Chef de Partie - National Westhills

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
180 Stewart Green SW
Calgary, AB T3H 3C8, CAN

Description

ABOUT THE POSITION

National Westhills is looking for Chefs De Partie to fill out their team on a full-time permanent contract. Reporting to the Executive Sous Chef, the Chef de Partie contributes to all back of house operations and is responsible for several functions including but not limited to food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHO WE ARE

Nestled in the corner of southwest Calgary, our Westhills location brings a little downtown flavour to where you live. The food menu is big and well-considered, and dishes pair well with our curated selection of craft beers from small North American brewers.

WHAT WE OFFER

• Competitive hourly wage
• Gratuities
• Duty meals
• Extended health benefits after 90 days for employees working 28+ hours per week
• 25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU’LL DO

• Maintain ongoing communication and provide input to Executive Sous Chef for menus, recipes, and processes that will improve revenue, productivity, customer service, and food quality, while decreasing expenses.
• Report any ordering requirements or inventory issues to the Executive Sous Chef.
• Provide coaching, mentorship, and leadership to all cooks within the kitchen assisting with work, training, and development.
• Lead culinary team in the absence of the Executive Sous Chef.
• Ensure that the kitchen area and equipment are always maintained at the highest level of cleanliness.
• Ensure all food products are stored in appropriate containers,labeled,and rotated,tominimize waste, maximize quality, and ensure freshness.
• Ensure the highest level of hygiene and food safety is adhered to by all employees in the preparation and handling of food items.
• Respond in a positive and timely manner to all internal and external guest requests and complaints during service, while meeting standards to exceed the guest’s expectations.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Create organized prep sheets with Executive Sous Chef on a daily basis to ensure the delegation of food production tasks are carried out by the culinary team.
• Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
• Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
• Maintain composure and professionalism ensuring the culinary team is supported and prepared for peak hours.
• Perform ad-hoc duties as required.

WHAT YOU HAVE

• 1-2+ years’ experience in a similar position is required.
• Advanced knowledge of industry best practices and guest services.
• Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
• Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
• Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.
• Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
• Working knowledge of applicable employment related legislation.
• Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
• Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Valid Food Safe Certification.
• Ability to stand for extended periods of time and lift 50lbs.
• Comfortable using Microsoft Office Suite.
• Possess high professional ethics and avoid extreme familiarity or conflicts with other.
• Must be over 18 as alcohol service and open scheduling availability is a requirement.