Job Overview
The Garrison Curling Club is looking for a seasonal Head Cook / Kitchen Manager to lead our kitchen for the upcoming curling season. The target start date is between August 15 and September 5.
We are a six-sheet public curling club in Calgary with approximately 1,400 league curlers, along with corporate rentals, bonspiels, tournaments, and special events. While we are a busy food and beverage operation, we are not a typical restaurant. Our members and guests are often the same people week after week — curlers, teams, league regulars, volunteers, and event guests who come to know the Club and the people who work here. In many ways, almost everyone becomes a “regular.”
This is a hands-on kitchen leadership role in a friendly, community-based club environment. The successful candidate will oversee daily kitchen execution, maintain food quality and consistency, support events and bonspiels, manage ordering and inventory, and help ensure the kitchen is clean, organized, safe, and ready for service.
The role reports to the Food & Beverage Manager, with ultimate accountability to the General Manager.
About the Kitchen
Food is prepared in our commercial kitchen on the ground floor and served in the Club’s upstairs lounge. Orders are taken at the bar, sent to the kitchen printer, prepared downstairs, and run upstairs by elevator.
Our Daily Menu includes pub-style items such as soups, salads, handhelds, wings, and weekly features. Our Event Menu includes selected Daily Menu items as well as buffet-style offerings such as brisket, prime rib, chicken, and lasagna. The Club can host approximately 100 people for a buffet and 140 people for stand-up cocktail service.
The Head Cook / Kitchen Manager is supported by a Line Cook approximately two days per week and a Food Runner during peak hours.
Schedule
This is a full-time seasonal position, generally running from September to April. There is no guarantee of employment beyond the seasonal term, although future seasonal employment may be offered depending on operational requirements, performance, and business needs.
The indicative in-season schedule is:
- Wednesday: 10:30 a.m. – 7:30 p.m.
- Thursday: 10:30 a.m. – 7:30 p.m.
- Friday: 4:30 p.m. – 9:30 p.m.
- Saturday: 10:30 a.m. – 7:30 p.m.
- Sunday: 10:30 a.m. – 7:30 p.m.
Flexibility is required during daily service, event service, bonspiels, rentals, seasonal opening, peak periods, and operational requirements.
Compensation and Benefits
- $25–$28 per hour, depending on experience
- 4% vacation pay paid on each paycheque
- Participation in applicable food and beverage gratuity programs
- Free parking
- Discounted/free food
- Discount on participation in GCC leagues
- After one year, eligibility for the Club’s bonus program and health spending account
- Overtime and/or banked time administered in accordance with the Alberta Employment Standards Code and the employee’s employment agreement
Responsibilities
Kitchen Operations
- Lead daily kitchen preparation, execution, and service
- Maintain food quality, consistency, portioning, and presentation
- Maintain food safety, sanitation, cleanliness, and inspection-readiness standards
- Ensure the kitchen is clean, organized, stocked, and service-ready
- Support seasonal opening and operational readiness
Events and Programming
- Prepare kitchen sheets and execution plans for events
- Support leagues, bonspiels, rentals, tournaments, corporate groups, and special events
- Coordinate kitchen requirements with the Food & Beverage Manager
- Support event setup, service readiness, and operational execution
Menu Execution
- Provide menu input and practical recommendations
- Support menu costing, recipes, prep lists, and kitchen standards
- Help develop weekly features, seasonal offerings, and menu initiatives
- Maintain consistency across daily service and event service
Inventory, Ordering, and Supplies
- Complete food ordering and maintain inventory controls
- Monitor product usage, waste, receiving, and storage standards
- Order kitchen cleaning supplies
- Maintain organized and efficient kitchen storage areas
Equipment and Maintenance
- Monitor kitchen equipment condition and functionality
- Complete routine cleaning and care procedures
- Identify repair, maintenance, or replacement needs
- Communicate servicing requirements to management in a timely manner
Staff Support
- Provide day-to-day kitchen leadership
- Support onboarding and training of food service staff
- Assist with scheduling and staff coordination
- Provide recommendations on hiring for the Line Cook and Food Runner roles
The Head Cook / Kitchen Manager provides day-to-day kitchen direction but does not have independent authority to hire, dismiss, discipline, approve compensation, or materially change employee schedules unless delegated by management.
Required Qualifications
- Valid Food Safety Certification meeting Alberta requirements
- Standard First Aid / CPR certification, or completion within two months of start date
- WHMIS certification, or completion within two months of start date
- Minimum 3–5 years of kitchen experience with increasing responsibility
- Experience with food ordering, inventory management, costing, scheduling, and service execution
- Knowledge of Alberta Health Services food handling, sanitation, and operational requirements
- Ability to maintain documentation and practices that support inspection readiness and AHS compliance
- Ability to stay organized and productive during changing service demands
Preferred Qualifications
- Experience in banquet, event, club, recreation, curling club, or hospitality operations
- Familiarity with seasonal programming and variable service demands
- Previous involvement in staff hiring, training, or onboarding
- Comfort developing kitchen procedures, prep lists, event sheets, and service standards
- Familiarity with supplier ordering platforms and inventory processes
Working Conditions
This role requires standing and moving for extended periods; working in a commercial kitchen environment, including hot, cold, wet, and fast-paced conditions; safely using knives, ovens, grills, fryers, dishwashing equipment, cleaning products, and other kitchen equipment; lifting, carrying, moving, and storing food products, smallwares, and kitchen supplies; and working evenings, weekends, holidays, bonspiels, rentals, and special events as required.
About You
You are organized, calm under pressure, practical, and comfortable working independently while collaborating with management and front-of-house staff. You take pride in a clean and well-run kitchen, communicate professionally with staff, members, renters, vendors, and co-workers, and enjoy working in a place where relationships matter.
You understand that a curling club is a community as much as it is a hospitality operation. You like seeing familiar faces, learning people’s names, and being part of a friendly, welcoming environment.
Pay: $25.00-$28.00 per hour
Benefits:
- Casual dress
- Discounted or free food
- On-site parking
- Paid time off
- Store discount
Work Location: In person
