Chef de Partie

**THE OPPORTUNITY**:
CHEF DE PARTIE

REPORTS TO EXECUTIVE CHEF

**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.

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 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)
- Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
- Conducts, coordinates and supervises inventories
- Monitors material consumption and orders required food and equipment 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 manuals; conducts updates when necessary
- 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, staffed and directed
- Creates schedules and daily adjustments to ensure proper staffing requirements are met
- Guide, motivate and develop the subordinate employees
- Teach and train staff of production and presentation changes to menu items
- Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
- Act as Executive Chef in the absence of the Executive Chef
- 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 leader 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 week-ends
- 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 guest

**Benef