Chef de Partie-staff Accommodation Available

1 month ago

Banff, Canada Banff Collection by Innvest Hotels Full time

**THE COMPANY**:
Passion Drives Performance. InnVest succeeds because our people love what we do. Our entire team shares a deep-rooted passion for the world of hospitality & travel that extends far beyond the walls of our offices and locations.

Our company culture is built on collaboration. A nimble team where everyone has a voice at the table and an opportunity to pursue their passions. Our skillsets are as diverse as our portfolio, but we all have a singular focus: a belief that partnerships deliver the best results, an entrepreneurial approach to decision making, respect for others, a strong sense of integrity and a curiosity to challenge the status quo.

With over 75 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 70 hotels also making InnVest the largest independent operator of hotels in Canada. InnVest’s portfolio is geographically diverse with hotels from Vancouver, BC to Corner Brook, NL but also experientially diverse from roadside inns to luxury urban properties.

At InnVest, our mission is simple - to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivalled opportunities and invaluable exposure to Canada’s largest independently-owned and operated hotel portfolio.

**THE ROLE**:
The Chef De Partie position is generally responsible for smooth operation of the kitchen and organization of staff to maintain optimum production. Keeping food quality and consistency to the high standards outlined for the Evergreen Restaurant.

**ACTIVITIES**:
The duties and responsibilities of the Chef De Partie include, but are not limited to the following:
 Training of the kitchen personal according to Training Program.

 Close monitoring at all times of quality of presentation and portion size. Ensure standards are consistent and in line with cost specifications.

 Develop and implement menu items and recipes as required.

 Maintain morale in kitchen through communication, training and feedback. High level of staff morale exhibited through low employee absenteeism and turnover.

 Keep lost time due to accidents to a minimum.

 Monitor equipment maintenance and cleanliness for optimum team production.

 High standards of hygiene maintained on daily basis according to established cleaning list.

 Ensure that Health & Safety Standards are met with regards to food handling and equipment procedure.

 Daily operation of the kitchen and supervision of kitchen department as assigned.

 Relay of information throughout the kitchen staff utilizing staff meetings, log books and daily interaction.

 Responsible for staff cafeteria food quality, presentation and quality monitoring.

 Able to work unsupervised.

 Work on all banquets as needed.

 High level of guest satisfaction with food presentation and quality according to guest comment cards.

 Timeliness of staff evaluations. Within 3 month for new employees & yearly anniversary date.

 Low loss of merchandise through spoilage or pilferage.

**COMPETENCIES WE ARE SEEKING**:
 Minimum one (1) year as Supervisor since achieving Journeymen Certificate.

 Strong and proven organizational and planning skills.

 Good communication skills.

 Proven training skills

 Stable and even tempered.

 Flexible with regard to working hours and guest special requests.

 Good interpersonal relation skills.

 Team orientated.

 Aspires to be Sous Chef.

 Provincial Board of Health Certification.

 Acceptance and desire to serve our guests.

**Job Types**: Full-time, Permanent

Pay: $23.00 per hour

Additional pay:

- Overtime pay
- Tips

**Benefits**:

- Company events
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
- Paid time off
- Vision care

Flexible language requirement:

- French not required

Schedule:

- 8 hour shift
- Day shift
- Evening shift
- Holidays
- Monday to Friday
- Morning shift
- Overtime
- Weekends as needed

**Experience**:

- Cooking: 2 years (preferred)

Licence/Certification:

- Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In person

Expected start date: 2024-10-21

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