Chef de Partie

Pomeroy Lodging; Kananaskis Village; On-site; CAD 34,991 - 39,950; Full time

Benefits offered by this job

Annual wage and performance review

Personal days: 5 per year after 90 days

Food and Beverage discounts

Onsite staff accommodations

Health and Wellness benefits

Discounts on activities like skiing and yoga

Job summary

Pomeroy Lodging is looking for a Chef de Partie to join our culinary team in Kananaskis Village, Alberta. The role involves leading kitchen staff, ensuring high-quality food preparation, and fostering a spirit of teamwork. With an hourly rate of $25.40–$29.00 and full-time hours, the position also offers various employee benefits including food discounts and wellness programs.

Ideal candidates have 3 to 5 years of cooking experience and essential leadership skills. Join us for an exciting culinary journey!

Qualifications

• Proven leadership skills with the ability to coach a team.
• 3 to 5 years of cooking experience.
• Completion of secondary school required.

Responsibilities

• Motivate employees to provide excellence in service.
• Instruct and supervise First Cooks.
• Prepare and cook complete meals and specialty foods.

Skills

Leadership skills

Cooking experience

Sanitation and safety procedures

Menu planning

Education

Completion of secondary school

Formal education in Food and Beverage or Hospitality Management

Job description

We are recruiting for a Chef de Partie (NOC 62200). This position is full‑time 30–40 hours per week, permanent with an hourly rate of $25.40–$29.00. Overtime may be necessary as required and paid at time and a half.

Job Duties

• Motivate employees to provide excellence in service, developing strong channels of communication and fostering team spirit
• Training of individuals on job duties and sanitation and safety procedures
• Instruct and supervise First Cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays
• 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
• Estimate food requirement and may estimate food and labour costs
• May recruit and hire junior staff and apprentices
• Arrange for equipment purchases and repairs when necessary
• Ability to manage and complete all administration shift duties and reports
• Enforcing strict health and hygiene standards in the kitchen and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins
• 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
• Completion of secondary school required
• Formal education in Food and Beverage or Hospitality Management an asset
• Understand the basic structure of labour and cost controls and be able to adhere to those plans.

Benefits

• Annual wage and performance review
• Personal days: 5 per year after 90 days of continued full‑time employment
• Food and Beverage discounts at all 6 of our dining outlets
• Growth and development opportunities, both personal and professional
• Onsite newly‑renovated staff accommodations including an employee gym
• One meal per day in our employee cafeteria (taxable benefit)
• Discounts on activities offered through our Activities Committee: skydiving, yoga, rafting, to name a few
• Health and Wellness benefits (some restrictions may apply)
• Vacation accrues starting on your first day of work at a rate of 4% of your earnings
• Marriott Destinations membership providing you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels
• Discounted access to our Nordic Spa
• Discounted ski pass and golf rates