Chef De Partie
Jasper, Alberta, Canada
6d ago

Chef de Partie

Every memorable dining experience at Fairmont Jasper Park Lodge begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine.

Your passion for managing food preparation as Chef de Partie will inspire your team to create truly spectacular fare.

Summary of Responsibilities :

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following :

  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  • Follow departmental policies, procedures and service standards
  • Supervise preparation and service all food items for a la carte and buffet menus according to hotel recipes and standards
  • Lead a team to produce the highest quality of food preparation and presentation
  • Maintain proper rotation of product in all chillers to minimize wastage / spoilage
  • Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard
  • Seek opportunities to increase food revenue and decrease kitchen expense and maximize departmental productivity without compromising our guests satisfaction
  • Assign daily duties to Colleagues
  • Ensure storeroom requisitions are accurate
  • Stay 4 days ahead of function and outlet business levels to ensure all production is completed
  • Co-ordinate functions for timely set up and delivery
  • Play a key role in menu development
  • Educate and train colleagues
  • Provide fast and efficient guests services and respond quickly to all guests’ requests
  • Handle guest allergy concerns with appropriate care and importance
  • Have full knowledge of all menu items, daily features and promotions
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Adhere to the hotel’s vehicle handling and safety policies while driving hotel and guest vehicles
  • Follow all safety and sanitation policies when handling food and beverage
  • Other duties as assigned
  • Qualifications :

  • Minimum 4 years well rounded experience in a 4 or 5 star hotel or reputable restaurant required
  • Valid Journeypersons’ papers or equivalent required
  • Successful completion of Alberta’s Food Handler Certification is required
  • Supervisory experience an asset
  • Certificate of completion on an intermediate level foodservice handling course is required
  • W.H.M.I.S. certification required
  • Valid Alberta driver’s license required
  • Excellent Knife skills and safety required
  • Highly energetic individual who is excited about the challenges that a large and very versatile resort demands on a day to day basis
  • Must be aware of new trends in presentation and preparation
  • Excellent communication and organizational skills
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast-paced environment
  • Ability to work cohesively with fellow colleagues as part of a team with minimal supervision
  • Ability to focus attention on guest needs, remaining calm and courteous at all times
  • Physical Aspects of Position (include but are not limited to) :

  • Sitting - 1-2 hrs / day
  • Walking - 6-8 hrs / day
  • Standing - 6-8 hrs / day
  • Bending / Reaching - 1-3 hrs / day
  • Pushing / Pulling - 1-3 hrs / day
  • Physical Effort - may lift weights up to 50lbs
  • Environmental Stress - High - works mainly inside, however outside work may be required
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