We are recruiting for a Chef de Partie (NOC 62200). This position is full‑time 30–40 hours per week, permanent with an hourly rate of $25.40–$29.00. Overtime may be necessary as required and paid at time and a half.

Job Duties

- Motivate employees to provide excellence in service, developing strong channels of communication and fostering team spirit
- Training of individuals on job duties and sanitation and safety procedures
- Instruct and supervise First Cooks in preparation, cooking, garnishing and presentation of food
- Prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays
- The Chef de Partie will assist with the implementation of new menus as well as the production and standardization of those menus
- Prepare and cook food ensuring highest quality standards have been met, maintaining a safe and organized work area
- Estimate food requirement and may estimate food and labour costs
- May recruit and hire junior staff and apprentices
- Arrange for equipment purchases and repairs when necessary
- Ability to manage and complete all administration shift duties and reports
- Enforcing strict health and hygiene standards in the kitchen and follow the rules of health and safety
- Monitoring portion and waste control to maintain profit margins
- Attend training courses and seminars as and when required
- Ensure that the production, preparation and presentation of food are of the highest quality at all times
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitization.



May requisition food and kitchen supplies
- Follow good preservation standards for the proper handling of all food products at the right temperature
- Flexible shifts hours will be required
- Ensures the safe operation of kitchen equipment by inspecting for, reporting and correcting safety hazards
- Makes assessments as to production methods for menu items and communicates these recommendations to the Sous Chef

Employment Experience and Educational Requirements

- Proven leadership skills with the ability to coach a team
- 3 to 5 years of cooking experience
- Completion of secondary school required
- Formal education in Food and Beverage or Hospitality Management an asset
- Understand the basic structure of labour and cost controls and be able to adhere to those plans.

Benefits

- Annual wage and performance review
- Personal days: 5 per year after 90 days of continued full‑time employment
- Food and Beverage discounts at all 6 of our dining outlets
- Growth and development opportunities, both personal and skilled
- Onsite newly‑renovated staff accommodations including an employee gym
- One meal per day in our employee cafeteria (taxable benefit)
- Discounts on activities offered through our Activities Committee: skydiving, yoga, rafting, to name a few
- Health and Wellness benefits (some restrictions may apply)
- Vacation accrues starting on your first day of work at a rate of 4% of your earnings
- Marriott Destinations membership providing you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels
- Discounted access to our Nordic Spa
- Discounted ski pass and golf rates

📌 Chef de Partie (Kananaskis)
🏢 Pomeroy Lodging
📍 Kananaskis