Chef de Partie

2 weeks ago

North Vancouver, Canada Grouse Mountain Full time

Everyday we aim to provide a high quality, dynamic and authentic mountain playground where locals and tourists can escape, have fun, learn and challenge themselves, embracing the outdoors and key elements of BC culture. Our friendly and informative staff will help guests to create enduring memories based on remarkable experiences.

**Job Title**: Chef de Partie

**Location**: North Vancouver

**Department**: Food and Beverage

**Reports to**: Sous Chef

**Role Status**: Full-Time
Grouse Mountain offers a challenging and enjoyable work environment with a world of career opportunity. Our team is dedicated to Grouse Mountain's renowned excellence and its continued growth as Vancouver's premier mountain resort. In exchange for employee excellence, we offer a professional atmosphere, fantastic growth opportunities, unlimited outdoor recreation (including skiing and snowboarding) an inspiring setting and many unique employee privileges.

**Scope of the job**:
The Chef De Partie (CDP) is responsible for all daily operations specific to the department on Sous Chef’s days off. They will assist Sous Chefs on waste management, menu planning and costing and development of systems to better their department. CDPs will work under indirect supervision of the Sous Chef but offer their own hands on approach to running the kitchen and daily systems.

**Key Responsibilities**:

- Responsible for the smooth operation of the kitchen and help cover other stations during service and preparation time
- Direct and guide food production in a timely and cost-effective manner
- Prepare food including butchering of raw products, cooking of all dishes and cooking methods, sautéing, grilling, roasting, frying, baking, steaming, braising, smoking, Sous Vide, candying, etc.
- Assist the Sous Chef with ordering and maintaining food safety, quality, fridge organization, and all kitchen standards set by the Executive Chef
- Ensure staff follow company food safe procedures
- Assist with menu development and execution
- Menu Planning and Costing
- Responsible to supervise junior kitchen staff
- Operate and maintain all department equipment and reporting of malfunctioning
- Perform all other duties as assigned

Qualifications, Knowledge, Skills and Abilities Required
- 3-5 years’ experience in professional cooking required
- Current Food Safe certificate required
- Desire to improve and learn on a daily basis
- Prior supervisory experience required
- Red Seal in Cooking or working towards apprenticeship, an asset
- Able to lift 50+ pounds
- Superior organizational skills with the ability to multi-task
- Understanding of Kitchen management with fridge organization to daily par lists
- Must be personable, friendly and outgoing with excellent customer service skills
- High energy and strong work ethic

Innovative. Nature-Loving. Safe. Passionate. Inspiring. Real. Entrepreneurial.

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