Start date: September 1st, 2023

We are looking for a dynamic outgoing professional chef that is also an
enthusiastic hospitality professional to manage and teach at our boutique
cooking school in Calgary’s trendy Kensington district. If you are a high
energy individual that is able to work independently and organize a
multitude of tasks with a problem solving, then this is the position for you!

Responsibilities:
• Independent instruction of classes of up to 16 people
• Preparation of classroom and ingredients for each class
• Providing positive feedback and support in the classroom to each
individual student during class
• Keeping classroom impeccably clean and organized at all times
• Upkeep, repairs, maintenance and supply replenishment of the
Culinary Centre
• Customer service – both telephone and online assistance to customers
inquiring and registering for classes, gift certificates, as well as all
other assistance needed. Customization of menus and programs to suit
specific private groups
• Knowledge and implementation of internal student registration
software, accounting program, payment processing procedures
(training provided)
• Provide input and insight to increase sales and improve customer
experience
• Be informed and participate in all promotional campaigns as required
• Manage support staff and maximize their output by overseeing their
responsibilities and providing additional tasks as time allows
• Flexibility in hours and schedules, working weekends, evenings as
needed
• Ability to work with children and adjust teaching style

Qualifications:
• Minimum 5 years experience as a professional chef, experience with
pastry and baking an asset
• Experience in engaging an audience, and providing
education/instruction on some subject (not required to be cuisine)
• Fluent in English, at ease with English documentation and speaking
on the phone.
• Reasonable knowledge of a variety of software, including excel, word,
and adobe Acrobat
• Knowledge of many different types of cuisine, and an openness to an
array of ethnic ingredients and cooking techniques
• Passionate about food/cooking, and enthusiastic about sharing
that passion.
• Entrepreneurial spirit and desire to think ‘outside of the box’.
• Experience managing others and taking a leadership role
• Applicant will be required to use own vehicle for some work
responsibilities

COMPENSATION: BASE SALARY 70K per year
• Hours to be no less than 36 hours per week (averaged over the
month), and no
• more than 55 hours per week (averaged over the month)
• 2 days off per week, consecutively whenever possible. Flexibility with
shifts is required, with most classes being in the evenings and weekends
• Vacation: 3 weeks paid vacation (15 work days off with pay)– to be
scheduled with consideration of the needs of the position and the calendar.
• These paid vacation days cannot be banked and carried over to the
next year, and will not have an option for being paid as salary instead of taking
the vacation. These parameters are in place in order to help staff create a
better work-life balance
• Re-imbursement provided of vehicle fuel for special events and
supplies needed for ICC.