Chef De Partie - Saddleroom Grill

Calgary Stampeder Football Club•Calgary, AB

17h•Onsite

About The Position

Calgary Sports and Entertainment Corporation’s Food & Beverage Department is looking for a Chef de Partie. In this role, you will report to the culinary management team and will be responsible for daily operations in the Saddleroom Kitchen and the McMahon Stadium. You will work as a lead cook in the Saddleroom Grill, assisting the Chef with a la carte food production, managing food waste, and maintaining high standards of kitchen sanitation. This Position will also transition into the new Scotia Place!

Requirements

3-5 Years Hotel/Restaurant experience as a 1st cook or completion of a culinary apprenticeship program, with all round knowledge of the kitchen operation;
High School Diploma or equivalent required;
Culinary Education Trade papers (Red Seal is a must).
Food Safety & Sanitation Certificate;
Related work experience and leadership experience;
A positive attitude and eye for detail and appearance
Eager to learn and grow with CSEC

Nice To Haves

Chef de Partie experience will be an asset.

Responsibilities

Oversee daily operations, production, and preparation of food items while ensuring that the kitchen is ready for opening and service times.
Supervise multiple stations simultaneously.
Actively support daily cleaning routines and ensure that all staff maintain clean and sanitary work areas throughout their shifts.
Ensure that all required production is completed before days off and that a task list is provided for the next shift.
Open and close kitchen shifts while ensuring all assigned duties are completed.
Take an active role in creating new menus and weekly features.
Supervise new staff to ensure that guest service, operational needs, and financial objectives are met.
Strong knowledge of butchering, including the skills to clean and debone meats as well as fillet fish.
Have a solid understanding of restaurant and banquet event orders.
Possess good knowledge of food cost management and waste control.
Assist the restaurant chef with monthly inventory counts.
Report any equipment deficiencies to the chef while ensuring a safe work environment.
Promote teamwork among the team and assist in other culinary departments whenever required.
Responsible for the kitchen in the absence of the chef.
Train junior staff and always ensure a consistently exceptional dining experience for all guests.
Demonstrate strong communication skills, including verbal, listening, and writing abilities.
Possess knowledge of governmental regulations and safety standards (e.g., Material Safety Data Sheets - MSDS).
Complete any courses or training as requested by the company.
Adhere to all safety regulations related to assigned tasks and maintain a clean and safe working environment.
Perform any additional duties as assigned.