Chef De Partie

Four Points by Sheraton Kelowna Airport • Kelowna, BC

4d • CA$23 - CA$23 • Onsite

About The Position

Gulfstream Restaurant within the Four Points by Sheraton - Kelowna Airport is currently looking for a full time Chef de Partie. This is a full-time permanent position. The Chef de Partie is a team leader, and runs all operations in absence of the Sous Chef or Executive Chef. Duties included but are not limited to: ordering, scheduling, positive and disciplinary actions, menu creation, coding and knowledge and execution of all line stations. Brings a positive attitude into the kitchen every day, and treats all staff with respect. Always leading by example for all colleagues to see the proper food handling, execution and overall colleagues’ development within the work area. Is able to lead a team and operation to the fullest capacity. Review the daily production sheets and line check lists with the colleagues, even without the Chef being present. Prepares their own station and is required to delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service. Actively participates in training of culinary skills to junior staff and apprentices. Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. Ensures that station opening and closing procedures are carried out to standard, with completed check lists. Keeps overproduction and food waste to a minimum. Operate all kitchen equipment and conduct themselves with safety in mind at all times. Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines. Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef in a timely fashion. Complete other job related duties as assigned the Chef. Responsible for the day to day operations of his/her station. Prepares lists of food products required for stations and production for food order. Must have experience and be proficient in both a la carte and production cooking. Excellent interpersonal and communication skills. CDP’s, to follow Chefs expectations. Follow up, daily/ weekly/ monthly. Work with banquet Chef to ensure all aspects of food standards are met.

Requirements

• Ability to work solo or as a team
• Hard working, dedicated and reliable
• Attention to detail and cleanliness
• Ability to solve problems as they arise, and anticipate upcoming issues
• Good communication skills, ability to take direction
• 7+ years Previous experience
• Valid food safe
• Red seal or 2nd year apprentice
• Displays professional leadership qualities
• Excellent interpersonal and communication skills

Responsibilities

• Runs all operations in absence of the Sous Chef or Executive Chef
• Ordering, scheduling, positive and disciplinary actions, menu creation, coding and knowledge and execution of all line stations
• Brings a positive attitude into the kitchen every day, and treats all staff with respect
• Leads by example for all colleagues to see the proper food handling, execution and overall colleagues’ development within the work area
• Leads a team and operation to the fullest capacity
• Reviews the daily production sheets and line check lists with the colleagues
• Prepares their own station and delegates the production of necessary food items
• Actively participates in training of culinary skills to junior staff and apprentices
• Adheres to standardized recipes and specifications
• Ensures that station opening and closing procedures are carried out to standard, with completed check lists
• Keeps overproduction and food waste to a minimum
• Operates all kitchen equipment and conducts themselves with safety in mind at all times
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
• Reports any and all deficiencies in kitchen equipment functionality and quality of food products to Chef in a timely fashion
• Completes other job related duties as assigned the Chef
• Responsible for the day to day operations of his/her station
• Prepares lists of food products required for stations and production for food order
• Proficient in both a la carte and production cooking
• Works with banquet Chef to ensure all aspects of food standards are met

Benefits

• Extended Health and Dental Benefits
• World-wide accommodation and dining discounts with Marriott brands
• An excellent work environment, with a focus on staff recognition and teambuilding
• Room for growth and development

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED