Chef de Partie
About The Position
InnVest Hotels is seeking a Chef de Partie for The Algonquin Resort St. Andrews by-the-Sea, Autograph Collection. This role involves executing and supervising food production, coordinating kitchen helpers, conducting inventories, monitoring material consumption, and participating in menu development. The Chef de Partie will also be responsible for executing countermeasures for customer complaints, supporting staff training, and maintaining hygiene, health, and safety standards. This position requires ensuring compliance with recipe specifications, organizing the work area, and guiding/motivating subordinate employees. The role also includes teaching and training staff on production and presentation changes, performing other related duties, and ensuring the kitchen is clean and sanitary in compliance with all federal, provincial, and local laws.
Requirements
- Minimum 3-5 years experience in a Culinary Supervisory capacity in a full-service hotel environment.
- Diploma / Degree in Culinary Arts or related field.
- Experienced kitchen associate with proven ability to supervise the production of upscale food at high volume levels.
- In-depth familiarity with the kitchen’s operation.
- Must have be flexible to work days, evenings, and weekends.
- Knowledge in the elaboration of menus and food concepts.
- Must have a great sense of attention to detail, leadership skills, and communication skills.
- Demonstrate a positive attitude and team spirit; Strong interpersonal, communication, and leadership skills.
- Proven ability to manage multi-tasked assignments.
- Passionate and energetic about food & beverage, entertainment, and entertaining guests.
Nice To Haves
- Red Seal (preferred).
Responsibilities
- Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
- Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle).
- Conducts, coordinates, and supervises inventories.
- Monitors material consumption and communicates to sous chef required food ordering, and equipment status on a daily basis to satisfy the daily production plan.
- Participates in the development of food products and menus as needed for menu presentations.
- Must have good understanding of the catering manual.
- Executes countermeasures in production in case of customer complaints.
- Supports training of kitchen staff.
- Maintains and monitors hygiene, health, and safety standards and monitors that Hazard Analysis regulations are adhered to.
- Maintains and monitors quality, conducts quality control checks according to health regulations.
- Conduct quality checks of goods received.
- Monitors and ensures compliance with recipe specifications.
- Ensure that the area of responsibility is properly organized.
- Guide, motivate, and develop the subordinate employees.
- Teach and train staff on production and presentation changes to menu items.
- Performs other related duties as assigned or requested.
- Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial, and local laws, including health and safety, ESA, and Human Rights.
- Note: Other duties as assigned by supervisor or management.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
