Chef de Partie

at  Post Hotel Spa

We are seeking a skilled Chef De Partie to join our team at the Relais & Châteaux Post Hotel & Spa in Lake Louise, Alberta. Chef De Partie assists in overseeing a specific section of the kitchen, ensuring the highest culinary standards are met and contributing to the success of The Post’s culinary operations.

QUALIFICATIONS

· Culinary diploma or equivalent qualification.
· Proven experience as a Chef de Partie in a high-end restaurant or similar establishment.
· Strong knowledge of culinary techniques, presentation, and kitchen management.
· Ability to lead and motivate a team in a fast-paced environment.
· Excellent communication and organizational skills.
· Creative flair and a passion for culinary arts.
· Knowledge of food safety and sanitation regulations.
· Ability to stand for extended periods, lift heavy kitchen equipment, and work in a high-pressure kitchen environment.
Job Types: Full-time, Permanent
Pay: From $22.00 per hour
Expected hours: 35 – 44 per week

Additional pay:

• Overtime pay
• Tips

Benefits:

• Company events
• Dental care
• Extended health care
• Flexible schedule
• Paid time off
• Store discount
• Vision care

Schedule:

• Day shift
• Evening shift
• Monday to Friday
• Overtime
• Weekends as needed

Application question(s):

• Will you be able to reliably commute or relocate to Lake Louise, Alberta for this job? We will provide Housing for relocation.
• Do you have experience in French Cuisine?

Experience:

• Fine Dining: 1 year (required)
• Culinary: 1 year (required)

Work Location: In perso

· Execute and oversee the preparation of dishes within the assigned section.
· Collaborate with the Executive Chef/Executive Sous Chef/Sous Chefs to plan and develop menu items.
· Train and mentor junior kitchen staff, ensuring high levels of skill and efficiency.
· Monitor food quality, presentation, and consistency to meet restaurant standards.
· Maintain a clean and organized work environment, adhering to food safety and sanitation guidelines.
· Assist in inventory management, ordering, and stock rotation for the assigned section.
· Contribute creative ideas to enhance menu offerings and seasonal specials.
· Ensure compliance with health and safety regulations in the kitchen.
· Participate in menu tastings, special events, and culinary promotions.
· Collaborate with other kitchen team members to ensure smooth service during peak hours.