Chef de Partie

Pomeroy Lodging; Calgary; On-site; CAD 45,000 - 60,000; Full time

Job summary

Pomeroy Lodging is seeking a Chef de Partie to lead culinary operations. You will support a team in delivering exceptional dining experiences while ensuring quality and safety in food preparation. We offer competitive wages, health benefits, and opportunities for professional growth.

Benefits

Competitive wages and Health benefits

Paid on-the-job training

Growth opportunities

Personal days

Employee Travel program

Food and Beverage discounts

Qualifications

• 3 to 5 years of cooking experience, 1-2 years as Chef de Partie.
• Valid Foodsafe certificate or advanced Food Safety certification.

Responsibilities

• Motivate employees and develop communication.
• Prepare and cook complete meals.
• Enforce health and hygiene standards.

Skills

Leadership

Communication

Multitasking

Attention to detail

Education

Cook’s trade certification

Formal education in Food and Beverage or Hospitality Management

Job description

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We are looking for a Chef De Partie to join our team!

Do you have a strong eye for detail? The ability to thrive while multitasking? This is the perfect job for you! We also offer top-of-market wages and excellent perks.

Job Description

As the Chef de Partie, you are authorized to support a team of culinary professionals in creating inspired and memorable dining experiences for our guests. You will achieve this by executing a culinary program that matches the brand experience, ensuring quality is delivered every time and making business decisions that are focused on upholding the highest standards in guest service while delivering against key financial goals and performance metrics.

Job Duties

• Motivate employees to provide excellence in service, developing strong channels of communication and fostering team spirit.
• Training of Individuals on job duties, sanitation and safety procedures.
• Instruct and Supervise First Cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals In restaurant, banquets or assigned kitchen or specialty foods such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes.
• The Chef de Partie will assist with the implementation of new menus as well as the production and standardization of those menus.
• Prepare and cook food ensuring highest quality standards have been met, maintaining a safe and organized work area.
• Check and complete daily checklists, including hazard analysis, critical control points (HACCP) forms, and temperature logs etc.
• Enforcing strict health and hygiene standards in the kitchen and following the rules of health and safety.
• Monitoring portion and waste control.
• Attend training courses and seminars as and when required.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitization. May requisition food and kitchen supplies
• Follow good preservation standards for the proper handling of all food products at the right temperature
• Flexible shifts hours will be required
• Ensures the safe operation of kitchen equipment by inspecting for, reporting and correcting safety hazards.
• Makes assessments as to production methods for menu items and communicates these recommendations to the Sous Chef.
  
  

Employment Experience And Educational Requirements

• Proven leadership skills with the ability to coach a team.
• 3 to 5 years of cooking experience with 1-2 years’ experience as a Chef de Partie.
• Cook’s trade certification, or equivalent credentials are required.
• Formal education in Food and Beverage or Hospitality Management is an asset.
• Valid Foodsafe certificate or advanced (Level 2) Food Safety certification is required.
  
  

Amazing Perks

• Competitive wages and Health and Wellness benefit plan.
• Paid on-the-job training with additional learning opportunities.
• Growth and development opportunities, both personal and professional.
• Personal days: 5 per year after 90 days of continued full-time employment.
• Marriott Employee Travel program providing you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels.
• Pomeroy Stay Travel Program.
• Food and Beverage discounts at the Botanicus Kitchen + Bar.
  
  

Working Conditions

This position may work dayshift, afternoon, or evening shift any day of the week or weekend with long days to meet periodic upturns in business demands or meet deadlines. This position is set in a fast-paced and, at times, high-pressure environment that requires continuous physical movement, the ability to lift up to 30 lbs., and the ability to manage multiple sequences and demands. There may be periods of independent work and changes in temperature from the back to the front of the house.

At Westin, we understand each guest is unique; hence, we customize care and attention to create a personalized and distinctive experience. We believe in proactively meeting guest needs and not just reactively. We inspire associates to tap into their intuition to anticipate guest’s every desire. At Westin, we offer our guests countless opportunities to maintain their well-being while restoring a sense of control so that they leave feeling better than when they arrived.

About Pomeroy Lodging

Pomeroy Lodging is Western Canada’s leader in hospitality and lodging. Driven to meet every need, we own and operate a comprehensive range of hotels and resorts throughout the West. Our investment goes well beyond the walls of our hotels and the land we build on. Pomeroy Lodging is committed to investing heavily in our people, properties, and communities.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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