Chef de Partie

Holiday-Inn; Winnipeg; On-site; CAD 42,000 - 62,000; Full time

Job summary

Holiday-Inn is seeking a FULL-TIME Chef De Partie to join our Kitchen Team. The role requires flexibility across weekdays, weekends, evenings, and holidays, with overtime as business levels dictate.

The candidate will oversee kitchen operations, supervise staff, coordinate with senior chefs, and ensure seasonal menu offerings while maintaining high standards of sanitation and cost control.

Qualifications

• High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred
• Minimum 2–4 years of experience as Chef de Partie in hotels with similar style and standards
• Must be able to read and follow recipes and maintain hygiene standards

Responsibilities

• Oversees and directs all aspects of the kitchen operation and coordinates functions with other Food & Beverage department heads
• Supervise the day to day functions of Kitchen staff and control costs to maximize profit
• Plan seasonal menu offerings with Chef Manager and Regional Executive Chef
• Maintain sanitation and health regulations and ensure proper maintenance of equipment
• Prepare sauces, dressings, and items following recipes and yield guides

Skills

Supervisory experience

Shift work flexibility

Communication skills

Education

High School diploma or equivalent vocational training certificate

Job description

We are seeking a FULL-TIME Chef De Partie to be a part of our Kitchen Team. The successful candidate would need to be available to work a variety of shifts - weekdays, weekends, evenings and holidays - as well as occasional overtime as business levels dictate.

PositionOverview:

Oversees and directs all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Chef Manager.

• Supervise the day to day functions of all Kitchen employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit.
• Collaborate with Chef Manager and Regional Executive Chef to keep menu offerings seasonal and changing weekly.
• Ensure a creative and consistent daily soup rotation, communicate with theculinaryemployees to comeup with different kinds of soups varying in textures and influenced by the season andmarket availability. Create garnishes to compliment soups and participate in the creative presentationof the dish
• Ensure breakfast table is maintained and collaborate with Chef Manager and Regional Executive Chef for new items. Monitor consumption to adjust usage levels adequately to demand.
• Work with the Chef Manager and Regional Executive Chef to plan menus based offerings that are in season.
• Must be able to produce sauces, condiments, dressings based on specificrecipes.
• Manage production of outlet preparation. Communicate with Chef Manager and Regional Executive Chef when items are low and need to be replenished
• Participate in the cost control performance of the culinary team by spot checking stock according to policies in place
• Maintain and strictly abide by provincial sanitation/health regulations, brand and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
• Meet with the Chef Manager and Regional Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.
• Prepare all menu items following recipes and yield guides, according to departmental standards.
• Inform Chef Manager of any foreseeable shortages before items run out.
• Minimize waste and maintain controls to attain forecasted food cost.
• Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene.
• Also ensure optimum performance in all above areas.
• Set and train, and promote department Standards of Excellence.
• Conduct administrative work as required.

Qualifications:

To perform this job successfully an individual must be able to perform each essential duty toa satisfactory standard. The requirements listed below are representative of the knowledge skilland/or ability required. Reasonable accommodations may be made to enable individuals with disabilitiesto perform the essentialfunctions.

Education:High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred;

Experience:Should have a minimum of 2-4 years of experience as Chef de Partie or similar inhotels with similar style andstandards

Basic Expectations:Demonstrates knowledge of all culinary operations. Be able to plan and preparefor restaurant, catering, bar and room service operations. Be able to prepare and also train culinary staffofsuch basic items like preparation, presentation of foods such as salads, sauces, soups, butchering,etc.

Experience in cold and hot prepared foods for buffets, and basic pastryknowledge.

Supervisory Responsibilities:Responsible for managing the Kitchen environment. Includes linecooks, pantry and banquet staff. Assist in training, planning, directing work; addressing complaintsand resolving problems, and promoting department Standard ofExcellence.

Language Skills:Must have good working knowledge of the English language ability to readand comprehend instructions, short correspondence, and memos. Ability to communicate in a secondlanguage is aplus.

Physical Ability:While performing the duties of this job the employee is regularly required to talkand hear. The employee is frequently required to stand, walk and sit. The employee must regularly liftand/or move up to 20-30 pounds, and occasionally lift and/or move up to 50pounds.

Note:

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

In our commitment to provide a selection process and work environment that is inclusive and barrier free, accommodation will be provided in accordance with the Canadian Human Rights Code. Any special accommodation needs required in order to allow you to participate in the hiring and employment process to your full potential can be arranged in advance by contacting the Hiring Manager to arrange reasonable and appropriate accommodation.

We thank all applicants for their interest in this position. Kindly be aware that only those selected for an interview will be contacted.