Chef de Partie — Alpine Kitchen Leader

The Lake Louise Ski Area Ltd; Lake Louise; On-site; CAD 42,000 - 60,000; Full time

Benefits offered by this job

Lift pass

Discounts at resorts

Free group lessons

Gondola rides

Employee transport

Food & beverage discounts

Family passes

RRSP matching

Extended health care

Job summary

The Lake Louise Ski Area Ltd. in Lake Louise, AB, is seeking a Chef De Partie to lead outlet kitchen staff and ensure top food quality daily. The role requires a proven leader with strong communication skills and the ability to supervise and mentor others.

You will manage kitchen inventories, uphold sanitation standards, and contribute to menu planning while controlling labor and food costs. Experience with high production buffet and line service, Red Seal or equivalent, and a food safety

Qualifications

• Minimum of 3 years supervisory experience with high production buffet & line experience.
• Canadian Red Seal, Provincial Papers or equivalent.
• Food safety certification required.
• HACCP training considered an asset.
• Police Background Check from home country or province required.

Responsibilities

• Oversee kitchen staff and ensure quality of food preparation and service daily.
• Provide direction, training and ongoing development to employees.
• Monitor labor, inventory and cost control targets.
• Manage ordering needs and portioning, rotation and waste.
• Communicate with team to ensure department success.
• Uphold sanitation, safety standards and proper storage of food.

Skills

Leadership

Communication

Interpersonal skills

Organized

Detail oriented

Problem solving

Team building

Education

Canadian Red Seal

Food safety certification

HACCP training

Provincial Papers or equivalent

Job description

The Lake Louise Ski Area Ltd. in Lake Louise, AB, is seeking a Chef De Partie to lead outlet kitchen staff and ensure top food quality daily. The role requires a proven leader with strong communication skills and the ability to supervise and mentor others.

You will manage kitchen inventories, uphold sanitation standards, and contribute to menu planning while controlling labor and food costs. Experience with high production buffet and line service, Red Seal or equivalent, and a food safety