Añejo Restaurant Banff – Is now hiring Various Positions!

Volunteer Experience · Work Experience · Work & Career

Alberta’s favourite Tequila and Mexican food joint is hiring, come and be a part of our growing restaurant!

The state of Jalisco is the inspiration behind our fresh ceviche, handcrafted margaritas, para la mesa guacamole, and molcjete bowls; both prepared in a traditional lave rock mortar. Spanish for “aged”, Añejo is not just a type of tequila it is a way of paying homage to the roots of Mexican culture.

Añejo is the Mexico that you experience when you get off the beaten path. The Mexico filled with tradition and authentic connections, and where stories flow like tequila! And we are looking for professional and enthusiastic people who have a passion for hospitality, Mexican Food, and all things tequila.

Business and Location of Work Address: Suite 101 – 111 Banff Avenue, Banff, Alberta, T1L 1A6

Start Date: As soon as possible

How to Apply – Contact Information:
Email: liz@canadianportalimmigration.ca or,
Fax: 647-723-0432
Please make sure to include the Job Reference# when applying.

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FRONT OF HOUSE SUPERVISORS – When applying please use Job Reference# A6739FOH4!

Position Title: Front of House Supervisors

Available Positions: Four (4)

Start Date: As soon as possible

Terms of Employment:

• Permanent – Full Time
• Morning, Day, Evening, Night, and Weekend
• Wage – $22/hour for 35 – 40 hours per week.

Job Description / Main duties:
The Basics:

1. Host and seating system
2. Coordination of staff, hiring, training, evaluation, auditing, and delegation of duties as necessary
3. Server and section size
4. Bill times and food quality
5. Resolutions of customer complaints – being responsive and considerate of restaurant patrons' needs
6. Control of inventory

Front Door:

• Controlling flow, not double seating
• Updating section sizes, ensuring no one over 16 seats
• Auditing hostess routine and giving feedback
• Meeting guests for the first time and welcoming them in
• At the front door until 80% of flow has been seen

The Bar:

• Auditing flow and impacting bar bill times, drink quality and drink running including but not limited to, slush drink consistency, wine glass polishing, cocktail garnishes, consistency, and specs
• Auditing bartender routine and giving feedback
• Impacting service
• Auditing and impacting environment

The Pass:

• Auditing flow and impacting food quality and bill times
• Auditing expeditor routine and giving feedback
• Auditing kitchen for critical path to bill times and giving feedback
• Auditing and impacting environment

The Floor:

• Auditing and impacting Server routines
• Meeting every guest, touching every table
• Auditing and impacting environment

Requirements:

• Language – English is spoken in the workplace; candidates must have good English.
• Work experience – 1 year to less than 2 years of experience supervising or a combination of experience and relevant education.
• Education – Completion of secondary school, or a combination of relevant education and experience in the food service sector with relevant supervisory experience; or Completion of a community college program in food service administration, hotel and restaurant management or related discipline.

Skills and Abilities:

• Excellent communication and interpersonal skills;
• Strong problem-solving, organizational and management skills.
• Ability to work in a fast-paced environment, willing to work split shifts when required;
• Ability to stand for extended periods of time with some lifting required.

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KITCHEN MANAGERS – When applying please use Job Reference# A6739KM2!

Available Positions: Two (2)

Start Date: As soon as possible

Terms of Employment:

• Permanent – Full Time
• Morning, Day, Evening, Night, and Weekend
• Wage – $28/hour for 35 – 40 hours per week.

Job Description:

