Chef de Partie
About The Position
Join CPKCKC, North America’s first transnational railroad connecting U.S. Canada and Mexico, where your career drives progress and safety is paramount. We connect communities, fuel economic growth, and provide meaningful work in a culture that values diversity, accountability, and pride. With opportunities for training, development, and advancement, you’re not just building a career—you’re part of something bigger. Together, we move goods, connect people, and create lasting change. Your future starts here. PURPOSE OF THE POSITION: The Chef de Partie supports the Manager of Culinary Corporate Hospitality by overseeing daily kitchen operations to ensure the kitchen functions as an effective, guest‑focused profit center. The role involves planning, organizing, directing, and controlling both culinary production and administrative tasks. The Chef de Partie demonstrates strong culinary skills by actively participating in food preparation while leading staff and managing all food‑related functions. They also help supervise all kitchen areas to ensure consistent, high‑quality dishes are produced safely and in full compliance with health regulations.
Requirements
- Demonstrates fair, firm leadership with strong influencing, communication, administrative, and interpersonal skills.
- Shows creativity, innovation, initiative, and a self‑motivated, hands-on approach to all operational tasks.
- Possesses strong food and beverage knowledge along with advanced food safety certification.
- Must hold a valid US passport, ProServe certification, and Standard First Aid.
- Able to work on trains, travel to Canada, and be away from home for extended periods as required.
- Proficient in Microsoft Word, Excel, and spreadsheet creation for costing and inventory management.
Responsibilities
- Ensure exceptional guest experiences by interacting for feedback, resolving issues, and maintaining consistent high-quality dining standards
- Support operational excellence through accurate recipe costing, portion control, waste reduction, and maintaining proper food stock levels
- Oversee safe, correct use and maintenance of kitchen equipment while ensuring all culinary manuals, procedures, and CPKC policies are followed
- Lead menu planning, food preparation, and service quality across all outlets including banquets, the CPKC Train, and off-site events
- Contribute to financial performance by participating in budgeting, adhering to operational budgets, and aligning culinary outputs with marketing plans
- Maintain strict standards for food quality, product sourcing, receiving, storage, and rotation while staying current with market and culinary trends
- Ensure staff professionalism by maintaining uniform standards, scheduling, delegating duties, and motivating the team through coaching and regular feedback
- Foster strong team culture by projecting a positive attitude, supporting succession planning, and ensuring performance objectives are met
- Manage event readiness by ensuring banquet setups meet CPKC standards and operational deadlines are consistently achieved
- Collaborate with managers, suppliers, and internal teams to support smooth operations, implement improvements, and address maintenance needs
Benefits
- Flexible and competitive benefits package
- Competitive company pension and/or retirement plans
- Employee Share Purchase Plan
- Performance Incentive Plan
- Annual Fitness Subsidy
- Part-time Studies Program
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
