Join the Kitchen team at Gerni’s Farmhouse, our newest addition at Sparkling Hill Resort! We currently have an opening available for a hard-working, experienced Chef de Partie. This individual will take on a leadership role for the junior staff in the absence of the Executive Chef and Sous Chef, and must be able to handle a line station efficiently and with the highest standards.
Gerni’s Farmhouse is an Austrian/German Restaurant, named after the Resort’s owner, Mr. Gernot Langes-Swarovski. It focuses on authentic Bavarian cuisine.
At Sparkling Hill Resort, we are proud to offer exciting opportunities which will allow you to develop your hospitality career at a renowned wellness resort. We believe in encouraging a family-style environment, and we recognize that our people and their development are the most important asset to our resort. If you are interested in becoming part of a dynamic team of committed individuals then we would like to hear from you!

REQUIREMENTS:

• Minimum 2 years cooking experience
• Experience in a luxury hotel with comparable service and standards an asset
• Valid Food Handler Certificate required
• Must have experience and be proficient in both a la carte and production cooking
• Excellent interpersonal and communication skills
• Flexibility to work weekends, evenings and holidays as needed

QUALIFIED APPLICANTS MAY SUBMIT A DETAILED RESUME TO MR. MICHAEL WAGENHOFER, GERNI’S FARMHOUSE EXECUTIVE CHEF. ONLY CANDIDATES SELECTED FOR AN INTERVIEW WILL BE CONTACTED.

Job Types: Full-time, Permanent
Pay: $42,000.00-$52,000.00 per year

Benefits:

• Dental care
• Disability insurance
• Discounted or free food
• Extended health care
• Life insurance
• Store discount
• Vision care

Ability to commute/relocate:

• Vernon, BC: reliably commute or plan to relocate before starting work (required)

Experience:

• Cooking: 2 years (required)

Licence/Certification:

• Food Handler Certification (required)

Work Location: In perso

• Review the daily production sheets with the Sous Chef & Executive Chef. Prepares and, when required, delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to the guest service
• Actively participates in training of culinary skills to junior staff and apprentices
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keeps work station clean and organized including fridges/freezers, counter tops and stove tops
• Ensures that stations opening and closing procedures are carried out to standard
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling and storing of food in order to reduce food cost expenses
• Operate all kitchen equipment and conduct them with safety in mind at all times accordance with the hotel and Federal Government Food Safety guidelines
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to the Sous Chef/ Executive Chef in a timely fashion
• Prepare lists of food products requires for the stations so the Sous Chef can approve and order
• Complete other job related duties as assigned by the Sous Chef & Executive Chef