Chef De Partie/Jr. Sous Chef

Kaizen Lab Inc.; Calgary; On-site; CAD 42,000 - 60,000; Full time

Job summary

Kaizen Lab Inc. in Calgary is seeking a Chef De Partie to support BOH operations, ensure quality and timely service, and lead when the Executive Chef is absent.

You will manage kitchen activities, supervise staff, and uphold food safety standards. Ideal candidates have Red Seal, Safe Food handling, 3–5 years supervisory kitchen experience, and strong organizational skills to thrive in a high-volume environment.

Qualifications

• Must possess Red Seal certificate.
• Must have current Food Safe handling certification.
• Must have 3-5 years experience in a progressive lead role or supervisory capacity of a large volume food service operation.

Responsibilities

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keep track of new trends in the industry.
• Assist Food & Beverage management team with stock-take as requested.

Education

Red Seal certificate

Food Safe handling certification

Tools

Outlook Express

Microsoft Office (Word and Excel)

Job description

Job Overview

Chef De Partie will be responsible to support and assist in all operational processes and procedures pertaining to the Back of the House (BOH) operations. They must possess excellent organizational and management skills and have a thorough understanding of cooking ingredients and techniques. The Chef de Partie must be able to work well under pressure as they need to efficiently deal with multiple tasks at one time. They must exercise good judgment regarding food safety and hygiene in order to protect customers from food contamination. In the absence of the Executive Chef, they are responsible to lead, coach, motivate and oversee all staff and aspects of the Food & Beverage â– Back of the House departmental operations. They will ensure that prudent decisions are made in order to maintain operational efficiencies and are required to take all necessary precautions to protect the safety and health of workers and ensure that safe work practices are developed and adhered to.

Responsibilities and Duties

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
• Consistently offer professional, friendly, and proactive guest service while supporting fellow Colleagues.
• Prepare and service all food items for a la carte menus according to restaurant recipes and standards.
• Actively share ideas, opinions, and suggestions in daily shift briefings.
• Maintain proper rotation of product in all coolers to minimize wastage/spoilage.
• Ensure storeroom requisitions/orders are accurate.
• Have full knowledge of all menu items, daily features, and promotions.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures, and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Other duties as assigned.
• Assist Food & Beverage management team with stock-take as requested.
• Assist in transporting of food, beverage, and other items to and from the kitchen.
• Assist kitchen team in replenishing food items, crockery, cutlery, etc., on special functions/busy periods.
• Attend Department meetings as requested.

Education and Experience

• Must possess a Red Seal certificate.
• Must have current Food Safe handling certification
• Must have 3-5 years experience in a progressive lead role or supervisory capacity of a large volume food service operation.

• Proven hands-on experience in leading, motivating and scheduling a large team of kitchen employees.
• Specific Hospitality food and beverage operational experience would be an asset with an understanding of menu design, inventory control and food cost practices and procedures.
• Training in Outlook Express, Microsoft Office (Word and Excel) is required.

Skills and Abilities

• Excellent interpersonal and communication skills are required in order to promote, maintain and deliver impeccable service standards at all times.
• Customer service experience and well-developed leadership skills.
• Ability to work in a physically demanding area and be familiar with a high-volume, fast-paced, multi-tasking environment
• Must be able to work in a diverse high stress environment (workload, conflict situations, etc).
• Proven ability to coach and mentor associates.
• Ability to maintain their composure even when dealing with angry or demanding patrons (or staff).
• Excellent negotiating, oral and written communication skills.
• Must be accurate and detail oriented.
• Ability to work and thrive in a team-oriented environment, and be able to function independently also
• Accurate and clear, concise reporting.
• Constant standing and walking throughout shift.
• Frequent lifting and carrying up to 30 lbs.
• Occasional kneeling, pushing, pulling.
• Occasional ascending or descending ladders, stairs, and ramps
• May require lifting weight of up to approximately 50 lbs.