Chef de Partie (Hotel Kitchen)

River Cree Resorts & Casino; Alberta; On-site; CAD 30,000 - 60,000; Full time

Job summary

A premier hospitality venue in Alberta is seeking a Chef de Partie to oversee food production while maintaining high standards of sanitation and compliance with safety regulations. The role requires at least six years of culinary experience, with a strong emphasis on supervisory skills and a commitment to guest satisfaction. The ideal candidate will thrive in a fast-paced kitchen environment and contribute to a collaborative team culture.

Benefits

Competitive wage and excellent benefits

Shuttle service from West Edmonton location

Circle of Service program rewards

Qualifications

• Minimum six years cooking experience in high volume environment is required.
• Previous Chef de Partie experience is preferred.
• Extensive knowledge of food handling and sanitation standards.

Responsibilities

• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Organize, coordinate and participate in food production in the culinary department.
• Support in managing department controllable expenses including food cost, supplies, uniforms and equipment.

Skills

Culinary skills

Food safety knowledge

Supervisory skills

Sanitation standards

Education

High School Diploma or equivalent

Job description

Overview

The Chef de Partie is responsible for assisting in preparing of 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

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 the daily products are pulled from the freezer and ready to use daily using par levels.
• Maintain a very consistent and standardized line setup and use production charts / function sheets to determine minimum quantities to be produced.
• Fill out dry store requisitions and stock the food items accordingly.
• Ensure the station is well stocked during service and notify the culinary managers about any 86 products.
• Understands and maintains all standard recipes.
• Enhances food quality and presentations with proper garnishes.
• Enforces policy to use recipe cards/records and notify management of any substandard products.
• Follows proper handling and ensure food is cooked at the right temperature.
• Enforces HACCP standards when storing food items and practices clean as you go.
• Maintains 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, labeled at all times.
• Reports any discrepancies relating to procedures, equipment functionality and associate performance in the kitchen to the management in a timely manner.
• Ensure to fill out appropriate documentation for refrigerators, freezers, cooking, cooling & holding food temperature logs using approved forms.
• Ensure to avoid food wastage in the kitchen and understand concepts of food cost control.
• Ensure a proper hand over and closing down the station as per the standards.
• Create a daily feature and inspect all food products for quality before it is 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.

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.

Human Resources

• Provide support and on the job training for new hires to successfully perform their jobs.
• Communicate and provide performance feedback and issues commendations.
• Establish an open and collaborative relationship with the associates and the managers.
• Develop and mentor the associates to retain talent within the department.

Financial Management

• Support in managing department controllable expenses including food cost, supplies, uniforms and equipment.
• Understands the impact of kitchen operations on the overall hotel financial goals; educates staff on details as appropriate.

Other

• To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace.
• Performs other duties as assigned to meet business needs.

Qualifications

• High School Diploma or equivalent required.
• Minimum six years cooking experience in 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.