Chef de Partie Full Time

COMPASS GROUP CANADA; Calgary; Hybrid; CAD 60,000 - 80,000; Full time

Job summary

Compass Group Canada is seeking a Kitchen Supervisor to oversee daily culinary operations in a fast-paced, high-volume environment. You will supervise cooks and hourly staff, ensure adherence to recipes, production standards, and food safety procedures, and lead daily briefings with strong focus on quality and efficiency.

You will manage inventory, assist with menu testing, and step in for the Sous Chef as needed, ensuring timely delivery and presentation of meals.

Qualifications

• Two years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Excellent communication skills (written and verbal) in English.

Responsibilities

• Cook and prepare food following approved recipes and production standards.
• Conduct daily briefings and assign tasks to cooks and monitor their tasks and performance.
• Supervise hourly food service associates.
• Store food following all food safety and sanitation procedures.
• Ensure proper food handling, presentation, portion control and serving temperatures.
• Maintain sanitation of equipment, supplies and utensils and clean work areas.
• Explain daily menu items accurately to associates.
• Monitor peak production and service hours.
• Track production, consumption and waste; inform sous chef when supplies are low.
• Assist the Sous Chef with recipe testing and tasting; run the kitchen when needed.

Skills

Culinary supervisory experience

Team leadership

English communication

Education

Post-secondary education in culinary or related studies

Job description

Essential Duties and Responsibilities:

• Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders.
• Conduct daily briefings and assign tasks to cooks and monitor their tasks and performance.
• Supervise hourly food service associates.
• Store food in designated areas following all corporate and provincial food safety and sanitation procedures.
• Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
• Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area.
• Demonstrate complete understanding of daily menu items and accurately explain them to associates.
• Keep up with peak production and service hours.
• Monitor inventory and deliveries of products and supplies. Track product production, consumption and waste. Inform sous chef when supplies or products are low.
• Working directly under the sous chef or executive chef.
• Assisting the Sous Chef with recipe testing and tasting, stepping in to run the kitchen when the Sous chef is away.
• Ensure all the cooking and Preparation, Chiller & Freezer logs are filled correctly and validated on daily basis.

Qualifications:

• Two years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Post-secondary education in culinary or related studies.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal) English.