Chef De Partie, Staff Cafeteria

Calgary Stampeder Football Club•Calgary, AB

30d•Onsite

About The Position

Calgary Sports and Entertainment Corporation’s Food & Beverage Business Unit is looking for a Chef de Partie for the staff cafeteria, 4 Below. This position will report to the culinary management team and serve as the supervisor of the cafeteria. The responsibilities will include overseeing the transition of commissary food to the service line, maintaining cleanliness during high-traffic periods, and managing the rigorous stocking cycles required for all staff meal periods.

Requirements

Minimum of 3 Years Hotel/Restaurant experience as a 1st cook or completion of a culinary apprenticeship program, with all-round knowledge of the culinary operation.
Culinary Education Trade papers or Red Seal equivalent.
Food Safety & Sanitation Certificate.
Knowledge of governmental regulations and safety standards (MSDS);
Valid Alberta Basic Food Safety Certification.
Leadership experience and strong organizational skills.
Have a good understanding of food cost and waste control.
Strong interpersonal skills with the ability to provide constructive feedback to junior staff.
Proven ability to lead and motivate a diverse team in a fast-paced, high-volume environment.
Physical ability to lift up to 50 lbs and stand for extended periods (8+ hours)
Good customer and associate relation skills;
Good communication skills (verbal, listening, writing);
Strong organization skills

Responsibilities

Oversee the "Hot Line" and "Display Cooler" setup. Ensure all commissary-delivered items are properly wrapped and clearly labelled with the current date.
Supervise the stocking of salads and sandwiches, ensuring they are carefully arranged in order of date to minimize waste.
Ensure the Hot Line and Hotbox are functioning correctly before food arrives.
Oversee the daily operations, production and preparation of culinary items.
Ensure that all production required is up to date before days off and that a task list is left for the next shift.
Supervises junior staff to ensure that guest service and operational needs are met.
Takes an active role in the production of new menus and menu features.
Responsible for logging temperatures (Hot Line/Coolers) in accordance with Alberta Health Services (AHS) standards.
Monitor the daily cleaning of specialized equipment, specifically the Franke coffee machine (sides and internal).
Manage the deep-clean cycle of the fryer area. Ensure the fryer is fully drained and cooled before moving the unit for deep cleaning of the surrounding area and mesh catch.
Ensure the "Front of House" elements of the cafe (Serving Window, Coffee/Condiment stations, and all Glass) are wiped top-to-bottom to maintain a professional environment for the staff.
Maintain 100% fill rates for snacks, drinks, and milk fridges.
Monitor levels of disposables (Clamshells, Coffee Cups, Cutlery) and order required supplies from the main stores before peak periods hit.
Analyze daily waste logs and adjust ordering from the Commissary to optimize food cost without compromising service levels.
Create an order list for the Commissary kitchen (Main Kitchen) as well as an order list from our suppliers.
Conduct a final sweep to ensure all heating elements (Oven, Hot Line, Fryers, Hotbox) and the Franke machine are turned off.
Verify that the back door is closed and that all high-value inventory (Fridges, Freezers, Cupboards, and Pop Fridge) is locked and secured.
Oversee the "Deep Clean" tasks during downtime, including the undersides of tables and the interior of all refrigeration units.
Adhere to all company policies and programs as required.
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment.
Actively participate in safety programs and follow polices.
Other duties as assigned.