Lead Line Cook – Premier Hotel Kitchen & Growth

Pomeroy Lodging; Olds; On-site; CAD 50,000 - 70,000; Full time

Benefits offered by this job

Competitive wages

Health and Wellness benefit plan

Paid on-the-job training

Growth and development opportunities

Personal days: 5 per year after 90days

Stay Travel Program

Job summary

Pomeroy Lodging is seeking an experienced Chef De Partie to join its fast-paced kitchen. You will support a culinary team in delivering inspired dining experiences, ensuring brand standards and profitability.

Lead, train and coach staff while maintaining health, safety and quality across all stations. The role requires 3–5 years of culinary experience with supervisory capability; Journeyman papers or equivalent desirable; Food Safety certification preferred.

Qualifications

• 3–5 years of culinary experience with supervisory responsibilities.
• Leadership experience in a hotel or high-volume kitchen.
• Valid Foodsafe certification or higher preferred.

Responsibilities

• Ensure consistent preparation of all food items for a la carte or buffet menus.
• Maintain cleanliness and safety in all work areas and equipment.
• Direct the culinary team and ensure service standards.
• Maintain knowledge of menu items, features and promotions; manage quality end-to-end.
• Label and rotate food properly; monitor temperatures of foor storage and equipment.
• Coach and train staff; uphold professional standards and teamwork.
• Collaborate with leadership to meet business demands and priorities.

Skills

Culinary experience

Supervisory skills

Leadership

Food safety knowledge

Health & safety awareness

Education

Diploma in Culinary Arts

Journeyman papers or equivalent

Job description

Pomeroy Lodging is seeking an experienced Chef De Partie to join its fast-paced kitchen. You will support a culinary team in delivering inspired dining experiences, ensuring brand standards and profitability.

Lead, train and coach staff while maintaining health, safety and quality across all stations. The role requires 3–5 years of culinary experience with supervisory capability; Journeyman papers or equivalent desirable; Food Safety certification preferred.