Chef de Partie

Rosewood Hotel Group; Vancouver; On-site; CAD 40,000 - 70,000; Full time

Job summary

An established industry player seeks a passionate Chef De Partie to join their culinary team. This role involves preparing and servicing exquisite food items, maintaining high standards of quality and presentation, and training entry-level culinary staff. You'll work closely with the Executive Chef to ensure the kitchen operates smoothly and efficiently. If you have a flair for creativity, a strong background in culinary arts, and a commitment to excellence, this is a fantastic opportunity to grow your career in a prestigious environment that values personal and professional development.

Benefits

Culinary Development Opportunities

Health Benefits

Employee Discounts

Professional Growth Programs

Qualifications

• 3+ years of experience in a 4- or 5-star hotel or restaurant.
• Knowledge of food handling and safety regulations.

Responsibilities

• Prepare and service food items according to hotel standards.
• Train entry-level culinary staff and maintain kitchen organization.
• Ensure cleanliness and compliance with health regulations.

Skills

Culinary Skills

Knife Proficiency

Team Leadership

Food Presentation

Sanitation Knowledge

Education

High School Diploma

Culinary Certification

Red Seal Certificate

Tools

Kitchen Equipment

Food Safety Equipment

Job description

The Chef De Partie will be responsible for preparing and servicing all food items, according to the production standards established by the Executive Chef. Maintains par stock, receives, and examines food products and supplies to ensure quality and quantity meet hotel standards and specifications. Training of all entry-level culinary staff on both the hot and cold lines of the kitchen in accordance with standards and policies. Required to be proficient in knife and kitchen equipment, as well as the preparation of soups, sauces, and plate presentation.

Key Responsibilities

• Meet with Ex. Sous Chef/Executive Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Upkeep of daily mise-en-place at perfect condition to ensure first-class production. Assist in maintenance and inform Kitchen leadership of shortages in mise-en-place required for service.
• Encourage potential and apprentice chefs in their work, offering guidance in accordance with culinary standards, recipes, and menus of the hotel. Assist in storage of food items.
• Prepare and assign production and prep work for Line Cooks to complete; review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Ensure that opening shift completes startup of Kitchen/Banquet line and designated prep work.
• Prepares and services all food items according to hotel recipes and standards.
• Ensures consistency in presentation of prepared food items; ensures minimum waste related to food preparation.
• Meets demands to a high standard of quality and in a timely manner.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Demonstrate knowledge and is willing to learn and strive to achieve proficiency under guidance from the Executive Chef/Executive Sous Chef.
• Maintain and strictly abide by Provincial/Federal sanitation/Health regulations and Hotel requirements.
• Maintain professional business confidentiality as required. Attend departmental briefings and mandatory meetings.
• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Maintain the highest standard of professionalism, ethics, grooming, and attitude towards guests, clients & internal guests. Contribute an energetic and positive attitude to the hotel atmosphere. Perform other related duties as required.
• Other duties as required.

Qualifications

• Minimum 3 years’ experience with advanced work-related and supervisory experience in a 4- or 5-star hotel or restaurant.
• High school diploma; culinary certification preferred or a relevant field of work, or an equivalent combination of education and work-related experience.
• Red Seal certificate. Knowledge of food handling (Food Safe certificate), ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team and the ability to be a leader and teacher to co-workers.
• Know the accident and safety standards for the hotel/resort and be able to respond to a guest/customer request for medical assistance. Knowledge of safety equipment and procedures as outlined by the Hotel. Knowledge of special medical assistance in regard to food allergies and health needs of the hotel/resort guest/customer.
• Required to speak, read and write English, with fluency in other languages preferred.
• Red Seal Certification / Food Safe Certificate / First Aid Certificate is a plus.
• We encourage personal and professional growth. Continue the Rosewood Journey through global talent development opportunities.
• Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.