Chef De Partie

Colonial Group; Banff; On-site; CAD 42,000 - 62,000; Full time

Job summary

Colonial Group is seeking a Chef de Partie to supervise the hot kitchen section, ensuring the preparation and presentation of dishes to the highest standards.

Reporting to the Sous Chef, you will lead the team, maintain food safety standards, and help deliver an exceptional dining experience for guests in a fast-paced A la Carte environment. A minimum of 2 years in a hot environment, flexible schedules including weekends, and the ability to lift up to 50 pounds are required.

Qualifications

• Minimum 2 years’ experience on hot side
• Able to work in a fast-paced A la Carte service environment
• Ability to work a flexible schedule including weekends and holidays
• Able to understand both oral and written instructions in English
• Ability to lift, push and pull up to 50 pounds
• A positive team player attitude with the ability to work independently and a strong willingness to learn

Responsibilities

• Oversee the hot kitchen section and supervise staff.
• Ensure high-quality preparation and presentation per menus.
• Maintain food safety standards and sanitation.
• Control labor and food costs within budget.
• Coach and support culinary team; promote professional work habits.
• Collaborate with other departments and attend kitchen meetings.
• Work safely and report hazards.
• Perform additional duties as needed.

Skills

Two years experience on hot side

Fast-paced environment

Flexible schedule

English proficiency

Team player

Physical ability 50 lbs

Willingness to learn

Job description

As our Chef de Partie, you will take on a supervisory role, overseeing your assigned kitchen section and ensuring the preparation and presentation of high-quality dishes. Reporting to the Sous Chef, you’ll lead and support the team, maintain food safety standards, and contribute to delivering an exceptional dining experience for our guests.

Duties and Responsibilities:

• Produce products of the highest quality.
• Ensure food preparation and presentation standards are upheld and prepared according to the specified menus and daily function notices.
• Ensure all staff maintain a safe and injury free workplace by following safe work practices, complying with all sanitation and health & safety standards and ensure safe operation and maintenance of all kitchen equipment.
• Work within the budgeted guidelines for the kitchen and to take responsibility for, and minimize; labour costs, food costs, wastage and expenses.
• Supervise staff in your assigned section.
• Coach and support members of the culinary team.
• Continually promote professional work habits and recognize and reward jobs well done.
• Maintain good relationships with other internal departments.
• Attend and participate in the monthly kitchen meeting.
• Work safely. Obey all health and safety policies and procedures and report injuries and hazards immediately
• Additional duties may be assigned to help meet guest and business needs.

Skills and Experience:

• Minimum 2 years’ experience on hot side an asset.
• Able to work in a fast-paced A la Carte service environment.
• Ability to work a flexible schedule including weekends and holidays.
• Able to understand both oral and written instructions in English.
• Ability to lift, push and pull up to 50 pounds.
• A positive team player attitude with the ability to work independently and a strong willingness to learn.