Chef De Partie

Spirit Ridge; Osoyoos; On-site; CAD 42,000 - 70,000; Full time

Job summary

Spirit Ridge in Canada is seeking a Chef De Partie reporting to the Executive Chef to craft our unique menu items and deliver exceptional guest experiences. The role focuses on high-quality food prepared to order, coaching junior team members, maintaining a clean, organized kitchen, and upholding Hyatt service standards and professional conduct in a fast-paced, high-volume property.

The candidate will have a Culinary Journeyman Red Seal or equivalent, 3+ years cooking, and 5+ years in

Qualifications

• Culinary Journeyman Red Seal certificate or equivalent.
• Minimum of 3 years cooking experience.
• Minimum of 5 years restaurant line cooking experience in Banquets and knowledge of fine dining.
• Knowledge of butchery of meats & fish and preparation of soups and sauces.
• Must be able to work in all areas of the line.
• Long hours may be required.

Responsibilities

• Coach and counsel employees to reflect Hyatt service standards and procedures.
• Assume daily responsibilities according to schedule and business needs.
• Preparation of Outlet, Banquet and any other food requirements.
• Requisitioning of food, beverage and dry goods from the storeroom.
• Check daily food requirements and prepare them accordingly.
• Ensure that refrigerators, freezers, working areas and kitchen are kept clean.
• Ensure that equipment is functioning, sanitized and that any maintenance is reported to engineering.
• Ensure strict control of waste and portion and help to control food quality and cost using standard recipe methods, pictures and maintain low inventory.
• Must never say no to a guest request without offering an alternative.
• Must comply with requests from departmental managers.
• Attend appropriate meetings.
• Other duties as required

Skills

High energy

Entrepreneurial spirit

Motivational leader

Effective communicator

Exceptional customer service

Bottom-line improvement

Education

Culinary Journeyman Red Seal certificate

Minimum of 3 years cooking experience

Minimum of 5 years restaurant line cooking experience and knowledge of fine dining

Knowledge of butchery of meats & fish and preparation of soups and sauces

Job description

Reporting to our Executive Chef, as our Chef De Partie, your talent and ability to prepare and execute our unique menu items will create special moment for our guests.

The primary duty of our Chef De Partie is to prepare high quality food to order for guests based on established guidelines, coach & supervisor more junior team members, keep work area clean and organized and conduct his or her self in a positive professional manner.

Duties will include

• Coach and counsel employees to reflect Hyatt service standards and procedures
• Assume daily responsibilities according to schedule and business needs.
• Preparation of Outlet, Banquet and any other food requirements.
• Requisitioning of food, beverage and dry goods from the storeroom.
• Check daily food requirements and prepare them accordingly.
• Ensure that refrigerators, freezers, working areas and kitchen are kept clean.
• Ensure that equipment is functioning, sanitized and that any maintenance is reported to engineering.
• Ensure strict control of waste and portion and help to control food quality and cost using standard recipe methods, pictures and maintain low inventory.
• Must never say no to a guest request without offering an alternative.
• Must comply with requests from departmental managers.
• Attend appropriate meetings.
• Other duties as required

You will bring:

• Culinary Journeyman Red Seal certificate required or equivalent
• Minimum of 3 years cooking experience
• Previous experience in Banquets, minimum of 5 years restaurant line cooking experience and knowledge of fine dining.
• Knowledge of butchery of meats & fish and preparation of soups and sauces
• Must be able to work in all areas of the line.
• Long hours may be required.
• Long stretches between days off can be possible in high volume times.
• In and out of refrigerators/freezers with some frequency.
• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line
• Creativity, organization and self-motivation