Chef de Partie(NOC 62200)
The Algonquin Resort LP DBA The Algonquin Resort; http://www.algonquinresort.com
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 unrivaled opportunities and invaluable exposure to Canada’s largest independently-owned and operated hotel portfolio.
Chef de Partie (NOC 62200)
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.
Location: 184 Adolphus Street, St Andrews, New Brunswick, E5B 1T7
Salary: 18.00 – 19.00 hourly
Terms of employment: Permanent employment, Full time: 30 to 40 hours per Week
Employment conditions: Candidate must be flexible to work any assigned shift as the work demands including morning, day, Evening, Weekends, overtime
Start date: Starts as soon as possible
Education: Diploma / Degree in Culinary Arts or related field
Experience:Minimum 3-5 years’ experience in a Culinary Supervisory capacity in a full-service hotel environment
Credentials: Safe Food Handling certificate (can be obtained and provide within 3 weeks of commencing employment)
Job requirements and Responsibilities:
The duties and responsibilities for the Sous Chef 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.
Prepare dishes for customers with food allergies or intolerances
Prepare and cook food on a regular basis, or for special guests or functions
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 on preparation, cooking and handling of food and Guide, motivate and develop the subordinate employees.
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.
Teach and train staff of production and presentation changes to menu items.
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.
Performs other related duties as assigned by management.
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
Personal suitability: Candidate must have a great sense of attention to details, leadership skills and communication skills; Demonstrate a positive attitude and team spirit; Strong interpersonal skills; Proven ability to manage multi-tasked assignments; Passionate and energetic about food & beverage, entertainment and entertaining guest; Dependability; Efficient interpersonal skills; Excellent oral communication; Flexibility; Initiative; Organized; Reliability; Team player
How to apply
By mail: The Algonquin Resort,184 Adolphus Street, St Andrews, NB, E5B 1T7
InnVest Hotels is an inclusive employer. As such, we welcome and encourage applications from people with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process. We appreciate all applications, however only those applicants selected for an interview will be contacted.