Chef De Cuisine- Argyle

Company Description The Glencoe Club is Calgary’s premier private sports and social club, offering a wide range of programs and services for members and their families. Established in 1931, the Club is located between the communities of Mount Royal and Elbow Park in southwest Calgary. It is dedicated to creating extraordinary experiences for members, guests, and the surrounding community.

The Glencoe Club hosts special events and tournaments throughout the year, with facilities reserved for members and their guests. Food & Beverage venues support banquets, weddings, and meetings booked through member referral.

Role Description The Chef de Cuisine – Argyle is a full-time, on-site role based at The Glencoe Club in Calgary, AB. This position oversees daily kitchen operations for the Argyle outlet, including menu execution, food preparation, plating, and quality control. The Chef de Cuisine leads, trains, and schedules kitchen team members, ensuring adherence to food safety standards, Club policies, and cost controls.

The role is responsible for collaborating on menu development, managing inventory and ordering, and maintaining a clean, efficient, and safe working environment. Day-to-day tasks include supervising service, coordinating with front-of-house teams, monitoring guest feedback, and supporting special events and member functions.

Qualifications

• Strong culinary skills, including advanced cooking techniques, menu execution, and plating, with a focus on consistency and quality.
• Experience in kitchen leadership and team management, including training, scheduling, delegation, and performance feedback.
• Knowledge of food safety, sanitation, and health regulations, with a proven track record of maintaining safe, compliant kitchen operations.
• Ability to manage food and labor costs, inventory, ordering, and waste reduction to support budget and profitability goals.
• Experience in high-end or club/hotel dining environments, with a commitment to exceptional member and guest service.
• Strong organizational, time-management, and problem-solving skills, with the ability to work efficiently in a fast-paced setting.
• Effective communication and collaboration skills for working with culinary, front-of-house, and event teams.
• Completion of a recognized culinary program or equivalent professional experience; Red Seal or similar certification is an asset.
• Flexibility to work evenings, weekends, and holidays as required by member events and Club operations.