Chef de Partie

A red seal certification is required for this position.

WHY WORK FOR US?
We have a great benefit plan that includes extensive medical and dental as well as life insurance. This plan is 80% covered by the hotel for single coverage. We also offer a great loyalty program and, have a travel program which can have you staying in hotels across the world for employee discounted rates.

OTHER PERKS
Free parking/747 Bus Pass Reimbursement
Free staff meals – buffet style!
On-demand pay – get paid whenever you want!
In-house management training program
Quarterly fun work events unlike anyone else!
50% off food and beverage for you and your friends
Monthly talent rallies with food and entertainment
Work with an award-winning team
POSITION PROFILE
The Renaissance Edmonton Airport Hotel is looking for an enthusiastic individual who can perform well across all stations in the kitchen to ensure that the food delivered to our guests is of exceptional quality and crafted to the highest standard. The Chef De Partie is a crucial role in the kitchen as they act as the liaison between management and the associates on the line.
CORE RESPONSIBILITIES

• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all local and provincial Health & Safety and Food Safety regulations.
• Interacts with guests to obtain feedback on product quality and service levels and delivers feedback to associates.
• Empowers associates to provide excellent customer service.
• Demonstrates a positive example for guest relations.
• Ensures associates maintain required food handling and sanitation certifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Works with the restaurant Sous Chef in determining how food should be presented and creates decorative food displays.
• Adapts to changing business demands and is willing to assist wherever needed in order to ensure the flow of the department is always productive and efficient.
• Has full knowledge of all menu items, daily features and promotions.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follows kitchen policies, procedures and service standards.

CANDIDATE QUALIFICATIONS & REQUIREMENTS
CANDIDATE QUALIFICATIONS & REQUIREMENTS
Education and Experience

• Red Seal Certification in the Culinary Arts is required for this position

In addition:

• High school diploma or GED; 3 years’ experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management with 1 year experience in the culinary, food and beverage, or related professional area.
• Prior experience in a hotel would be considered a strong asset.

REQUIRED SKILLS AND KNOWLEDGE

• Cooking – Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
• Food Production and Presentation – Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
• Number Facility – The ability to add, subtract, multiply, or divide quickly and correctly.
• Reading Comprehension – Understanding written sentences and paragraphs in work related documents.
• Writing – Communicating effectively in writing as appropriate for the needs of the audience.
• Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Originality – The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
• Customer and Personal Service – Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.