Chef de Partie

Business Name: Hollyburn Country Club

Position Title: Chef de Partie

Number of Available Position(s): 3

Terms of Employment: permanent, full-time

Hours per week: 30-40

Wage: $26 - $28/hour, depending on experience

Benefits: i.e. extended medical, bonus structure, PTO, etc.

Language of work: English

Business and Work Location: 950 Cross Creek Road, West Vancouver, BC V7S

Company Profile:
Job Description and Responsibilities:
We are excited to invite Chefs de Partie to join our vibrant team at Hollyburn Country Club. As an integral part of our burgeoning Food and Beverage Department, you will come on board to assist the Chef de Cuisine with the day-to-day responsibilities of running a club restaurant. As well as be part of the opening team for our exciting new 23,000 square foot new Food and Beverage facilities.

Member Engagement 25%
- Ensure that all Members and guests receive courteous, prompt, and professional attention to their needs; utilize feedback to improve departmental operations and member satisfaction
- Go above and beyond to demonstrate awareness and understanding of Hollyburn’s aim to deliver exceptional service to its members
- Communicate and encourage staff to consistently meet and exceed the Club’s service goals
- Anticipate, react and introduce new programs to meet service needs
- Ensure a high standard of appearance, hospitality and service in personnel
- Supervise front line service staff to assure proper service, standards are followed, and assist with service when necessary
- Encourage, train, coach and mentor staff to ensure the Clubs’ service excellence standards are met
- Ensure prompt resolution and follow-up to all service inquiries and concerns
- Communicate and encourage staff to consistently meet and exceed the Clubs’ service goals
- Develop and maintain strong caring relationships with fellow teammates, and members.

Facility 10%
- Ensure great first impressions, cleanliness and safety of the restaurant areas, including all equipment and fixtures
- Work with the sous-chefs to train staff in the Food Services department in the Clubs’ emergency procedures
- Ensure compliance with all safety, sanitation, preventative maintenance and other standards in the Food Services department
- Responsible for daily operations and to ensure effective communication inter-departmentally

Budget 10%
- This might be your first opportunity to learn about big picture budgets.
- Learn about Food Cost and work with Sous-Chefs and Chefs to ensure that there is little waste and budgets are maintained.

Operational 10%
- Work with the team in the development of product menus
- Maintain product and revenue control systems to help prevent theft
- Own a position on the line and work towards being as efficient as possible.
- Ensure that a consistent quality product is always served.
- Follow appropriate recipes and standards for all product on your line.

Liaison 10%
- Maintain an open line of communication between front line service staff and the kitchen staff to ensure efficiency of operations
- Host daily pre-shifts with service personnel to discuss menu options, specials, 86’d items, and any special events for that night
- Communicate all the essential information to Sous-Chefs and Chef to assist with maintaining a safe and secure club environment

Administration 10%
- Daily inventory sheets and ordering with the sous-chefs
- Oversee daily prep lists to ensure proper amounts of food are stored and prepped
- Daily line check to ensure constancy of product.

Leadership & Staffing 25%
- Be boots on the ground for the Chef team. Ensuring a clear line of communication between cooks and chefs.
- Qualify and train staff on all aspects of operations, department policies, goals and objectives
- Establish lines of communication by walking about, hosting and attending regular staff meetings
- Assist with providing staff formal and informal feedback, including an annual performance evaluation, and coaching
- Monitor staff development, career planning and growth opportunities
- Recommend staff on a meritorious basis for the recognition program and for rewards from the Employee Recognition Fund on a regular basis

Skills Requirements:

- Minimum of 2 years experience in a similar capacity, ideally within an upper-upscale hotel/restaurant environment.
- Strong background in high volume kitchen, with emphasis on banquet food production.
- Demonstrated ability to work with maximum accuracy, efficiency and attention to detail, maintaining urgency at all times.
- Strong organizational skills and demonstrated ability to multi-task and prioritize in a fast-paced work environment.
- Must be self-directed, motivated and demonstrate exceptional interpersonal & communication skills.
- Ability to actively demonstrate initiative and high performance within a team environment.
- Maintain confidentiality of guest information and pertinent hotel data.
- Ability to maintain a flexible schedule to meet the busines