Banquet Cdp

**Chef de Partie

• Banquets**Boulevard Kitchen and Oyster Bar is looking for a Chef de Partie to join our awardwinning kitchen team in our Banquets department.

WHY WORK ANYWHERE ELSE?
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Learn advanced culinary techniques under the mentorship of Chef Roger Ma and Alex Chen:

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Health and dental benefits:

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Weekly cash gratuities:

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Multiple advancement opportunities within Boulevard and our parent company Northland Properties

This is a unique opportunity to work with 2020's Canadian Culinary Championship winner, Chef Roger Ma, long time executive sous chef for three Michelin Star Daniel in NYC.

With an innovative approach that blends a respect for the past with a celebration of the present, Boulevard's seafood-focused menu is grounded in classical technique and training, while artfully infusing casual West Coast flair with creative hints of international influences.

Benefits and Inclusions:

Benefits for full time employees (26+ hours per week)
Inclusion in weekly gratuity program
Transit discount program
Uniforms

Company Affiliate discounts:

Seasons Passes and Lift Tickets at Revelstoke Mountain
Annual discounts at Grouse Mountain
Sutton Place and Sandman Hotels Friends and Family Program
Dell Computer Discounts
Telus phone and data plans
Samsung Electronics
Serta and Sealy Mattress

• Focus on inspired quality
• Passion for food & culinary excellence
• High level of integrity
• Ability to build and nurture relationships; strong team leadership and interpersonal skills
• Exceptional communication skills with all levels of the organization
• Able to lead and manage a large brigade
• Organized, team player, results driven
• Ability to understand and control food cost and labor cost
• Ambitious and want to grow with an aggressive fast pace F&B hotelier/restaurant group
• Will be responsible for kitchen operation in absence of Executive Chef, Executive Sous Chef and Sous Chef
• Maintain ongoing training and development of employees, conduct employee performance reviews and follow up in a timely manner
• Support a safe working environment by ensuring all staff are working in compliance with the health and safety regulations and promoting our health and safety program (Serve Safe, hazard ID, etc.)
• Support and promote environmental practices and programs
• Liaise with team to ensure the proper rotation of foods and red flag any items that need to be inserted into production to avoid any losses
• Maintain departmental standards in accordance with Fairmont Hotels and Resorts core standards
• Ensure effective cooperation between Front of House and the Heart of House
• Lead and inspire colleagues to reach their full potential.
• Create memorable dining experiences for all guests.
• Assist with goal development and follow up, departmental initiatives, budget reviews, etc.
• Ensure a clean and safe working environment, and actively participate in health and safety initiatives
• Adhere to all hotel environmental policies and initiatives
• Carry out any other tasks as assigned

Job Types:
Full-time, Permanent

Job Types:
Full-time, Permanent

Salary:
From $20.00 per hour

Benefits:

• Dental care
• Extended health care
• Paid time off

Flexible Language Requirement:

• French not required

Schedule:

• Day shift
• Evening shift
• Overtime
• Weekend availability

Supplemental pay types:

• Overtime

pay

• Tips

Ability to commute/relocate:

• Vancouver, BC: reliably commute or plan to relocate before starting work (preferred)

Experience:

- banquet cook: 2 years (required)

Work Location:
One location

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