Could you be our next Sous Chef?

Do you want to work with some of the best in the business, while creating, exploring, coaching and growing our team… and you?

Cilantro and Chive is NOW HIRING one AWESOME Sous Chef!


Starting as a catering company, to a 60 seat restaurant in Ponoka, we are independently owned and operated now in historic downtown Lacombe. Over the past 4 years here in Lacombe we have grown exponentially, with a menu focused on locally sourced food, over 200+ Craft Beers, epic food, and engaging & friendly customer service. We haven’t stopped growing, evolving and looking to build for the future.

But building community is what we do best – through collaborative relationships with other like-minded businesses and local suppliers.

We have a strong report with the Cook Apprentice program at RDC – with 8 current students and recent graduates.

Our menu changes with the seasons (4 times a year) to keep a fresh, creative and unique approach to comfort food.

Our Burger of the Month program that was initiated in February of 2017 has now raised over $55,000 for local community groups and organizations in need.

We work with and engage in local school produce programs, school box lunches, ice cream sandwich pop-ups, kitchen pop-ups at local Alberta breweries, while working with local producers, farmers and more!


• Full time salaried position

• 44+/- hour work week averaging five 9 hours days, and 2 days off each week

• Consistent weekend and evening availability, with flexible scheduling

• Direct development of our menu that changes 4 times a year with the seasons, meeting required developmental timelines set by the General Manager & Ownership

• Ongoing positive working relationships with our current suppliers, and building relationships with future local suppliers

• Understanding and efficiency using 7 Shifts online scheduling system

• Engaging in our Burger of the Month campaign: helping meet local Guest Chefs, designing creative burgers, developing recipes, procedures and implementation

• Weekly food inventory

• Creating and costing features with the support of our culinary team on an ongoing basis

• Implementing and impacting catering functions, collaborative pop-ups, fundraisers and off-site events with direct engagement with General Manager and Ownership

• Attend weekly management meetings

• Promoting a positive, engaging, clean and safe work environment for all team members and guests. Free from harassment and abuse.

• Previous full service/restaurant or bar experience minimum 3 years required

• Previous Sous Chef/Chef management experience required

• Culinary education and certificates an asset (Food Safe, WHMIS, First Aid, Pro-Serve)


* Only qualified candidates will be contacted


If you’re tired of being put into a box, send your resume and let us know about you in an email to or stop by 5021 50th Street in the heart of historic downtown Lacombe!

We want to continue to push the boundaries of conventional restaurants, and grow.

And we’d like YOU to be a part of your journey!

Cilantro and Chive’s first recipients of the “Don & Clare Burns Hospitality Scholarship”


By definition it is “the friendly and generous reception and entertainment of guests, visitors, or strangers”

If you’re in for a good read, here we go ?

My parents Don & Clare Burns dedicated their lives in service and hospitality. To those in their community, friends, family, and even to strangers they met on the street.

Recently, my parents passed away – but because of how their legacy impacted me in my own hospitality career, the owners of Cilantro and Chive (Rieley and Kim Kay) have started a new annual Memorial Scholarship in my parent’s name for $1500, given to one of our own team members based on their application of Hospitality and Service.

So many on our team applied, and many stood out for what Hospitality meant to them. However when my siblings and I read over the applicants, we couldn’t decide on just one. So our family estate will grant also a second person to receive the Scholarship in it’s inaugural year.

*Bachelor of Arts with a major in Psychology at Red Deer College
(in her words:)
“Once I graduate, I would like to work in a school setting as a councilor for children with mental health problems. Over the years I have become a huge advocate for mental health awareness because our mental health is just as important as our physical health.”
“Hospitality to me means being kind, approachable, friendly, warm hearted and generous to everyone that comes into the place of work. I believe that customers should feel welcome and be treated like friends. Hospitality means going above and beyond the customer expectations.”

*Bachelor of Arts with a major in International Relations at the University of Calgary
(in her words:)
“I was able to experience a part of the world that is suffering and longing for help….I learnt how little many people live with and the happiness they carry in their hearts. Being able to live alongside a new culture and build relationships, even when we could not understand each other’s language was an experience that taught me how to serve with genuine selflessness.”
“Hospitality should be given not just at the first interaction of people I come across, but it should be something I am giving the whole time of the interaction. It is not simply a one-time smile or greeting, but it is in the continuation of my interactions. Hospitality means continuous liberality. Living a life of hospitality means putting others first even when its not being reciprocated as it’s a practice that will leave a lasting impression on others.”

Congratulations to both Janaya & Alyssa as our first recipients of the Don & Clare Burns Memorial Scholarship!


Jason Burns

General Manager

Cilantro and Chive