Chef de Partie

Autograph Collection / Courtyard by Marriott Hotel; Calgary; On-site; CAD 35,000 - 55,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a dedicated culinary professional to oversee food preparation and quality standards. This role involves supervising junior chefs, ensuring guest satisfaction, and maintaining high standards of hygiene and safety. The successful candidate will coordinate closely with the Sous Chef and Executive Chef, contributing to a positive and efficient kitchen environment. With a focus on training and development, this position offers opportunities for career advancement in a dynamic and supportive setting. If you have a passion for culinary excellence and leadership, this is the perfect opportunity for you.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Tuition Assistance

Discounted Room Rates

Training and Development

Career Advancement Opportunities

Qualifications

• Experience in food preparation and quality control is essential.
• Ability to supervise and train junior staff effectively.

Responsibilities

• Supervise daily food preparation and ensure quality standards.
• Coordinate tasks with the Sous Chef and maintain hygiene standards.

Skills

Food Preparation

Quality Control

Supervision

Communication

Hygiene and Safety

Education

Culinary Arts Certification

Tools

Kitchen Equipment

Job description

Ensuring the highest standards and consistent quality in the daily preparation and keeping up to date with the new products, recipes and preparation techniques.

Taking care of daily food preparation and duties assigned by your direct reports to meet the standard and the quality set by the restaurants.

Following the instructions and recommendations from your direct reports to complete the daily tasks.

Coordinates daily tasks with the Sous Chef.

Responsible to supervise Junior Chefs or Commis.

Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensuring that the production, preparation and presentation of food are of the highest quality at all times.

Ensuring the highest levels of guest satisfaction, quality, operating and food on an ongoing basis.

Maintain knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Maintain full awareness of all menu items, their recipes, methods of production and presentation standards.

Following good preservation standards for the proper handling of all food products at the right temperature.

Operating and maintaining all department equipment and reporting of malfunctioning equipment.

Ensuring effective communication between staff by maintaining a secure and friendly working environment.

Establishing and maintaining effective inter-departmental working relationships.

Responsible for hygiene, safety and correct use of equipment and utensils.

Produce own work in accordance with a deadline and assist and encourage others in achieving this aim.

Checking expiry dates and proper storage of food items in the section periodically.

Consulting daily with Sous Chef and Executive chef on the daily requirements, functions and any last minute events.

Guiding and training the Line Cooks, Prep Cooks, Apprentices on a daily basis to ensure high motivation and efficient and effective working environment.

Setting an example to others for personal hygiene and cleanliness while on duty.

Provide daily feedback and reporting of issues as they arise.

Assessing quality control and adhere to hotels service standards.

Other duties within the scope of the position as requested by management.

Benefits: We offer competitive wages. Full-time associates are eligible to participate in a comprehensive benefit package, which includes medical/dental/vision plans, life insurance, ST/LT disability options, tuition assistance, discounted room rates at Concord managed hotels, plus training & development and career advancement opportunities.