Senior Chef De Partie (Full-time)

Crescent Hotels & Resorts; Rossland; On-site; CAD 33,000 - 47,000; Full time

Benefits offered by this job

Benefits plan

RRSP matching

Flexible scheduling

Discounts at Crescent properties

Marriott discounts

Job summary

The Josie Hotel Rossland is seeking a Senior Chef de Partie to lead a designated kitchen section, ensure exceptional execution, and mentor junior team members. You will contribute to menu development, training, and controlling food costs while upholding Crescent Hotels & Resorts and Marriott brand standards.

We offer $29.00/hour, a comprehensive benefits plan, RRSP matching, flexible scheduling, and discounts at Crescent and Marriott properties.

Qualifications

• Senior Chef de Partie with leadership experience.
• Experience supervising kitchen staff and mentoring teammates.
• Strong knowledge of food preparation and kitchen operations.

Responsibilities

• Lead a designated kitchen section and ensure readiness for service.
• Mentor junior team members and maintain high performance in the kitchen.
• Review daily menus, banquet events and ensure adherence to recipes and quality standards.
• Collaborate with Front of House for smooth service and guest satisfaction.
• Maintain proper stock, receiving, storage and sanitation practices.

Job description

The Josie Hotel Rossland
4306 Red Mountain Rd
Rossland, BC V0G1Y0, CAN

We are looking for our next great team member to join our Culinary Team at The Josie Hotel.

We are committed to providing you with:

Highly competitive wages — an hourly wage of $29.00/hour.

An exceptional benefits plan for eligible associates and their family members

RRSP matching program for eligible associates

Flexible scheduling to support your work-life balance

Discounts at Crescent Hotels & Resorts managed properties across North America

Discounts at Marriott properties worldwide for you and your family members

What You Will Be Doing Each Day:

As a Senior Chef de Partie, you will take a leading role in overseeing a designated kitchen section, ensuring exceptional execution, consistency and quality across all menu items. In addition to mastering preparation (mise en place) and food production, you will act as a key leader within the kitchen by guiding, mentoring and supporting junior team members which driving operational excellence.

You will play an active role in menu development, training and maintaining food cost targets while upholding Crescent Hotels & Resorts and Marriott brand standards. Your experience and natural leadership qualities will help foster a high performing, collaborative kitchen environment.

Who We’re Looking For:

Does this sound like you?

You are a highly experienced culinary professional ready to take on a senior level role with increased leadership and accountability.

• You are a natural leader who supports, mentors, and motivates others by leading by example.

You have a passion for hospitality and culinary excellence, with a strong commitment to service execution and quality standards.

You have strong culinary knowledge, excellent organizational skills, and a thorough understanding of kitchen operations and restaurant service.

You thrive in a fast paced environment and take pride in maintaining high standards across your section and team.

At Crescent Hotels & Resorts, we are committed to creating a workplace where associates are respected for their individuality — just like the guests and owners we serve. We foster an environment that promotes open conversations about diversity, equity, and inclusion by training, recruiting, and advancing diverse talent at all levels of our organization.

Essential Job Functions:

Maintain compliance with all departmental and hotel policies and procedures.

• Take ownership of a designated kitchen section, ensuring readiness for all service period.

Establish daily priorities, delegate tasks effectively and assign production and preparation tasks.

Review daily menus, and banquet event orders, anticipating changes and planning accordingly.

Communicate clearly with the kitchen team both verbally and in writing.

• Act as a mentor and role model, supporting the development and performance of junior team members.

Take physical inventory of specified food items and supplies, supporting accurate stock management.

Ensure proper receiving, storage, rotation and security of all food products and supplies.

Collaborate with Front of House leadership on operational needs, including banquets, equipment, and service support.

Ensure all kitchen work areas are properly stocked, organized and maintained.

Oversee the preparation of menu items to meet recipe standards, yield guides and presentation expectations.

Maintain exceptional quality and attention to detail across all food production.

Support Culinary Leadership with menu development, recipe testing, and documentation.

• Monitor and support food cost control through proper portioning, waste reduction and efficient practices.
• Ensure full compliance with health, safety and food handling regulations including dietary and allergy requirements.
• Lead by example in maintaining cleanliness, organization and safe working practices.

Comply with attendance expectations and ensure strong leadership presence during peak service periods.

Perform other job-related duties as assigned by leadership, reinforcing team compliance with food safety certifications and standards.

Motivations

Growth Opportunities

Inspired to perform well by the chance to take on more responsibility

Flexibility

Inspired to perform well when granted the ability to set your own schedule and goals

Financial

Inspired to perform well by monetary reimbursement

Entrepreneurial Spirit

Inspired to perform well by an ability to drive new ventures within the business