Chef De Partie Job Sun Peaks BC Canada,Restaurant/Food Service

Location: Sun Peaks

Do you love food and everything about it? We are looking to recruit Chef de Partie for the upcoming season. While working alongside a friendly and knowledgeable team, you can take the time to enjoy mountain life right at your fingertips. The Chef de Partie has oversight of an assigned station and is an ambassador within the kitchen operations fostering a collaborative approach with all F&B team members while relating to food production, health and safety, sanitation, food handling and execution of menu items.

This role provides the opportunity to continue developing your career in the culinary industry, opening opportunities for advancement internally and externally throughout the Sun Peaks Grand and Sun Peaks Resort. If this sounds like the ideal work environment, fill out an application to work, live and play where you belong.

Compensation Information: $24.20 per hour

Physical Requirement: Heavy; work activities involve handling loads up to 35kg; predominantly in an indoor setting.

This job position requires physical presence at the designated location.

The perks and benefits you’ll get to enjoy:

Winter/Summer Season Lift, Trail and Golf passes (varies by position)

Access to our Employee and Family Assistance Program

Dining discounts within our hotel & Resort-owned outlets

Retail discounts in our Resort-owned outlets

Friends and family rates at the Sun Peaks Grand Hotel

Reciprocal programs with partnering ski areas & hotels

Skills you bring with you:

3-5 years of previous culinary experience preferably within a Hotel / Resort environment

Production and Banquet experience is preferred

Working towards a career in culinary

Working towards a culinary diploma

Is Food Safe Level 1 Certified

Has well rounded understanding of kitchen operations

Is self-disciplined with a sincere desire to provide an elevated guest experience

Continually demonstrates strong leadership skills

Self-starts on tasks and can respond to varying business volumes as they relate to impacts on the kitchen

Primary Responsibilities:

Operations:

Responsible for all aspects of food preparation and delivery on assigned station Follows standard recipes Ensures quality and quantity of all food production on assigned station Inspects all food products on delivery Ensures accurate portion control Ensures standard recipes are followed Trains the culinary team on established standard recipes and procedures of assigned station Ensures health and safety guidelines are followed

Responsible for the supervision of all cooks in absence of the Jr. Sous Chef or Sous Chef Inspects all food products at the assigned station Ensures the assigned food station is up to department standards Ensures opening and closing procedures are followed for assigned station Ensures the culinary team start and end shifts on time inclusive of breaks in absence of the Jr.

Sous and Sous Chefs Adheres to cleaning schedule and daily cleaning details as per established schedule and guidelines

Responsible for all health and safety records for the station Completes all daily cooling records as required Ensures all equipment at station is up to health and safety standards Implements corrective actions in a timely manner Submits maintenance requests in a timely manner

Food Service:

Responsible for communicating any changes or shortages of food items on station Ensures the station is fully set up 30min prior to food service Ensures special requests for large group reservations are prepared in a timely manner Supports chefs in creation of specials Restocks station for next shift

Ensures quality food products are delivered in a timely manner Timing of food service as per established time line Breakfast food service time should be around 8-12 min Lunch food service time should not exceed 15…