Chef Du Partie

1 week ago

Calgary, Canada The Inn on Officers Garden Full time

**Chef De Partie**
**The Inn on Officers' Garden**
**Flexible afternoon & evening shifts**

Opened in the summer of 2020, The Inn on Officers’ Garden is a new boutique hotel, dining establishment and event venue in historic Currie Barracks. It features a newly renovated kitchen.

Dining spaces at The Inn include Officers Pub, the largest dining space on site; Vino Chat and adjoining lounges The Living Room and The Snake Pit, which has billiard tables. Flanders Fine Foods provides grab-and-go service and can also do buffet service — if and when this style of dining is permitted under COVID-related restrictions.

As a Chef De Partie you are responsible for supporting the Head and Sous Chef in delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

**Chef de Partie Duties and Responsibilities includes but not limited to**:

- Takes care of daily food preparation and duties assigned by the Head and Sous Chef to meet the standard and the quality set by The Inn.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last-minute events.
- Carry out any other duties as required by management.

**Prerequisites**:

- Formal culinary training or documented experience in professional kitchens required
- Hotel &/or Resort banquet experience preferred.
- Ability to manage the hot line/banquet plate up in the absence of the Executive Chef or Sous Chef.
- Ability to close the kitchen in the absence of the Executive Chef or Sous Chef.
- A high standard of spoken and written English
- Able to work under pressure
- Excellent culinary catering talent
- Food Safe Certification and Red Seal Certification

All interested parties are invited to submit your resume and cover letter. Only those considered for the position will be contacted. _**Applicants must be legally eligible to work in Canada.**_

**Job Types**: Full-time, Permanent

**Benefits**:

- On-site parking

Schedule:

- Evening shift
- Holidays
- Monday to Friday
- Weekends as needed

**Experience**:

- Banquet & line cooking: 1 year (preferred)

Licence/Certification:

- Food Safety Certification (preferred)
- Red Seal (preferred)

Work Location: In person

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