Chef de Partie

Kelowna, BC, Canada
Full Time
Mid Level

Department: Kitchen

Reports to: Executive Chef, Maestro’s Restaurant at Manteo Eldorado Resort

 

Our spectacular Eldorado Resort is situated right on the shores of Okanagan Lake, a few kilometers south of the William R. Bennett bridge. Eldorado Resort consists of Hotel Eldorado, Manteo, and Eldorado Marina, with world-class amenities including multiple outlets, gyms, indoor and outdoor pools, boardwalk, tennis courts, and a private beach.

Our new restaurant, Maestro’s Mediterranean Restaurant & Terrace located at Manteo features a curated selection of sea-inspired dishes, local vegetables, and generous usages of oils, spices, and grains. Inspired from the likes of Valencia, Genoa, Split, and Nice to deliver spectacularly inventive dishes in a refreshingly vibrant space. At Maestro’s, we know that a restaurant is all about people; we will ensure the highest levels of creativity, flavours, and service to always pursue our purpose of creating memorable experiences to our guests.

If you are looking for exciting and rewarding opportunities to showcase your talent and join a team that brings out the best in each other, then we want to hear from you! Our beautiful lakeside property offers a wide range of exciting career opportunities. We offer competitive earnings potential, employee discounts on water sport rentals, discounted food & beverage at all our Argus Properties Ltd Owned Restaurants and Hotels, fun social events, and great colleagues!
 

OVERVIEW:

Under the direction of the Executive Chef and Sous Chefs, the Chef de Partie is a team-leader and is responsible for the execution of various areas of line preparation, prioritizing duties, ensuring cleanliness throughout the kitchen and maintenance of consistency, execution, and quality standards.  
 

DUTIES & RESPONSIBILITIES:

You will be responsible for performing the following tasks to the highest standard:

  • Review the daily production sheets and line check lists with the colleagues, even without the Chef being present.
  • Prepare your own station and is required to delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
  • Always leading by example for all colleagues to see the proper food handling, execution, and overall colleagues’ development within the work area.
  • Lead team as a day/night expo, handles orientations and training and is proficient and educated of proper current procedure for disciplinary actions.
  • Liaise with Front of House Manager as needed.
  • Actively participates in training of culinary skills to junior staff and apprentices
  • Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met.
  • Ensure that all colleagues’ stations are fresh, properly rotated to par levels. 
  • Taste all; soups, sauces, glazes, stocks, and ‘prep items’ used for the finishing of menu items.
  • Keep workstation clean and organized, sweeping, and mopping floors including fridges/freezers, keeping countertops and stove tops clean, organizing dry storage.
  • Ensure that station opening and closing procedures are carried out to standard, with completed check lists.
  • Keep overproduction and food waste to a minimum, ensures proper rotation, pulling product from freezer, labeling, and storing of food to reduce food cost expense.
  • Operate all kitchen equipment and always conduct yourself with safety in mind
  • Ensure that all food products are handled, stored, prepared, and served safely in accordance with hotel and government Food Safety guidelines.
  • Report all deficiencies in kitchen equipment functionality and quality of food products to restaurant chef or Chef in a timely fashion.
  • Prepare lists of food products required for stations and production for food order
  • Must have experience and be proficient in both a la carte and production cooking
  • CDP’s, to follow Chefs expectations. Follow up, daily/ weekly/ monthly.
  • Have full knowledge of all recipes and menu items, as to what is served with and the cost on the menu.
  • Assist in creation of fresh sheets, and new menu items.
  • Ensure temperature control charts are filled out.
  • Place needed food orders.
  • Coding and payroll daily duties.
  • Work with banquet cook to ensure all aspects of food standards are met.
  • Bring a positive attitude into the kitchen every day and treats all staff with respect.
  • Responsible for the day-to-day operations your station 
  • Complete other job-related duties as assigned by Restaurant Chef & Chef.

 

 

SKILLS AND QUALIFICATIONS:

  • Experience working in a fast-paced environment
  • Culinary training from a recognized institution preferred, or equivalent experience - Red Seal or apprentice
  • Minimum 5+ years experience in a professional kitchen
  • High school diploma or equivalent
  • Attention to detail
  • Ability to work both independently and in a team environment
  • Must hold valid food safe certificate
  • Must be able to stand for and work on your feet for a full day
  • Must be able to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance
  • Must be available to work evening shifts, holidays, and weekends. Start times will vary based on business volumes and operational demands
  • Must be legally entitled to work in Canada. The Resort is unable to support any VISA applications.
  • Excellent interpersonal and communication skills
  • Be legally able to work in Canada

 

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