SENIOR CHEF DE PARTIE
Avantages principaux
About the role
Seasonal
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Description
We are looking for our next great team member to join our Culinary Team at The Josie Hotel.
We Are Committed To Providing You With
Highly competitive wages — an hourly wage of $29.00/hour. An exceptional benefits plan for eligible associates and their family members RRSP matching program for eligible associates Flexible scheduling to support your work-life balance Discounts at Crescent Hotels & Resorts managed properties across North America Discounts at Marriott properties worldwide for you and your family members
What You Will Be Doing Each Day
As a Senior Chef de Partie, you will take a leading role in overseeing a designated kitchen section, ensuring exceptional execution, consistency and quality across all menu items. In addition to mastering preparation (mise en place) and food production, you will act as a key leader within the kitchen by guiding, mentoring and supporting junior team members which driving operational excellence.
You will play an active role in menu development, training and maintaining food cost targets while upholding Crescent Hotels & Resorts and Marriott brand standards. Your experience and natural leadership qualities will help foster a high performing, collaborative kitchen environment.
Who We’re Looking For
Does this sound like you?
You are a highly experienced culinary professional ready to take on a senior level role with increased leadership and accountability. You are a natural leader who supports, mentors, and motivates others by leading by example. You have a passion for hospitality and culinary excellence, with a strong commitment to service execution and quality standards. You have strong culinary knowledge, excellent organizational skills, and a thorough understanding of kitchen operations and restaurant service. You thrive in a fast paced environment and take pride in maintaining high standards across your section and team.
At Crescent Hotels & Resorts, we are committed to creating a workplace where associates are respected for their individuality — just like the guests and owners we serve. We foster an environment that promotes open conversations about diversity, equity, and inclusion by training, recruiting, and advancing diverse talent at all levels of our organization.
Essential Job Functions
Maintain compliance with all departmental and hotel policies and procedures. Take ownership of a designated kitchen section, ensuring readiness for all service period. Establish daily priorities, delegate tasks effectively and assign production and preparation tasks. Review daily menus, and banquet event orders, anticipating changes and planning accordingly. Communicate clearly with the kitchen team both verbally and in writing. Act as a mentor and role model, supporting the development and performance of junior team members. Take physical inventory of specified food items and supplies, supporting accurate stock management. Ensure proper receiving, storage, rotation and security of all food products and supplies. Collaborate with Front of House leadership on operational needs, including banquets, equipment, and service support. Ensure all kitchen work areas are properly stocked, organized and maintained. Oversee the preparation of menu items to meet recipe standards, yield guides and presentation expectations. Maintain exceptional quality and attention to detail across all food production. Support Culinary Leadership with menu development, recipe testing, and documentation. Monitor and support food cost control through proper portioning, waste reduction and efficient practices. Ensure full compliance with health, safety and food handling regulations including dietary and allergy requirements. Lead by example in maintaining cleanliness, organization and safe working practices. Comply with attendance expectations and ensure strong leadership presence during peak service periods. Perform other job-related duties as assigned by leadership, reinforcing team compliance with food safety certifications and standards.
Qualifications
Minimum 3 -4 years of Cook experience
Motivations
Preferred Growth Opportunities: Inspired to perform well by the chance to take on more responsibility Preferred Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals Preferred Financial: Inspired to perform well by monetary reimbursement Preferred Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business
Experience
Required
3 Years
Minimum 3 -4 years of Cook experience
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