The Post Hotel and Spa in Lake Louise, AB is hiring for a Chef De Partie to start immediately.
Staff housing is available for full time employees!

POSITION OVERVIEW:

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.
Post Hotel & Spa (The Post) is committed to building a workplace where everyone can succeed and belong. As Bow Valley Workplace Inclusion Charter signatory, we are working to build a diverse, equitable, and inclusive team environment. We value a wide range of skills, experiences, and backgrounds; and encourage all qualified candidates to apply. The Post is continuously evolving our systems and practices to remove barriers so all equity seeking groups can succeed.
If you can’t apply online or request accommodation during the application or hiring process, please contact our Human Resources Department at 1-403-760-4474.
We look forward to receiving your application.
Job Type: Full-time
Pay: $24.00-$28.50 per hour
Expected hours: 40 – 44 per week

Benefits:

• Company events
• Discounted or free food
• Extended health care
• On-site parking
• Paid time off
• Store discount
• Vision care

Application question(s):

• Are you able to relocate to Lake Louise, AB for this role? (staff housing is available)

Experience:

• Chef: 1 year (required)
• Restaurant: 1 year (required)
• Fine Dining: 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.