Employment

Full-time

Job Summary

As Sous Chef, you are a vital leader in our culinary operations. Beyond overseeing the daily preparation and service of all menu items, you serve as a dedicated mentor and coach to the kitchen team. Your success is measured not only by the quality of the food being prepped to plates that leave the pass but by the professional growth of the cooks you lead.

You are responsible for maintaining a disciplined, supportive environment where every team member is empowered to improve their skills and contribute to our collective success.

Key Responsibilities

• Direct Supervision & Mentorship: Lead the kitchen staff through daily service, providing consistent coaching and technical training. You are responsible for onboarding new cooks and ensuring the continuous professional development of the existing team.

• Service Execution: Manage the pace and flow of the kitchen during high-volume shifts. You will ensure that all dishes are prepared to exact specifications, maintaining strict standards for taste, temperature, and presentation.

• Administrative Management: Assist with scheduling, inventory procurement, and food cost analysis. You will monitor waste and labor hours to ensure the kitchen operates efficiently and stays within budgetary guidelines.

• Operational Oversight: Conduct daily line checks and oversee prep lists to ensure the kitchen is fully prepared for every shift. You will step into any station (Sauté, Grill, Prep) as needed to maintain momentum and support the staff.

• Compliance & Safety: Enforce rigorous health and safety standards. You are responsible for ensuring the kitchen meets all sanitation regulations and that equipment is maintained in top working order.

Qualifications

• Experience: 2 to 3 years or more of professional kitchen experience.

• Technical Proficiency: Proficient knowledge of culinary techniques and food safety protocols (Up-to-date Food handling certification required).

• Communication: Strong interpersonal skills with the ability to provide clear, calm direction in a fast-paced environment.

• Problem-Solving: A proactive approach to managing kitchen challenges, from inventory shortages to staffing adjustments.

• Stamina: Ability to handle the physical demands of a bakery environment, including early morning shifts and standing for long durations—must be able to lift 50lb occasionally.

Employment

Full-time

Job Summary

As our Front of House Manager, you are the face of the restaurant and the primary mentor for our service staff. You are responsible for overseeing the daily operations of the dining room, bar, and host station, ensuring every guest receives seamless, high-quality service. Beyond floor management, your core mission is to coach and empower your team. You understand that truly meaningful hospitality goes beyond a transaction; it is about creating lasting experiences and memories for every person who walks through our doors. You will act as a constant resource for servers, bartenders, and hosts, fostering a culture of professional excellence, empathy, and refined service.

Key Responsibilities

• Strategic Floor & Reservation Oversight: Masterfully coordinate the reservation book and seating charts. You will proactively manage the flow of service to prevent bottlenecks and ensure a smooth, high-satisfaction dining experience.

• Hands-On Service Support: Lead FOH by actively supporting the floor during peak volume. This includes assisting servers and bartenders with food and drink delivery, clearing tables, and jumping into any station to maintain the pace of service.

• Team Leadership & Training: Align the team on service goals, menu changes, and guest notes. You will lead ongoing training sessions on service techniques, menu knowledge, and conflict resolution.

• Guest Relations: Actively engage with guests to ensure satisfaction. You are responsible for identifying and resolving guest concerns with poise, turning potential issues into positive experiences.

• Administrative Oversight: Manage staff scheduling, labor costs, and payroll reporting. You will oversee POS system updates and ensure all cash handling and closing procedures are executed accurately.

• Standards & Compliance: Ensure the front of house meets all health, safety, and liquor liability regulations. You will maintain the aesthetic standards of the dining room, ensuring lighting, music, and cleanliness are consistent.

Qualifications

• Experience: 2 to 3 years or more in a hospitality environment, with at least 1–2 years in a management or lead role.

• Hospitality Mindset: A deep understanding of service standards and a natural ability to anticipate guest needs.

• Communication: Exceptional interpersonal skills; able to provide clear direction to a diverse team and communicate effectively with the kitchen.

• Technical Skills: Proficiency with POS systems and reservation platforms.

• Certifications: Valid Alcohol Service Certification (ProServe).

Employment

Full-time

Job Summary

In this role, you are the primary steward of our pastry and dessert program. This position is designed for someone who finds genuine joy in the technical and creative aspects of the craft—from the delicate balance of a mascarpone mousse or the perfect crumb in bread to the perfect texture of a cake or a flaky pastry. You will oversee the production of all desserts, pastries, and breads, ensuring that every item is executed with meticulous attention to detail.

