Chef de Partie

• Open to International applicants with valid Canadian Work permits:
  Yes

Eleven Revelstoke Lodge is seeking a skilled and motivated Chef de Partie to uphold the high standards of our kitchen operations and contribute to the creation of exceptional dishes. This role is responsible for managing a designated section of the kitchen, ensuring consistent quality and presentation of dishes, and maintaining a seamless culinary experience for our guests. The Chef de Partie will work closely with the Executive Chef and other kitchen staff to support the execution of the menu, uphold kitchen cleanliness, and contribute to the development of new recipes.

This position requires significant experience in a similar role, strong culinary skills, and the ability to work effectively under pressure. The ideal candidate will demonstrate leadership qualities, exceptional attention to detail, and a commitment to maintaining high standards of food safety and hygiene. Flexibility to work evenings, weekends, and holidays is essential. This full time, seasonal position starts between $22.50 per hour and is eligible to receive gratuities.

The winter season runs December through April.

Position Purpose

The Chef de Partie plays a crucial role in maintaining the high standards of kitchen operations, contributing to the creation of exceptional dishes, and ensuring a seamless culinary experience for our guests. This position involves overseeing a specific section of the kitchen, preparing and presenting high-quality dishes, and managing the station’s daily operations. The Chef de Partie will work closely with the Executive Chef and other kitchen staff to uphold the restaurant’s culinary standards, ensure efficient kitchen operations, and deliver an outstanding dining experience.

This role requires strong culinary skills, attention to detail, and the ability to work effectively under pressure.

• Station Management:
  • Oversee and manage a specific section of the kitchen, ensuring all dishes are prepared and presented according to the established standards.
  • Take responsibility for the preparation, cooking, and plating of dishes in your assigned section.
• Menu Execution:
  • Execute recipes and menu items in adherence to the established quality and presentation standards.
  • Collaborate with the Head Chef and Sous Chef to contribute to menu development and innovation.
• Quality Control:
  • Maintain high standards of food quality, taste, temperature and presentation.
  • Conduct daily checks on the freshness and quality of ingredients.
• Training and Support:
  • Assist in the training and development of junior kitchen staff.
  • Provide guidance and support to prep chefs.
• Kitchen Hygiene and Safety:
  • Ensure compliance with food safety and hygiene regulations.
  • Maintain a clean and organized working environment.
• Collaboration:
  • Work closely with other kitchen staff to ensure effective communication and teamwork.
  • Collaborate with the culinary team to streamline kitchen operations and enhance overall efficiency.
• Ordering and Inventory:
  • Assist in managing inventory levels and placing orders for ingredients as needed.
  • Minimize waste through careful planning and efficient use of resources.
• Creativity:
  • Bring creativity and passion to the kitchen, contributing ideas for new dishes and improvements to existing ones.

• Food Safe certification
• Prior F&B experience
• Proficiency in a la carte cooking and food preparation techniques.
• Proven experience as a Chef de Partie or similar role in a high-end kitchen.

• Adaptability to varying kitchen environments and workflows.
• Attention to detail and commitment to high-quality food standards.
• Ability to maintain high standards of food presentation and consistency in a luxury setting.