Chef de Partie — Lead Kitchen, Mentorship & Prep

Concorde Entertainment Group; Calgary; On-site; CAD 25,000 - 36,000; Full time

Benefits offered by this job

Competitive hourly wage

Gratuities

Duty meals

Extended health benefits after 90 days

Discounts on food & beverage

Job summary

National Westhills in Calgary seeks a Chef de Partie for a full-time permanent role. Reporting to the Executive Sous Chef, you will handle food prep, inventory control, and staff training, ensuring high service and brand standards.

Key duties include coaching cooks, managing prep, maintaining cleanliness, and ensuring food safety. Opportunity to lead in the Executive Sous Chef’s absence and drive kitchen performance.

Qualifications

• 1-2+ years’ experience in a similar position.
• Advanced knowledge of industry best practices and guest services.
• Strong English communication skills with ability to establish and develop relationships.
• Leadership skills in hospitality and ability to train a team.
• Food Safe Certification and ability to lift 50lbs.

Responsibilities

• Maintain communication with Executive Sous Chef for menus, recipes, and processes.
• Provide coaching and leadership to cooks and assist with training.
• Lead kitchen in the absence of the Executive Sous Chef.
• Ensure cleanliness of kitchen area and equipment.
• Store, label, and rotate food to minimize waste and ensure freshness.
• Adhere to hygiene and food safety standards for all staff.
• Respond to guest requests and complaints with professionalism.
• Create daily prep sheets with the Executive Sous Chef for task delegation.
• Supervise food production to maintain quality across areas.
• Stay composed during peak hours and assist with ad-hoc duties.

Skills

English communication

Leadership

Food safety

Inventory control

Team collaboration

Tools

Microsoft Office

Job description

National Westhills in Calgary seeks a Chef de Partie for a full-time permanent role. Reporting to the Executive Sous Chef, you will handle food prep, inventory control, and staff training, ensuring high service and brand standards.

Key duties include coaching cooks, managing prep, maintaining cleanliness, and ensuring food safety. Opportunity to lead in the Executive Sous Chef’s absence and drive kitchen performance.