Chef de Partie (Hotel Kitchen)

Rivercreeresort; Alberta; On-site; CAD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a Chef de Partie to join their dynamic kitchen team. This role involves preparing meals, maintaining kitchen cleanliness, and ensuring compliance with food safety standards. The ideal candidate will have extensive culinary skills and experience in a high-volume environment, with a focus on guest satisfaction and team collaboration. This is a fantastic opportunity to work in a progressive setting, where you can grow your culinary career and be part of a skilled management team dedicated to excellence in service.

Benefits

Competitive wage

Excellent benefits

Shuttle service

Circle of Service program

Qualifications

• Minimum six years of cooking experience in a high-volume environment required.
• Previous Chef de Partie experience preferred.

Responsibilities

• Ensure compliance with Food & Beverage policies and local health regulations.
• Organize and participate in food production in the culinary department.
• Provide training and feedback to new hires and associates.

Skills

Culinary Skills

Food Handling Knowledge

Sanitation Standards

Supervisory Skills

Education

High School Diploma

Job description

Join to apply for the Chef de Partie (Hotel Kitchen) role at River Cree Resort & Casino

Overview
The Chef de Partie is responsible for assisting in preparing all meals and ensuring the kitchen and dining areas are clean and sanitary at all times. They must be able to work fast yet diligently with a focus on consistency while open to direction.

Responsibilities

1. Operations/Property Management
   • Ensures compliance with all Food & Beverage policies, standards and procedures.
   • Ensure all food is prepared and handled safely according to local health department regulations.
   • Organize, coordinate and participate in food production in the culinary department.
   • Assign production and preparation levels based on projected business forecast.
   • Ensure that daily products are pulled from the freezer and ready to use daily using par levels.
   • Maintain a consistent and standardized line setup and use production charts/function sheets to determine minimum quantities to be produced.
   • Fill out dry store requisition and stock the food items accordingly.
   • Ensure the station is well stocked during service and notify the culinary managers about any 86 products.
   • Understand and maintain all standard recipes.
   • Enhance food quality and presentations with proper garnishes.
   • Enforce policy to use recipe cards/used records and notify management of any substandard products.
   • Follow proper handling and ensure food is cooked at the right temperature.
   • Enforce HACCP standards when storing food items and practice clean as you go.
   • Maintain high standards of sanitation and cleanliness in all refrigerators, freezers and dry storage.
   • Ensure all food is rotated using FIFO and all food products are dated and labeled at all times.
   • Report any discrepancies relating to procedures, equipment functionality and associate performance in the kitchen to the management in a timely manner.
   • Fill out appropriate documentation for refrigerators, freezers, cooking, cooling & holding food temperature logs using approved forms.
   • Avoid food wastage in the kitchen and understand concepts of food cost control.
   • Ensure a proper handover and closing down the station as per the standards.
   • Create a daily feature and inspect all food products for quality before they are sold.
   • Ensure that the associates in their respective stations are dressed in proper uniform and take breaks at appropriate times.
   • Understand the 30 Essential Food Safety Checklists and follow them thoroughly.
2. Guest Satisfaction
   • Understand brand strategy and actively promote excellent customer service attributes.
   • Ensure that the associates understand the guidelines and scores to improve guest satisfaction.
3. Human Resources
   • Provide support and on-the-job training for new hires to successfully perform their jobs.
   • Communicate and provide performance feedback and commendations.
   • Establish an open and collaborative relationship with the associates and the managers.
   • Develop and mentor the associates to retain talent within the department.
4. Financial Management
   • Support in managing department controllable expenses including food cost, supplies, uniforms and equipment.
   • Understand the impact of kitchen operations on the overall hotel financial goals; educate staff on details as appropriate.
5. Other
   • Look out for the safety of yourself, co-workers and follow all Health and Safety requirements in the workplace.
   • Perform other duties as assigned to meet business needs.

Qualifications

• High School Diploma or equivalent required.
• Minimum six years cooking experience in a high volume environment is required.
• Previous Chef de Partie experience is preferred.
• Hotel experience is preferred.
• Journeyman papers or equivalent training/experience would be preferred.
• Experience successfully supervising a diverse group of associates.
• Excellent culinary skills; possesses the ability to perform all functions in the culinary operation.
• Extensive knowledge of food handling and sanitation standards.

The schedule for this position may vary and would require the ability to work shift work, late nights, weekends and holidays.

WE OFFER

• A competitive wage and excellent benefits.
• Shuttle service from West Edmonton location.
• All associates participate in our “Circle of Service” program which rewards and empowers individuals who provide outstanding customer service.
• An opportunity to work within a progressive, exciting team environment.
• An opportunity to work with a skilled Management team.

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Gambling Facilities and Casinos