• Champion all brand standards, policies, procedures, and best practices in kitchen operations
• Recruit and retain “A” players for all kitchen positions in the restaurant with the assistance of the management team
• Create and/or maintain a positive culture of learning, recognition, doing things right and guest satisfaction
• Conduct and/or monitor thorough opening, changeover, revenue and closing walkthroughs during shifts readiness, adherence to spec, operational standards, food safety and the security of food inventory
• Instill safety, cleanliness, hygiene, and sanitation awareness best practices in the kitchen
• Ensure the training, certification and adherence to all food safety standards and regulations for all kitchen team members
• Conduct kitchen orientations and commit to the training paths for team development in all kitchen positions
• Provide guidance, coaching, and training to the kitchen team resulting in team depth and the development of candidates for future AKM and KM positions
• Assume responsibility for staffing, scheduling, labor and all Human Resources management including the evaluations and wage recommendations for the kitchen team
• Participate in weekly manager meetings providing feedback on team members for performance reviews, coaching, training, disciplinary actions, terminations and all the appropriate accompanying documentation
• Assume responsibility for the accuracy of all financial information and reporting (food inventory, kitchen tips, kitchen labor)
• Assume complete responsibility for food cost – conduct accurate inventory counts, proper ordering and receiving, calculating costs, managing waste, developing corrective actions plans with reporting schedules and timelines
• Assume complete responsibility for Kitchen labor costs – develop weekly labor forecasts, prepare schedules accurately to ensure guest satisfaction, profitability, and team morale on a weekly basis
• Coordinate and oversee the execution of effective cleaning schedules and repair and preventative maintenance programs for the entire facility and the equipment within it
• Establish operational priorities, facilitate implementation, and delegate responsibilities to Assistant Managers and Supervisors when and where appropriate with effective follow-up
• Participate actively in the daily operations of the kitchen, with appropriate balance in revenue periods and days of the week – be directly involved in food production
• Complete additional duties as assigned by the General Manager and/or Regional Kitchen Manager
• Always ensure that all responsibilities listed on the Back of House Key Accountabilities Poster, and personally performed or delegated to qualified and trained personnel

Skill / Experience Requirements:

• 1 – 2 Years Culinary experience with a minimum of One (1) year in Kitchen Management (Preferred), or a combination of relevant education and experience are required.
• Completion of secondary school is required.
• Completion of a community college program in food service administration, hotel and restaurant management or related discipline would be an asset.
• Strong leadership skills, with the ability to adapt to new situations.
• A strong sense of employee morale and engagement, and you must be able to work on any issue that arises.
• An understanding of an inventory control system.
• Strong with online and prep cooking.
• The capability to oversee a large staff and manage all situations, accordingly, keeping our core values and ideologies in mind.
• A good attitude and the ability to work with a dynamic management team, with a strong desire to help grow the business.
• Standing for long periods of time
• Heavy lifting – up to 50lbs
• Use of potentially dangerous kitchen equipment and training is required
• Use of chemicals on a daily basis.

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LINE COOKS – When applying please use Job Reference# A6739LC3!

Position Title: Line Cook

Available Positions: Three (3)

Start Date: As soon as possible

Terms of Employment:

• Permanent – Full Time
• Morning, Day, Evening, Night, and Weekend
• Wage – $22.00/hour for 35 – 40 hours per week.

Job Description:

• Providing prompt fulfillment of orders
• Resolving any complaints about food preparation or quality
• Preparing orders according to bill flow
• Processes raw goods, ensures proper storage and handling of food
• Correctly prepares foods according to recipes and or instruction
• Provides superior service and presentation of food for our guests
• Follow instruction of Chef and or Sous Chef
• Must abide by all kitchen rules, schedules, and health and safety regulations.

Skills / Requirements:

• Language – English is spoken in the workplace, candidates must have good English communication skills.
• Education – Completion of High School is an asset.
• Work experience – 2 years to less than 3 years of experience or a combination of experience and relevant education.
• Work Site Environment – Fast pace and high pressure.

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SOUS CHEFS – When applying please use Job Reference# A6739SC3!

Position Title: Sous-Chef

Available Positions: Three (3)

Start Date: As soon as possible

Terms of Employment:

• Permanent – Full Time
• Morning, Day, Evening, Night, and Weekend
• Wage – $24/hour for 35 – 40 hours per week.

Job Description:

• Assists on Line checks
• Must know all Cooking Stations and Prep Stations
• Assists with purchasing and stocking
• Meal prep as per the items on menu
• Performs line checks and station checks for products quantities and qualities
• Monitors bill times and assists peak workloads on all stations
• Closing checklist and cleaning of the line
• Identifies staff in need of training/promotion
• Must abide by all kitchen rules, schedules, and health and safety regulations.

Skills / Requirements:

• Language – English is spoken in the workplace, candidates must have good English communication skills.
• Education – Completion of High School is an asset.
• Work experience – 2 years to less than 3 years of experience or a combination of experience and relevant education.
• Work Site Environment – Fast pace and high pressure.

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