Chef de Partie

**Job opening criteria**:
Jobs:

- ChefDegrees:

- A Levels**Skills**:

- EnglishPlaces:

- Richmond, CanadaConditions:

- Fixed-term contract
- Seasonal contract
- Full Time
- Telework not accepted

**The company**:
Sonora has a reputation for excellence, deeply rooted in the unique character of our pristine property and in the charm of our world class team. Our company culture is one of service, stewardship and family values.

Each one of our team members contribute to the guest experience at Sonora Resort; Our Housekeeping and Grounds Maintenance teams set the stage for our guests' accommodations, while our Kitchen and Dining room teams provide an incredible fine dining experience showcasing seasonally-inspired local ingredients. From our Guest services team who ensure all of our guests' needs are met during their stay, to our Guides and Dock Hands who help showcase the natural wonders around the resort, we are all passionate about providing our guests with unique experiences and cherished memories.

Our team shares a deep appreciation for the unspoiled wilderness of British Columbia; our opulent location is an undeniable draw for those seeking an exciting career with a side of adventure. We are completely submerged in the great outdoors - nestled in the

Sonora Resort is committed to creating an engaging and supportive work environment, with a focus on developing and promoting talent from within. We offer competitive compensation packages, exciting staff incentives and the opportunity to develop under the prestigious Relais & Châteaux banner.
- NOTE: As a term of employment, all employees must be fully vaccinated against COVID-19. Proof of vaccination is required._

**Job description**:
A Chef de Partie at Sonora Resort will have a passion for delivering unique and exquisite dishes that compliment a world class dining experience. This position will be held by a well-rounded and versatile cook who will be responsible for all the mise en place for their station as well as performing lunch or dinner service. A Chef de Partie is also responsible for keeping a clean and organized station during prep and service.

**Chef de Partie Garde Manger**:Responsible for all the cold appetizer dishes required for that evenings dinner service as well keeping a clean and organized station during prep and service. This position is responsible for executing items on the bar menu during the shoulder seasons when needed.

**Chef de Partie Saucier**: Responsible for all the butchery of fish and meat as well as making all the sauces and reductions for the dinner service as well keeping a clean and organized station during prep and service.

**Tapas Deck Chef de Partie**: Responsible for cooking during lunch service coordinating with the Sous Chef on the pass, as well as during the time between lunch service and dinner service.

**Chef de Partie Lunch Cook**: responsible for all the composed main courses during lunch service as well keeping a clean and organized station during prep and service. They are also responsible for organizing, preparing and executing the daily Boxed Lunches.

**Chef de Partie Hot Appetizers**: responsible for all the hot appetizer dishes required for that evenings dinner service as well keeping a clean and organized station during prep and service. This position is responsible for executing items on the bar menu during the shoulder seasons when needed.

**Duties, Responsibilities & Tasks**:
Daily Operations
- Demonstrate desired service behaviors in accordance with Relais and Chateaux expectations.
- Receive, clean and store all products that arrive from the dock as per the Chef's standards.
- Receive, clean and store all specialty products that pertain to their station in clear plastic containers as per the chef's standards.
- Ensure all daily and weekly cleaning tasks are completed and up to standards.
- Responsible for maintaining their workstations to the chef's standards.
- Responsible for the production and execution of menu items or specialty dishes that pertain to their station.
- Knowledgeable of all regular and special menu items as well as any changes daily.
- Ensure that their station is set up in time for lunch or dinner service and is ready to perform to the best of their ability.
- Work with the rest of the team during service in a timely and professional manner to put the courses of food out as quickly as the chef sees fit.
- Assist in the cleaning/scrubbing of the kitchen at the end of every evening's dinner service.
- Ensure effective working relationships and clear communication is maintained with all colleagues and departments.
- Ensure that all equipment, fixtures, and furniture of the department are kept in the best repair possible and are used in a safe and proper manner.

**Company and Department Responsibilities**
- Recognize that Sonora Resort is a service-oriented organization and act accordingly.
- Ensure good communication daily with the department manager on all issues, p