Chef de Partie

**THE PROPERTY**:
Built on the site of the historic Alberta Boot Company in the vibrant Beltline District, our downtown hotel pays homage to its cowboy roots through modern design and artwork. As one of the largest Residence Inn hotels in the world, we have 390 long-stay suites and cater to business and family leisure travellers looking for an extended-stay hotel as well as to groups and meeting attendees with a 10,000 sq. ft. Conference Centre. From our top-notch culinary team creating the most delicious dishes to our food and beverage team providing the best experiences in our comfortable and fun outlets, our hotel is not just the best place to stay, it is the best place to work With close proximity to the CTrain, great benefits and amazing people, there are so many reasons to join our team

**THE ROLE**:
Reporting to the Head Chef, the **Chef de Partie**is responsible for assisting in all day-to-day operations of the kitchen and culinary team. Strong and fair leadership, problem-solving, decisiveness and ensuring that all Atlific and Marriott standards are consistently adhered to are critical for success in this role.
- Assist with design and create regular as well as special menus (groups, events, buffets, etc.) in compliance with trends, margins, and brand standards.
- Plan, direct and actively participate in food preparation, producing food that is consistently high quality, including taste and presentation.
- Ensure all associates adhere to the correct uniform standard and appear polished at all times.
- Ensure compliance with all food & beverage policies, standards and procedures by training, supervising, and following-up through a hands-on approach.
- Maintain service, food handling and sanitation standards for self and team.
- Assist in managing inventories, stock rotation and purchasing/receiving procedures as per Atlific Hotel Management requirements.
- Assist in monitoring food cost of all menu items to meet food cost target.
- Ensure all goods received meet Residence Inn standards in regards to freshness and quality.
- Facilitate pre
- and post-meal/event briefings to educate associates on menu items and service issues.
- Coordinate with the Maintenance department to ensure an effective repair of kitchen equipment If needed and report deficiency and/or repair to Head Chef.
- Responsible for kitchen opening and closing duties.
- Embody and promote a culture where all team members are empowered to provide our guests with the very best culinary experiences, supporting them to exceed guest expectations.
- Ensure the achievement of our vision and goals by monitoring the daily performance of the culinary team.
- Assist in the training and coaching of all team members, to ensure their professional development.
- Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the Executive Committee; complete safety training and certifications. Provide support per the Emergency Response Plan as needed.
- Act as point of contact in the event of an emergency.
- Monitor and develop team member performance to include, but not limited to, providing supervision, scheduling, and delivering recognition and rewards.
- Assume responsibility for Kitchen leadership in the Head Chef’s absence.
- Maintain a professional image at all times.
- Project enthusiastic, optimistic, helpful attitude.
- Stand, sit, or walk for an extended period of time.
- Perform other reasonable job duties as requested by senior managers.

**THE SKILLS AND EXPERIENCE YOU HAVE**:

- Minimum of 3 years’ related experience in an equivalent Kitchen supervisory position required, preferably within a hotel.
- Red Seal certification is an asset.
- Must have a demonstrated passion for food in addition to culinary vision and excellent knowledge of restaurant trends.
- Must be hands-on with the ability to inspire and encourage a happy, productive and cohesive work environment.
- Must possess a high degree of professionalism.
- Must have excellent interpersonal, communication and supervisory skills.
- Must be energetic, enthusiastic and self-motivated.
- Ability to collaborate cross-functionally with areas such as Sales, operational departments and outside vendors.
- Excellent organizational, follow-through and workload planning skills with the ability to juggle multiple priorities while adhering to deadlines.
- Results-oriented with the ability to be flexible and work well in a busy and demanding environment.
- Computer literacy required: MS Windows and related hotel systems.
- Ability to move, lift, carry, push, pull and place objects weighing less than or equal to 50 pounds without assistance.
- Must be flexible to assist/support as needed on various shifts, including weekends & public holidays, when required.
- Must be able to maintain confidentiality of proprietary information and protect company assets.

**REASONS TO APPLY**
- An exceptional work environment
- Competitive comp