Chef de Partie at Westmont Hospitality Group

Whistler, British Columbia, Canada -

Full Time

Start Date

Immediate

Expiry Date

08 Aug, 26

Salary

28.11

Posted On

10 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Meat and Fish Butchery, Kitchen Supervision, Inventory Control, Food Preparation, Team Leadership, Knife Handling, Menu Planning, Food Safety, Cost Control, Expediting, Staff Training, Buffet Coordination, Procurement, Communication, Problem Solving

Industry

Hospitality

Description

WHY WORK FOR HILTON WHISTLER RESORT & SPA? At Hilton Whistler Resort & Spa we’re passionate about creating exceptional guest experiences. Not just through outstanding service, but by creating heartfelt experiences that guests will remember long after their stay. We believe that when our team members thrive, so does our hospitality. That’s why we foster a workplace where growth, inclusion and recognition are a part of everyday life. Join a team where your passion for the culinary arts is valued, your ideas are heard, and your career can flourish. As a Chef de Partie, you will receive the following benefits: * Staff Accommodation * Life & Leisure Program – Incentive paid out every day that you work! * Gratuities in addition to salary wage * Extended Health Benefit Plan * Retirement Savings Programs * Complimentary Meals * Free On-Site Staff Parking * 50% Discount at Cinnamon Bear Restaurant * Participate in Hilton’s Team Member Travel Program * Educational Assistance Program - Take courses that will assist with your career development PURPOSE The Chef de Partie serves in a supervisory role under the primary direction of the Executive Chef and/or Sous Chef. In the absence of the Executive Chef or Sous Chef, they are responsible for overseeing the line service staff. The Chef de Partie ensures the successful daily operations of the culinary team. Overseeing the service aspect of food production, they ensure proper preparation techniques and portion quantities for functions and daily service. QUALIFICATIONS * Minimum 3 years of experience in the culinary field * Complete understanding of meat and fish butchery * Formal culinary education (Diploma or Certificate) strongly encouraged * Red Seal qualification or international equivalent * Valid Food Safe Certification required * Ability to work well under pressure in a fast-paced environment * Excellent communication skills are required * Ability to lead by example and motivate team members * Knowledgeable in inventory control and ordering processes * Ability to troubleshoot and resolve issues that may arise in the kitchen * Must supply own knives and demonstrate excellent knife-handling skills * Strong team leader with the ability to guide and motivate junior team members * Able to work in all kitchen stations and demonstrate proficient use of all equipment * Must ensure proper preparation techniques and that adequate quantities are prepared for successful daily service within assigned sections * Creative and passionate about the culinary arts, with a willingness to learn and adapt new techniques and styles as instructed * First Aid certification is an asset * Must be available for shift work PRIMARY DUTIES * Directly supervise line kitchen staff. Assume charge of the line staff in the absence of the Executive Chef and/or Sous Chefs. * Responsible for the daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing, and portion sizes are as prescribed by standardized recipes. * Responsible for proper preparation and timely execution of all functions. * Daily cleaning and organization of service coolers and proper rotation and usage of stock. * Assist Executive Chef with menu planning and related production activities. * Assist in the development of training and the provision of professional development opportunities for all kitchen staff. * Maintain standards of quality, cost eye appeal, and flavor of foods. * Ensure proper staffing for maximum productivity and high standards of quality. Controls food and labor costs to achieve maximum profitability. * Communicate with maintenance department regarding repair and upkeep of the kitchen and its equipment. * Assist in maintaining security of kitchen including equipment, food and supply inventories. * Consult with dinning service personnel during daily specials explanation. * Consult with banquet personnel if Executive chef or sous chefs are absent to ensure smooth execution of events and address any changes as needed * Expedite food orders during peak service hours. * Coordinate buffet presentations and ensure timely preparation. * Assist in food procurement, delivery, storage and prepare daily requisitions for food and liquor * Report all guest complaints to the Executive Chef and assist in resolving complaints. * Check mise en place before service and inspect items on the service line to ensure that quality standards are met, as well as presentation of food product before the plates leave the kitchen. * Submit ideas for future goals, operational improvements, and personnel management to Executive Chef * Follow all company policies & procedures and work in accordance to health and safety legislation. * This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. In our commitment to provide a selection process and work environment that is inclusive and barrier free, accommodation will be provided in accordance with the Canadian Human Rights Code. Any special accommodation needs required in order to allow you to participate in the hiring and employment process to your full potential can be arranged in advance by contacting the Hiring Manager to arrange reasonable and appropriate accommodation.

Responsibilities

Supervise line kitchen staff and oversee daily food production to ensure quality and portion standards are met. Assist the Executive Chef with menu planning, staff training, and the management of food and labor costs.