About Us:
At the Calgary Rugby Park, we are deeply rooted in the rugby community, offering a top-tier food and beverage experience to complement the excitement of the game. Our facility hosts a wide range of events, from local matches and international rugby tournaments to large-scale community gatherings, banquets, and corporate events. We are dedicated to providing high-quality, delicious food that enhances every event, whether it’s a casual concession service or a formal catered affair. Our team thrives in this dynamic environment, where collaboration, teamwork, and a passion for sports meet culinary excellence. If you're passionate about food service and enjoy leading a team in a fast-paced, community-oriented setting, we’d love to welcome you to our team.
Summary:
The Kitchen Manager oversees concession and catering staff, ensuring adherence to quality standards and food safety regulations. This role is responsible for the cleanliness of the kitchen and smooth back-of-house operations. Core duties include staff hiring, training, and scheduling, managing inventory, and controlling food and labor costs to stay within budget. The Kitchen Manager fosters a professional, positive kitchen culture while maintaining high service standards.
Compensation $45,500/yr plus gratuities
October- April 20-30 hours/week
May-September 40+ hours a week
Main Duties:
Operations:
- Ensure consistent product quality and portion control
- Oversee recipe adherence and presentation standards
- Manage kitchen temperature logs and inventory rotation (FIFO method)
- Maintain kitchen cleanliness and equipment
- Prepare and adjust daily prep and pull lists
- Create staff schedules to meet labor budget targets
- Complete weekly inventory orders and maintain adequate stock levels
- Build a positive work environment through strong leadership and communication
- Assist with cooking and kitchen operations when necessary
Office/Training:
- Review and code purchase invoices
- Hire, train, and supervise concession staff
- Track employee training and conduct performance reviews
- Maintain records for health inspections and manage corrective action plans
- Control food and labor costs within specified targets
- Foster relationships with vendors and negotiate pricing as needed
- Conduct periodic food cost analysis and minimize waste
- Implement and improve processes, systems, and training programs for staff
Banquets:
- Manage bulk cooking and ensure banquet offerings meet high standards
- Develop and update catering menus, introducing new items and improving presentations
- Conduct catering menu reviews and stay competitive with market trends
- Maintains proper ordering to meet event needs and reduce wastage
Skills and Requirements:
- High school diploma with 2+ years of experience managing a high-volume restaurant
- Strong English communication skills (verbal and written)
- Leadership ability with a focus on building a positive team culture
- Excellent organizational skills and attention to detail
- Flexibility to work varied shifts, including evenings and weekends
- Knowledge of food costing, profitability, and inventory management
- Ability to work under pressure and adapt to changing situations
- Experience with commercial kitchen equipment and tools
- Class 5 Drivers and vehicle
Job Type: Full-time
Pay: From $45,500.00 per year
Benefits:
- Casual dress
- Discounted or free food
- On-site parking
- Paid time off
- Store discount
Flexible language requirement:
Application question(s):
- Do you have a license and a car?
Experience:
- Restaurant management: 2 years (required)
Language:
Work Location: In person
