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 robust 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 professional - 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 (Calgary)
🏢 Pomeroy Lodging
📍 Calgary