Full Time Chef de Partie

Start a new Adventure while working for an Autograph by Marriott resort located in the heart of the iconic Canadian Rockies! The Kananaskis Mountain Lodge is surrounded by untouched beauty and rugged mountain peaks, offering a once-in-a-lifetime opportunity for those seeking a culture that offers a work-hard, play-hard mantra, an empowering workplace, industry-best perks and benefits, and amazing development opportunities for those looking to grow a career. Job Title: CHEF DE PARTIE
We are recruiting for a Chef de Partie (NOC 62200) . This position is full-time 30-40 hours per week, permanent with an hourly rate of $25.40 - $28.00. Overtime may be necessary as required paid at time and half.
Training of individuals on job duties and sanitation and safety procedures
Instruct and Supervise First Cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays
The Chef de Partie will be assist with the implementation of new menus as well as the production and standardization of those menus
Prepare and cook food ensuring highest quality standards have been met, maintaining a safe and organized work area
Estimate food requirement and may estimate food and labour costs
May Recruit and hire junior staff and apprentices
Ability to manage and complete all administration shift duties and reports
Enforcing strict health and hygiene standards in the kitchen and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins
Attend training courses and seminars as and when required
Ensure that the production, preparation and presentation of food are of the highest quality at all times
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitization. May requisition food and kitchen supplies
Follow good preservation standards for the proper handling of all food products at the right temperature
Flexible shifts hours will be required
Ensures the safe operation of kitchen equipment by inspecting for, reporting and correcting safety hazards
Makes assessments as to production methods for menu items and communicates these recommendations to the Sous Chef

Formal education in Food and Beverage or Hospitality Management an asset
~ Understand the basic structure of labour and cost controls and be able to adhere to those plans.

Annual wage and performance review
Personal days: 5 per year after 90 days of continued full-time employment
Food and Beverage discounts at ALL 6 of our dining outlets
Growth and development opportunities, both personal and professional
Onsite newly-renovated staff accommodations including an employee gym
One meal per day in our employee cafeteria (taxable benefit)
Vacation is accrued starting on your first day of work at a rate of 4% of your earnings
Marriott Destinations membership providing you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels
Discounted access to our Nordic Spa