Key Responsibilities

• Production & Execution: Manage the daily production cycle for all breads, pastry items, and dessert components including mixing, shaping, proofing, and baking to ensure all menu items are prepared and ready for service.

• Technical Quality Control: Monitor oven temperatures, proofing environments, and ingredient quality to ensure every product meets standards for texture, flavor, and appearance.

• Recipe Maintenance: Follow and maintain standardized recipes with high precision. Collaborate in testing new seasonal menu items and refining or improving existing formulas for breads, batters, and doughs.

• Station Organization: Maintain an impeccably clean and organized pastry station. This includes the proper storage of specialized ingredients, such as various flours, grains, and dairy, to prevent spoilage and ensure freshness.

• Inventory Management: Track usage of pastry-specific dry goods and perishables. Communicate ordering needs to the management team to ensure no disruption in the daily baking schedule.

Qualifications

• Experience: 2+ years of professional pastry or baking experience. For a Lead role, previous experience managing production schedules is preferred.

• Technical Proficiency: Deep understanding of ratios, baker’s percentages, dough hydration, and understanding of measurements.

• Detail Orientation: A "measure twice, cut once" mentality. You must be comfortable working with scales along with precision and following multi-step technical processes.

• Stamina: Ability to handle the physical demands of a bakery environment, including early morning shifts and standing for long durations—must be able to lift 50lb occasionally.

Employment

Full-time and part-time

Job Summary

As a member of the culinary team, you are responsible for the foundational elements of every dish we serve. This position is for those who takes real pride in food and techniques in preparation—understanding that a perfectly executed service begins with meticulous organization and precision. You will focus on preparing complex bases like sauces, stocks, and food prep, and executing service with speed and accuracy. Beyond the technical tasks, this role is for someone who views the kitchen as a place of growth, where being a reliable, focused, and coachable team member is the key to collective success.

Key Responsibilities

• Mise en Place & Prep: Execute the daily prep list with efficiency. This includes weighing and measuring ingredients, preparing proteins, and following standardized recipes for sauces and garnishes.

• Station Management: Set up and break down your stations daily. Maintain a clean, organized workspace that allows for a smooth transition into service.

• Service Execution: Prepare and cook menu items to order, following exact specifications for seasoning, temperature, and plating. You are responsible for ensuring every plate meets quality standards, even during peak volume.

• Consistency & Quality Control: Consistently taste and check the quality of your prep work and finished dishes. Ensure that all components are fresh and that inventory is rotated correctly (FIFO).

• Communication: Maintain clear and professional communication with the Sous Chef and fellow team members to ensure the kitchen remains synchronized and tickets are fulfilled in a timely manner.

• Sanitation & Safety: Follow all food safety protocols, including proper labeling, dating, and temperature storage. Keep floors, surfaces, and equipment clean throughout the shift and clearing down and cleaning at end of service.

Qualifications

• Experience: 1–3 years of experience in a professional kitchen environment is preferred, but a strong work ethic, a willingness to learn, and a team mindset are prioritized.

• Operational Skills: A fundamental understanding of cooking methods and the ability to follow technical recipes accurately along with meticulous measuring.

• Reliability: A disciplined approach to time management and the ability to work in a fast-paced, high-pressure environment.

• Teamwork: A positive attitude and the ability to take direction and constructive feedback from leadership.

• Stamina: Ability to handle the physical demands of a bakery environment, including early morning shifts and standing for long durations—must be able to lift 50lb occasionally.

Employment

Full-time and part-time

Job Summary

As a key member with the Front-of-House team, you are the go-to for every beverage that hits the floor. You understand that great hospitality is about the atmosphere you create and the memories guests take home with them. This isn't just about pouring drinks; it’s also about the work that happens before the doors open—the prep, the syrups, and the setup—to ensure everything is dialed in for a fast-paced shift. As a core member of the service team, you're ready to jump out from behind the bar to run food or drop drinks the moment the floor gets hectic busy.

Key Responsibilities

• Beverage Execution: Build and serve cocktails, beer, and wine with speed and total consistency. You follow the specs every time so the first drink tastes exactly like the third.

• The Prep Work: Handle the daily "behind-the-scenes" production. This includes preparing specialized ingredients, house-made syrups, and garnishes so the bar is fully stocked and ready for a rush.

• Full-Team Support: Maintain a "no-ego" approach to service. When the bar is caught up, you are running food, clearing glass, and helping the FOH team keep the dining room moving.

• Bar Operations: Own your station. This means a sharp setup, a clean breakdown, and keeping your tools and glassware polished and ready throughout the night.

