Chef de Partie
Chef de Partie
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Job Description
Do you have a natural passion and creativity when it comes to cooking Would you like be part of a dynamic and innovative team in one of the largest hotels in Canada Come join our committed Chefs and lead our strong Culinary team preparing and serving the finest meals with amazing local ingredients.
Starting Rate: $26.02 per hour
We recognize tenure through our compensation. Hourly rates increase after six months and yearly to three years. At three years the pay rate for this role would be $31.40
Job Duties Include:
- Assist the Sous Chef with the day to day on site operations of the kitchen
- Work within the hotel budget guidelines for the kitchens to take responsibility for minimizing; labour costs food costs wastage unnecessary expenses etc.
- Train mentor and lead all cooks below chef de partie level on daily duties and requirements
- Actively share ideas opinions and suggestions in daily shift briefing
- Delegate and participate in the preparation cooking and servicing of all food items for a la carte and or buffet menus according to the recipes and standards
- Input work orders on items needing repair
- Place orders for food in birchstreet system
- Comply with and enforce all health and safety sanitary and nutrition regulations set in place by Fairmont Banff Springs and by the culinary department
- Adhere to and follow ALLSAFE health and safety protocols
- Other duties as assigned
Qualifications :
Required experience:
- Red Seal Journeyperson Cook Certification or international equivalency
OR
- Completion of Rouxbe Culinary Foundations level 1 & 2. Receiving certification in both with a grade greater than 90% and 54 months (7020 hours) experience in relevant workplaces
Your Skills & Qualifications:
- Minimum 3 years culinary experience required preferably in a luxury hotel or large kitchen environment
- Red Seal Certificate (Journeypersons papers) or recognized international equivalent required
- Safe Food Handling Certification required
- Certificate or Diploma from a recognized Culinary School an asset
- Safe Food Handling Certification
- Possess strong leadership organization & communication skills
- Works well with others demonstrates good team spirit with an open mind
- Able to lift carry and pull up to 50lbs and able to constantly stand and walk throughout shift
- Able to withstand exposure to kitchen equipment includes large and small ovens stoves steam kettles mixers sheeter fryers rational ovens steamers tilt skillets fridges and freezers as well as blast freezers
- Self motivated with the ability to make effective decisions
- Demonstrates initiative and the ability to work with minimal supervision
- Ability to maintain high service levels under pressure
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
