Chef De Partie

Rouge Restaurant; Calgary; On-site; CAD 40,000 - 60,000; Full time

Job summary

An established industry player in the culinary world is seeking a Chef De Partie for their Calgary location. This full-time, on-site role involves overseeing a specific kitchen station, ensuring culinary excellence, and managing inventory while training junior staff. Join a passionate team dedicated to creating memorable dining experiences through a blend of traditional and contemporary cuisine. If you thrive in a high-pressure environment and possess strong leadership skills, this is the perfect opportunity to elevate your culinary career.

Qualifications

• Proficient culinary skills including food preparation and cooking.
• Ability to work in high-pressure environments with attention to detail.

Responsibilities

• Oversee a specific station in the kitchen and prepare high-quality food.
• Manage inventory, maintain cleanliness, and train junior staff.

Skills

Culinary Skills

Inventory Management

Attention to Detail

Leadership Skills

Communication Skills

Teamwork

Food Safety Standards Knowledge

Education

Culinary Diploma

Equivalent Qualification

Job description

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Company Description

Rouge Restaurant is a distinguished dining establishment located in the historic Cross House, in the Calgary community of Inglewood. We are known for our commitment to culinary excellence and outstanding service. Our team is dedicated to creating memorable dining experiences for our guests, offering a unique blend of traditional and contemporary farmed and foraged to table cuisine.

Role Description

This is a full-time on-site role for a Chef De Partie at Rouge Restaurant, located in Calgary, AB. The Chef De Partie will be responsible for overseeing a specific station in the kitchen, preparing high-quality food, and ensuring that all dishes are cooked to culinary standards. Day-to-day tasks include managing inventory, maintaining cleanliness, training junior staff, and collaborating with the Head Chef on menu development.

Qualifications

• Proficient culinary skills, including food preparation, cooking, and plating
• Experience in inventory management and kitchen organization
• Ability to work in a high-pressure environment and maintain attention to detail
• Strong leadership and training skills for guiding junior staff
• Excellent communication and teamwork abilities
• Culinary diploma or equivalent qualification
• Previous experience in a similar role is an asset
• Knowledge of food safety standards and regulations

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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