Chef de Partie

Job summary

The Chef de Partie is responsible for leading a culinary team to ensure high-quality food production and service while maintaining strict sanitation and safety standards. They oversee daily operations, including menu preparation, station organization, and providing guidance to junior kitchen staff.

Job details

Chef de Partie Banff Centre for Arts and Creativity aims to inspire everyone who attends our campus – artists, leaders, and thinkers – to unleash their creative potential. We acknowledge, with deep respect and gratitude, our home on the side of Sacred Buffalo Guardian Mountain. In the spirit of respect and truth, we honour and acknowledge the Banff area, known as “Minhrpa” (translated in Stoney Nakoda as “the waterfalls”) and the Treaty 7 territory and oral practices of the Îyârhe Nakoda (Stoney Nakoda) – comprised of the Bearspaw, Chiniki, and Goodstoney Nations – as well as the Tsuut’ina First Nation and the Blackfoot Confederacy comprised of the Siksika, Piikani, Kainai. We acknowledge that this territory is home to the Shuswap Nations, Ktunaxa Nations, and Metis Nation of Alberta, Rockyview District 4. We acknowledge all Nations who live, work, and play, help us steward this land, and honour and celebrate this place. The Opportunity The Banff Centre is looking for an experienced, well-rounded Chef de Partie (CDP) to lead a team in providing the highest quality and maximum production in all areas of food production and food service. The CDP ensures the organization, cleanliness and sanitation of assigned work areas and equipment. The CDP also ensures that health and safety standards are followed during food preparation and food service. The CDP ensures food preparation and food service results in minimum food wastage or spoilage and maximum profitability. Roles and Responsibilities Reporting to the Sous Chef, below are some key accountabilities: Ensuring the organization, cleanliness and sanitation of assigned work areas and equipment Ensuring that health and safety standards are followed during all stages and methods of food production Ensuring the preparation of all food items necessary for various menus and functions, accommodating all special dietary needs as required Preparing all food to the highest of standards set by the Executive Chef and Sous-Chefs Providing guidance and direction to the Demi Chef de Partie, First Cook, Second Cooks and Pantry Cook Checking menus, functions, and number of guests expected for the assigned work station; ensuring ordering is accurate and work station equipment is tidy, clean, and sanitary Qualification and Educational Requirements A minimum of 5 years' experience in a high volume restaurant or hotel with emphasis on buffet, à la carte, production and room service experience is required A Red Seal or Journeyman trade certificate or equivalent is required Previous experience leading a culinary team Demonstrates excellent knife-handling skills Special Requirements Due to the nature of the job, this position requires the candidate to be available to work a flexible, irregular schedule and weekends. Employment Terms In accordance with CUPE 4318, this is a unionized, hourly support staff position, subject to a 500 hour probationary period. This position pays $28.46 per hour working up to 40 hours per week on a rotating schedule. Benefits of working at Banff Centre are: Employee Assistance Program Professional development Staff cafeteria and restaurant discounts Onsite fitness facility at a discounted rate – first month free for new staff! Application Process We are currently accepting applications for the Chef de Partie position until a suitable candidate has been found. Candidates offered a position with the Centre, in this capacity, will be required to obtain a criminal record check verifying a clear record before a job offer can be finalized. Visa Requirements: Candidates must be legally eligible to work in Canada. Banff Centre is unable to assist candidates in obtaining Canadian work authorization.

What you’ll do

The Chef de Partie is responsible for leading a culinary team to ensure high-quality food production and service while maintaining strict sanitation and safety standards. They oversee daily operations, including menu preparation, station organization, and providing guidance to junior kitchen staff.

Requirements

Candidates must have at least 5 years of experience in high-volume culinary environments and hold a Red Seal or Journeyman trade certificate. Proven leadership experience and excellent knife-handling skills are essential for this role.

Benefits

• Employee assistance program
• Professional development
• Staff cafeteria discounts
• Restaurant discounts
• Onsite fitness facility

Listed skills

• Cost Control · Preferred
• Team Supervision · Preferred
• Sanitation · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Food production
• Knife skills
• Sanitation
• Menu planning
• Inventory management
• Team supervision
• Health and safety compliance
• Buffet service
• A la carte service
• Room service
• Cost control
• Health And Safety Standards
• Cleanliness
• Food Services
• Creativity
• Employee Assistance Programs
• Food Preparation
• Restaurant Operation

Job areas

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

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