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 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 advantages (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