Executive Chef

4 weeks ago

Vancouver, British Columbia, Canada AccorHotel Full time
Chef de Partie FullTime

We are seeking a highly skilled and experienced Chef de Partie to join our dynamic and innovative culinary team at AccorHotel. As a key member of our kitchen team, you will be responsible for leading our talented cooks and contributing to the preparation and serving of exceptional meals made with local ingredients.

Key Responsibilities:

  • Collaborate with Sous Chefs to ensure efficient day-to-day kitchen operations
  • Train, mentor, and lead cooks below Chef de Partie level on daily duties and requirements
  • Adhere to standardized recipes and specifications to maintain consistency and meet high standards
  • Maintain a clean and organized workstation, including fridges, freezers, countertops, and stove tops
  • Ensure station opening and closing procedures are carried out to standard
  • Minimize overproduction and food waste, ensuring proper rotation, labeling, and storing of food to reduce costs
  • Ensure all food products are handled, stored, prepared, and served safely in accordance with hotel and government Food Safety guidelines
  • Respond promptly and positively to internal and external guest requests
  • Develop menu additions with the Executive Sous Chef
  • Apply proper ordering procedures for product procurement
  • Participate actively in daily briefings and support the direction of the Executive Sous Chef
  • Act as a liaison between the floor and the kitchen
  • Contribute to raising standards within the department and introducing new concepts

Requirements:

  • Red Seal Certificate (Journeypersons papers) or recognized international equivalent
  • At least 7 years of experience, preferably in a luxury hotel or large kitchen environment
  • Safe Food Handling Certification required
  • Certificate or Diploma from a recognized Culinary School an asset
  • Must currently be in or previously have held a 1st Cook position
  • Organized, efficient, and a team player
  • High standards of cleanliness and grooming
  • Flexible with regards to shifts and workstations
  • Completion of Level 1 or 2 First Aid course is an asset
  • Strong communication and leadership skills
  • Strong experience in sauces, entremets, Garde Manger, and Banquet production

Physical Aspects of Position:

  • Constant standing and walking throughout shift
  • Frequent lifting and carrying up to 30 lbs
  • Occasional kneeling, pushing, pulling, lifting
  • Occasional ascending or descending ladders, stairs, and ramps

Remote Work: No

Employment Type: Fulltime

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