Essential Duties and Responsibilities:

- Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders.

- Conduct daily briefings and assign tasks to cooks and monitor their tasks and performance.

- Supervise hourly food service associates.

- Store food in designated areas following all corporate and provincial food safety and sanitation procedures.

- Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.

- Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area.

- Demonstrate complete understanding of daily menu items and accurately explain them to associates.

- Keep up with peak production and service hours.

- Monitor inventory and deliveries of products and supplies. Track product production, consumption and waste. Inform sous chef when supplies or products are low.

- Working directly under the sous chef or executive chef.





- Assisting the Sous Chef with recipe testing and tasting, stepping in to run the kitchen when the Sous chef is away.

- Ensure all the cooking and Preparation, Chiller & Freezer logs are filled correctly and validated on daily basis.

Qualifications:

- Two years of related culinary supervisory experience in a fast-paced production-oriented environment.

- Post-secondary education in culinary or related studies.

- Robust background in banquet and catering functions with high-volume production.

- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.

- Basic supervisory skills, capable of motivating, leading and developing associates.

- Hard-working team player with ability to prioritize effectively.

- Excellent communication skills (written and verbal) English.

📌 Chef de Partie Full Time (Calgary)
🏢 Group Compass Ltee
📍 Calgary