Concorde Entertainment Group, established in 1987, is a leading Calgary hospitality company with 21 diverse establishments, offering exceptional dining and entertainment experiences for all.
Calgary, Alberta
Concorde Group entered Calgary’s hospitality scene in 1987 with the opening of Republik, a college bar dedicated to alternative music fans and 38 years later has grown to become one of Canada’s largest and most diverse hospitality companies. Now with a total of 21 establishments under its banner, each with its own unique vision, Concorde Group remains focused on bringing exceptional dining and entertainment experiences to Calgary. Whether you're looking for a seat on a patio, a gourmet meal, a counter-served burger and shake or a night out on the town, Concorde Group is always at the heart of fun offering something for all Calgarians.
On-site · Calgary
The Head Chef oversees all back of house operations, including food production, menu planning, and inventory management. They are responsible for training and mentoring staff while ensuring high standards of food quality and guest service.
On-site · Calgary
The Line Cook is responsible for executing high-quality food orders while maintaining strict hygiene and cleanliness standards in the kitchen. They must also support team objectives, manage food inventory, and ensure a positive experience for all guests.
On-site · Calgary
The Line Cook is responsible for accurately executing food orders while maintaining high standards of food quality, presentation, and safety. They must also ensure the kitchen environment remains clean and organized while supporting fellow staff members.
On-site · Calgary
The Sous Chef oversees daily kitchen operations, including food production, menu planning, and inventory management. They are also responsible for supervising kitchen staff, ensuring food safety standards, and providing mentorship to the team.
On-site · Calgary
The Head Chef oversees all back of house operations, including food production, menu planning, and inventory control. They are responsible for training and mentoring staff while ensuring high standards of food quality and guest service are maintained.
On-site · Calgary
The Chef de Partie manages back-of-house operations, including food preparation, inventory control, and the training of culinary staff. They are responsible for maintaining high standards of cleanliness, food safety, and guest satisfaction while supporting the Executive Sous Chef.
On-site · Calgary
The Chef de Partie manages back-of-house operations, including food preparation, inventory control, and the training of culinary staff. They are responsible for maintaining high hygiene standards and leading the kitchen team in the absence of the Sous Chef.
On-site · Calgary
The Sous Chef oversees all back-of-house operations, including food production, menu costing, and inventory control. They are responsible for supervising kitchen staff, ensuring high food quality standards, and maintaining strict hygiene and safety protocols.
On-site · Canmore
The Chef de Partie is responsible for overseeing back-of-house operations, including food preparation, inventory management, and maintaining high standards of food safety and hygiene. They also provide leadership, training, and mentorship to the culinary team to ensure efficient service and consistent quality.
On-site
The Sous Chef oversees daily kitchen operations, including food production, menu planning, and inventory management. They are also responsible for supervising, training, and scheduling kitchen staff to ensure high standards of service and food quality.