Chef de Partie

5 months ago

Saint Andrews, Canada The Algonquin Resort 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 unrivaled

opportunities and invaluable exposure to Canada’s largest independently-owned and operated

hotel portfolio.

**THE ROLE**:
The Chef de Partie is responsible for the preparation of high quality meals in accordance with

company standards, menu specifications and production schedules. He/she is also responsible

for overseeing kitchen helpers in the preparation of meals, while meeting required safety,

hygiene and quality standards. Will be working closely with the Executive Chef and will provide

kitchen support when the Executive Chef is away. Experienced kitchen leader with proven ability

to supervise the production of food at high volume levels.

**ACTIVITIES**:
The duties and responsibilities for the Chef de Partie include, but are not limited to the following:
∙Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating,

seasoning, cooking of food items etc.

∙Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following

the first in - first out principle).

∙Conducts, coordinates and supervises inventories.

∙Monitors material consumption and communicates to sous chef required food ordering, and

equipment statud on a daily basis to satisfy the daily production plan.

∙Participates in the development of food products and menus as needed for menu

presentations.

∙Must be aware of content in catering manual

∙Executes countermeasures in the production in case of customer complaints.

∙Supports training of kitchen staff.

∙Maintains and monitors hygiene, health and safety standards and monitors that Hazard

Analysis regulations are adhered to.

∙Maintains and monitors quality, conducts quality control checks according to health

regulations.

∙Conducts quality checks of goods received.

∙Monitors and ensures compliance with recipe specifications.

∙Ensure that the area of responsibility is properly organized.

∙Guide, motivate and develop the subordinate employees.

∙Teach and train staff of production and presentation changes to menu items.

∙Performs other related duties as assigned or requested.

∙Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and

local laws, including health and safety, ESA and Human Rights.

∙Note: Other duties as assigned by supervisor or management.

**COMPETENCIES WE ARE SEEKING**:
∙Minimum 3-5 years’ experience in a Culinary Supervisory capacity in a full-service hotel

environment

∙Diploma / Degree in Culinary Arts or related field

∙Red Seal (preferred)

∙Experienced kitchen associate with proven ability to supervise the production of upscale

food at high volume levels

∙In-depth familiarity with the kitchen’s operation

∙Must have flexible schedule: days, evenings and weekends

∙Knowledge in the elaboration of menus and food concepts

∙Must have a great sense of attention to details, leadership skills, and communication skills

∙Demonstrate a positive attitude and team spirit; Strong interpersonal, communication and

leadership skills

∙Proven ability to manage multi-tasked assignments

∙Passionate and energetic about food & beverage, entertainment and entertaining guests

will be contacted.

**Job Types**: Full-time, Seasonal
Contract length: 3 months

**Salary**: $18.00-$19.00 per hour

**Benefits**:

- Dental care
- Paid time off

Flexible Language Requirement:

- French not required

Schedule:

- 8 hour shift
- Day shift
- Evening shift
- Morning shift
- Overtime
- Weekends as needed

Supplemental pay types:

- Overtime pay
- Tips

Ability to commute/relocat

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