Chef De Partie

Relais & Châteaux - Italia / Italy; Lake Louise; On-site; CAD 40,000 - 70,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a passionate Chef De Partie to join their dynamic kitchen team. This role offers a unique opportunity to work in a historic setting, where culinary excellence meets breathtaking scenery. As a Chef De Partie, you will oversee a specific kitchen section, ensuring high culinary standards are met while collaborating with experienced chefs to create innovative menu items. If you have a flair for creativity and a commitment to quality, this position is perfect for you. Join a team dedicated to delivering exceptional dining experiences in a stunning mountain environment.

Qualifications

• Culinary diploma or equivalent qualification required.
• Proven experience as a Chef de Partie in a high-end establishment.

Responsibilities

• Oversee dish preparation and ensure culinary standards.
• Train and mentor junior kitchen staff for skill enhancement.
• Maintain cleanliness and adhere to food safety guidelines.

Skills

Culinary Techniques

Kitchen Management

Food Safety Regulations

Team Leadership

Communication Skills

Education

Culinary Diploma

Job description

Company Description

Situated in the village of Lake Louise on the banks of Pipestone River, the historic Post Hotel & Spa has been welcoming guests for over 80 years. Warm, inviting, and steeped in history, Post Hotel & Spa offers unparalleled access to breathtaking scenery, world-class skiing, and exquisite dining. We are your ideal home base for rejuvenating mountain adventure.

Job Description

Position: Chef De Partie

Department: Kitchen

Report to: Executive Chef/Executive Sous Chef

Hours: As required

Position Overview:

Chef De Partie assists in overseeing a specific section of the kitchen, ensuring the highest culinary standards are met and contributing to the success of The Post’s culinary operations.

Duties and Responsibilities:

• Execute and oversee the preparation of dishes within the assigned section.
• Collaborate with the Executive Chef/Executive Sous Chef/Sous Chefs to plan and develop menu items.
• Train and mentor junior kitchen staff, ensuring high levels of skill and efficiency.
• Monitor food quality, presentation, and consistency to meet restaurant standards.
• Maintain a clean and organized work environment, adhering to food safety and sanitation guidelines.
• Assist in inventory management, ordering, and stock rotation for the assigned section.
• Contribute creative ideas to enhance menu offerings and seasonal specials.
• Ensure compliance with health and safety regulations in the kitchen.
• Participate in menu tastings, special events, and culinary promotions.
• Collaborate with other kitchen team members to ensure smooth service during peak hours.

Qualifications

• Culinary diploma or equivalent qualification.
• Proven experience as a Chef de Partie in a high-end restaurant or similar establishment.
• Strong knowledge of culinary techniques, presentation, and kitchen management.
• Ability to lead and motivate a team in a fast-paced environment.
• Excellent communication and organizational skills.
• Creative flair and a passion for culinary arts.
• Knowledge of food safety and sanitation regulations.
• Ability to stand for extended periods, lift heavy kitchen equipment, and work in a high-pressure kitchen environment.

Additional Information

Candidates can apply by visiting the careers section on our website at https://posthotel.com/careersor by emailing their resume and qualifications directly to [e-mail].