• Guest Interaction: Manage the bar top with a professional, upbeat attitude. You know the menu inside and out and can make quick, solid recommendations to guests.

• Legal Compliance: Keep it safe and legal. You’ll monitor guest consumption and ensure all service hits the mark for Alberta liquor laws.

Qualifications

• Experience: 2+ years in a busy, fast-paced restaurant environment.

• Technical Skill: A proficient understanding of mixology techniques and beverage preparation. You know your way around a shaker and a jigger and understand how to build flavors correctly.

• Adaptability: The ability to pivot between making a round of drinks and supporting the floor without losing your rhythm.

• Certifications: Valid ProServe certification is mandatory.

Employment

Full-time and part-time

Job Summary

Joining our team means being part of a unique and new concept where the focus is on breaking the mold of standard service. The core of this position is delivering hospitality that creates lasting experiences and genuine memories for every guest. It’s about more than just delivering plates; it’s about engaging with people and bringing the personality of this new project to life. This requires a balance of technical skill and the ability to read a table to provide exactly what is needed at the right moment. This is a proactive, fast-paced job where you stay busy by running food, helping teammates, and ensuring the vibe of the dining room is always on point.

Key Responsibilities

• Guest Interaction: Focus on building a rapport with guests to make their visit feel personal and unique. Guide them through the menu with confidence and help them navigate our concept.

• Technical Service: Execute all steps of service with precision, from proper drink placement to clearing plates at the right time. Enter orders accurately into the POS system to keep the kitchen and bar synchronized.

• Team-First Mentality: Maintain a "full hands in, full hands out" approach. Run food for all tables (not just your own), clear glassware, and support the bar and host team whenever necessary.

• Menu Knowledge: Maintain a deep understanding of all dishes and beverage offerings, including prep methods and ingredients, to safely accommodate guest preferences or allergies.

• Station Maintenance: Keep your section and the general dining area clean and organized throughout the shift. This includes polishing glassware and cutlery, resetting tables quickly, and completing daily side work.

• Financial Accuracy: Manage guest checks and process payments efficiently. Responsible for accurate cash handling and ensuring all transactions are completed correctly.

Qualifications

• Experience: Any experience is welcome to apply.

• Interpersonal Skills: An upbeat, professional, and engaging attitude with the ability to communicate effectively with both guests and the kitchen team.

• Multitasking: The ability to manage multiple tables at once while maintaining a calm, positive demeanor under pressure.

• Physical Stamina: Capability to stay on your feet for long shifts and carry trays of food and drinks safely.

• Certifications: Valid ProServe certification is required.

Employment

Part-time

Job Summary

The Kitchen Porter is the engine room of the restaurant, providing the essential support that allows every other station to function. This position is for a proactive, high-energy individual who thrives in a fast-paced environment and understands that the kitchen’s rhythm depends on a steady supply of clean equipment. You are the backbone of the back-of-house, ensuring that the culinary team has the tools they need to succeed by maintaining an impeccable standard of cleanliness and organization. Your work ensures that the flow from prep to plate never skips a beat.

Key Responsibilities

• Dish & Equipment Management: Wash and sanitize all plates, glassware, cutlery, pots, and pans with speed and care. Return all items to their proper storage areas so the line remains efficient.

• Kitchen Maintenance: Maintain the cleanliness of the kitchen throughout the shift. This includes sweeping and mopping floors, cleaning prep surfaces, and ensuring the dish pit stays organized and clear of clutter.

• Waste Management: Manage the removal of trash, recycling, and compost. Ensure bins are emptied regularly and that the waste and recycling areas are kept tidy.

• Basic Prep Support: Assist the culinary team with simple tasks when needed, such as organizing dry storage, unloading deliveries, or assisting with basic vegetable prep.

• Chemical Safety: Handle cleaning chemicals and equipment safely and according to health regulations. Monitor stock levels of soaps and sanitizers, alerting leadership when supplies are low.

• Team Collaboration: Maintain a "team-first" attitude. Be ready to assist with heavy lifting or help the kitchen team during peak volume to keep the operation running smoothly.

Qualifications

• Work Ethic: A high-energy, proactive approach. You see what needs to be done and take action without being prompted.

• Speed & Organization: The ability to work quickly and maintain an orderly station, even when the volume of dishes is at its peak.

• Reliability: A disciplined approach to your schedule and the ability to work in a physically demanding, high-heat environment.

• Physical Stamina: Capability to stand for long shifts and lift up to 50 lbs regularly.