Winter 2022/2023 - Food & Bev: Chef de Partie

The Chef de Partie serves as the leader of the kitchen - assisting the Sous Chef and Head Chef by overseeing food production, planning and daily specials. The Chef de Partie assists with controlling inventory for assigned food outlets, banquet events and other functions, as well as assisting with food production tasks and ensuring that established quality and cost standards are consistently attained.

Duties and responsibilities:

• Assisting the Sous Chef and Head Chef as needed in preparation and service
• Scheduling and coordinating the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct
• Conducting regular physical inventories of food supplies, and assessing projected needs
• Ensuring that high standards of sanitation and cleanliness are maintained throughout kitchen areas at all times
• Establishing controls to minimize food and supply waste and theft
• Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Assisting with developing and testing recipes and techniques for food preparation and presentation, ensuring a consistently high quality product and minimizing food costs
• Exercising portion control over all items served
• Assisting with establishing menu selling prices
• Consulting with the Sous Chef and Head Chef about food production aspects of special events
• Cooking or directly supervising the cooking of items that require skillful preparation
• Evaluating food products to ensure that quality standards are consistently attained
• Maintaining at all times an open and professional dialogue with the Head Chef, Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers
• Attending all staff meetings
• Endeavoring to surpass guest expectations
• Ensuring to never say no to a guest request without offering an alternative
• Showing an appreciation for the needs/requirements of senior management and other departments
• Managing any disciplinary action up to the verbal warning level. Will work with the Head Chef or Executive Chef should further action be necessary
• Being flexible with days/hours worked in regard to business levels etc.

Position requirements/skills:

• Certificate of Completion or Journeyman papers from an approved Culinary Institute
• 1-3 years experience in a high volume operation
• Knowledge of supplies, equipment, and/or services ordering and inventory control
• Organizing and coordinating skills
• Ability to read, understand, follow, and enforce safety procedures
• Ability to supervise and train staff, including organizing, prioritizing, and scheduling work assignments
• Ability to develop and test recipes and/or techniques for food preparation/presentation
• Mentoring apprentices
• Skill in cooking and preparing a variety of foods
• Ability to work in a team environment

Physical demands:

• Must be able to stand and exert well-paced mobility for up to 4 hours in length
• Ability to lift 11kg (25lbs) regularly
• Must be able to push and pull equipment of various sizes and weights
• Must be able to kneel, bend, stoop, squat and stretch to fulfill tasks
• Requires grasping, standing, walking, repetitive motions, hearing ability and visual acuity

Location:
Big White Ski Resort