Chef de Partie

6 days ago

Calgary, Canada Sky 360 Full time

**ABOUT THE POSITION**

The Chef de Partie** **contributes to all back of house operations and is responsible for several functions including but not limited to: food preparation, inventory control, and employee training. We are looking for someone who has experience in a leadership role, but can still take direction, and loves working in a team environment. You must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

**WHAT WE OFFER**
- Hourly Wage: $22.00 - $24.00 an hour
- Gratuities
- Duty meals
- Extended health benefits after 90 days for employees working 28+ hours per week
- 25% Company-wide food & beverage discount & access to frequent local business discounts/specials

**WHAT YOU’LL DO**
- Maintain ongoing communication and provide input to Executive Sous Chef for menus, recipes, and processes that will improve revenue, productivity, customer service, and food quality, while decreasing expenses.
- Report any ordering requirements or inventory issues to the Executive Sous Chef.
- Provide coaching, mentorship, and leadership to all cooks within the kitchen assisting with work, training, and development.
- Lead culinary team in the absence of the Executive Sous Chef.
- Ensure that the kitchen area and equipment are always maintained at the highest level of cleanliness.
- Ensure all food products are stored in appropriate containers, labeled, and rotated, to minimize waste, maximize quality, and ensure freshness.
- Ensure the highest level of hygiene and food safety is adhered to by all employees in the preparation and handling of food items.
- Respond in a positive and timely manner to all internal and external guest requests and complaints during service, while meeting standards to exceed the guest’s expectations.
- Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
- Create organized prep sheets with the Executive Sous Chef on a daily basis to ensure the delegation of food production tasks are carried out by the culinary team.
- Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
- Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
- Maintain composure and professionalism ensuring the culinary team is supported and prepared for peak hours.
- Perform ad-hoc duties as required.

**WHAT YOU HAVE**
- 1-2+ years’ experience in a similar position is required.
- Advanced knowledge of industry best practices and guest services.
- Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
- Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
- Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
- Ability to maintain professionalism, control, and composure in difficult and stressful situations.
- Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
- Working knowledge of applicable employment related legislation.
- Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
- Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
- Valid Food Safe Certification.
- Ability to stand for extended periods of time and lift 50lbs.
- Comfortable using Microsoft Office Suite.
- Possess high professional ethics and avoid extreme familiarity or conflicts with other.
- Must be over 18 as alcohol service and open scheduling availability is a requirement.

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