Chef De Partie (NOC 62200)
InnVest Hotels LP – Holiday Inn Kingston Waterfront
Passion Drives Performance. InnVest succeeds because our people love what we do. Our entire team shares a deep-rooted passion for the world of hospitality & travel that extends far beyond the walls of our offices and locations. Our company culture is built on collaboration. A nimble team where everyone has a voice at the table and an opportunity to pursue their passions. Our skillsets are as diverse as our portfolio, but we all have a singular focus: a belief that partnerships deliver the best results, an entrepreneurial approach to decision making, respect for others, a strong sense of integrity, and a curiosity to challenge the status quo.
With over 75 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 70 hotels also making InnVest the largest independent operator of hotels in Canada. InnVest’s portfolio is geographically diverse with hotels from Vancouver, BC to Corner Brook, NL but also experientially diverse from roadside inns to luxury urban properties.
At InnVest, our mission is simple – to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivalled opportunities and invaluable exposure to Canada’s largest independently owned and operated hotel portfolio.
The Chef de Partie is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Will be working closely with the Executive Chef and will provide kitchen support when the Executive Chef is away. Experienced kitchen leader with proven ability to supervise the production of food at high volume levels.
Salary: $23.00 / hour (increments available as per service and experience)
Terms of employment: Permanent employment, Full time: 35-44 hours / week
Start date: As soon as possible
Benefits: Disability Insurance, Dental insurance, Extended medical insurance, Discounted hotel stays
Employment conditions: Must be flexible to work, days, evenings, weekends, holidays and all shifts. Overtime is sometimes required.
Education: Culinary school degree or equivalent work experience
Experience: Minimum of 2 year experience in a Chef position Food and Beverage culinary management experience with demonstrated leadership.
Credentials: Safe Food Handling certificate (can be obtained and provide within 3 weeks of commencing employment
Work Conditions and Physical Capabilities: Fast-paced environment, Work under pressure, Tight deadlines, Handling heavy loads, Physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods, Bending, crouching, kneeling, Ability to lift and carry a weight up to 23 kg
Personal Suitability: Dependability, Efficient interpersonal skills, Excellent oral communication, Flexibility, Initiative, Organized, Reliability, Team player
Job Duties and Responsibilities
Maintain records of food costs, consumption, sales and inventory
Demonstrate new cooking techniques and new equipment to cooking staff
Ensure that the area of responsibility is properly organised, staffed and directed by overseeing day-to-day production and operations in the kitchen which includes the
planning and directing of all food preparation
Executes and supervises food production activities by leading/instructing individuals and supervising activities of specialist chefs, chefs, cooks and other kitchen workers. e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle)
Monitors material consumption and orders required food and equipment on a daily
basis to satisfy the daily production plan
Participates in the development of food products and menus as needed for menu
Must be aware of content in catering manuals; conducts updates when necessary
Instruct and train cooks in preparation, cooking, garnishing and presentation of food
Conducts, coordinates and supervises inventories and requisition food and kitchen supplies
Executes countermeasures in the production in case of customer complaints
Maintains and monitors hygiene, health and safety standards, quality, conducts quality control checks, quality checks of goods received and monitors that hazard analysis regulations are adhered to. Ensure that employees complies with OHSA and its regulations.
Creates schedules and daily adjustments to ensure proper staffing requirements are
Arrange for equipment purchases and repairs
Estimate food requirements and food and labour costs
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
How to apply
By email :email@example.com
By mail: 2 Princess StKingston, ONK7L 1A2
Here is what you must include in your application: Letter of recommendation, References attesting experience