Chef De Partie - Saddleroom Grill

Job summary

The Chef de Partie oversees daily kitchen operations, food production, and staff supervision to ensure high standards of service and sanitation. They are also responsible for menu development, inventory management, and training junior staff in a fast-paced environment.

Job details

At Calgary Sports and Entertainment Corporation, we deliver excitement. Our mission is to be the heartbeat of our community by creating connections, building champions, and winning, together. If you’d like to join a team that’s people-first, diverse, innovative, and energized about delivering extraordinary fan experiences to our guests, then we’d love to sign you to a player's contract! WHAT WE OFFER: * Parking pass when working; * Opportunity for growth and development; * Advanced scheduling; * Discount at Flames store; * Service and recognition awards; * Be a part of your favorite sporting and entertainment events in the city. THE POSITION Calgary Sports and Entertainment Corporation’s Food & Beverage Department is looking for a Chef de Partie. In this role, you will report to the culinary management team and will be responsible for daily operations in the Saddleroom Kitchen and the McMahon Stadium. You will work as a lead cook in the Saddleroom Grill, assisting the Chef with a la carte food production, managing food waste, and maintaining high standards of kitchen sanitation. This Position will also transition into the new Scotia Place! KEY ACCOUNTABILTIES Responsibilities of the Chef de Partie include, but are not limited to: * Oversee daily operations, production, and preparation of food items while ensuring that the kitchen is ready for opening and service times. * Supervise multiple stations simultaneously. * Actively support daily cleaning routines and ensure that all staff maintain clean and sanitary work areas throughout their shifts. * Ensure that all required production is completed before days off and that a task list is provided for the next shift. * Open and close kitchen shifts while ensuring all assigned duties are completed. * Take an active role in creating new menus and weekly features. * Supervise new staff to ensure that guest service, operational needs, and financial objectives are met. * Strong knowledge of butchering, including the skills to clean and debone meats as well as fillet fish. * Have a solid understanding of restaurant and banquet event orders. * Possess good knowledge of food cost management and waste control. * Assist the restaurant chef with monthly inventory counts. * Report any equipment deficiencies to the chef while ensuring a safe work environment. * Promote teamwork among the team and assist in other culinary departments whenever required. * Responsible for the kitchen in the absence of the chef. * Train junior staff and always ensure a consistently exceptional dining experience for all guests. * Demonstrate strong communication skills, including verbal, listening, and writing abilities. * Possess knowledge of governmental regulations and safety standards (e.g., Material Safety Data Sheets - MSDS). * Complete any courses or training as requested by the company. * Adhere to all safety regulations related to assigned tasks and maintain a clean and safe working environment. * Perform any additional duties as assigned. THE INDIVIDUAL The ideal candidate will have the following background: * 3-5 Years Hotel/Restaurant experience as a 1st cook or completion of a culinary apprenticeship program, with all round knowledge of the kitchen operation; * Chef de Partie experience will be an asset. * High School Diploma or equivalent required; * Culinary Education Trade papers (Red Seal is a must). * Food Safety & Sanitation Certificate; * Related work experience and leadership experience; * A positive attitude and eye for detail and appearance * Eager to learn and grow with CSEC Full Time hours and availability required. Please note, this position is based on the event schedule in a fast-paced environment, with emphasis on evenings, weekends, and statutory holidays. Shift lengths vary and require flexible working times. This position will remain open until a suitable candidate is found. CSEC is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.

What you’ll do

The Chef de Partie oversees daily kitchen operations, food production, and staff supervision to ensure high standards of service and sanitation. They are also responsible for menu development, inventory management, and training junior staff in a fast-paced environment.

Requirements

Candidates must have 3-5 years of hotel or restaurant experience and hold a Red Seal culinary certification. A Food Safety & Sanitation Certificate and a high school diploma are also required.

Benefits

• Parking pass • Growth and development opportunities • Advanced scheduling • Discount at Flames store • Service and recognition awards • Access to sporting and entertainment events

Listed skills

• Teamwork · Preferred
• Leadership · Preferred
• Communication · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary operations
• Food production
• Butchering
• Menu development
• Food cost management
• Waste control
• Inventory management
• Kitchen sanitation
• Staff training
• Leadership
• Communication
• Safety regulations
• Event catering
• Teamwork
• Banquet Event Orders
• Culinary Management
• Deboning
• Food Waste Management
• Filleting
• Positivity
• Willingness To Learn
• Culinary Education
• Grilling
• Cost Management
• Customer Service
• Occupational Safety And Health
• Food Safety And Sanitation
• Innovation
• Material Safety Data Sheet
• Operations
• Safety Standards
• Sanitation
• Restaurant Operation
• Scheduling

Job areas

• Food & Beverage
• Hospitality
• Sports & Recreation
• Management & Leadership
• Chef De Partie
• Chef
• Chefs
• Chefs and Head Cooks