurant, events,and catering. This is a hands-on, strategic leadership role responsible for driving the culinary vision, maintaining the highest standards of food quality and hygiene, and developing the salaried back-of-house (BOH) management team. You will balance culinary execution with operational management to ensure the financial success of the restaurant.

Duties

- Team Leadership &
- Development:

Provide daily management and mentorship to Sous Chefs and Jr. Sous Chefs.Oversee all BOH HR duties, including final interviews, performance reviews, training schedules, disciplinary actions, and hosting staff food orientations.

- Financial &

- Administrative Management:

Work alongside the General Manager and Regional Chef to build and adhere to food, labour, and expense budgets. Analyze COGS, review inventory counts and sales mix, and adjust scheduling to hit financial targets and maximize profitability.

- Food Production &

- Quality Control:

Supervise the preparation of skill-intensive dishes, evaluate all food products for consistent quality, and establish controls to minimize waste.

- Inventory &

- Ordering:

Educate and guide Sous Chefs in maintaining proper inventory levels, executing accurate supplier ordering, and identifying opportunities to decrease costs without compromising quality.

- Safety &

- Sanitation:

Uphold rigorous Alberta Health Services (AHS) compliance.



Implement food safety training programs, safeguard hygienic work practices, and conduct monthly kitchen cleaning and equipment maintenance audits.

- Cross-Department Coordination: Collaborate seamlessly with front-of-house (FOH) management and the bar team to ensure timely, high-quality service and a unified guest experience. Host bi-weekly management meetings to align operations.

Your Impact: Your leadership ensures exceptional culinary consistency, strict financial health, and a highly trained,cohesive BOH team that seamlessly supports the front-of-house in delivering an outstanding hospitality experience.

Experience

- Required: Mastery of all kitchen operations with the ability to flawlessly run service during the busiest shifts.Expert knowledge of AHS safety and sanitation standards. Proven financial acumen in managing budgets, labor costs, inventory systems, and supplier relations. Full-time availability with a versatile schedule.

- Preferred: Extensive background in culinary management, specifically in developing and leading junior chefs (Sous/Jr. Sous). Exceptional communication and organizational skills, with a track record of successfully bridging the gap between back-of-house and front-of-house teams.

Pay: $50,000.00-$55,000.00 per year

Benefits

- Dental care

- Discounted or free food

- Extended health care

- Life insurance

- Mileage reimbursement

- Paid time off

- Store discount

Work Location: In person

📌 Head Chef/Kitchen Manager (Calgary)
🏢 Native Tongues Taqueria
📍 Calgary