Date Posted: February 11, 2025
Application Deadline: March 15, 2025
Job Type: Seasonal / Contract
Job Category:
THE ROLE: 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. ACTIVITIES: The duties and responsibilities for the Chef de Partie include, but are not limited to the following: • Executes and supervises food production activities, 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). • Conducts, coordinates and supervises inventories. • Monitors material consumption and communicates to sous chef required food ordering, and equipment status on a daily basis to satisfy the daily production plan. • Participates in the development of food products and menus as needed for menu presentations. • Must be aware of content in catering manual • Executes countermeasures in the production in case of customer complaints. • Supports training of kitchen staff. • Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis regulations are adhered to. • Maintains and monitors quality, conducts quality control checks according to health regulations. • Conducts quality checks of goods received. • Monitors and ensures compliance with recipe specifications. • Ensure that the area of responsibility is properly organized. • Guide, motivate and develop the subordinate employees. • Teach and train staff of production and presentation changes to menu items. • Performs other related duties as assigned or requested. • Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights. • Note: Other duties as assigned by supervisor or management
COMPETENCIES WE ARE SEEKING: • Minimum 3-5 years’ experience in a Culinary Supervisory capacity in a full-service hotel environment • Diploma / Degree in Culinary Arts or related field • Red Seal (preferred) • Experienced kitchen associate with proven ability to supervise the production of upscale food at high volume levels • In-depth familiarity with the kitchen’s operation • Must have flexible schedule: days, evenings and weekends • Knowledge in the elaboration of menus and food concepts • Must have a great sense of attention to details, leadership skills, and communication skills • Demonstrate a positive attitude and team spirit; Strong interpersonal, communication and leadership skills • Proven ability to manage multi-tasked assignments • Passionate and energetic about food & beverage, entertainment and entertaining guests
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Discounted on site accommodations. Discounted room as well as F&B at Marriott Hotels Use of Hotel Facilities Free meal while on duty |
Submit your application by email to the company contact listed below.
Documents to be included:
Company Name: The Algonquin Resort
Address: 184 Adolphus Street
City/Town: St Andrews NB
Postal/Zip Code: E5B1T7
Province/State: New Brunswick
Country: Canada
Website: www.algonquinresort.com
Contact Person: Heather King
Contact Person Job Title: Human Resources Manager
Telephone: 506 529 8823
