We are seeking an ambitious and commercially-minded Chef de Partie (CDP) to lead a designated section of our kitchen. As a key leadership figure, you will not only ensure the highest culinary standards but also take ownership of labor and cost controls while actively mentoring junior chefs. You will be a role model for professional excellence, driving consistency and inspiring your team to grow their skills and leadership potential.Key Responsibilities & AccountabilitiesLeadership & Team Development
- Mentor and Inspire: Actively train, supervise, and motivate junior cooks (Commis and Demi-CDPs), fostering a culture of continuous learning and professional growth.
- Role Modeling: Demonstrate exceptional professionalism, dedication, and culinary expertise to set the standard for the entire brigade.
- Team Leadership: Lead by example during high-pressure service, managing station workflow and encouraging cohesive teamwork.
- Communication: Facilitate clear, constructive feedback and participate in pre-shift huddles to align the team on daily goals and specials.
Labor & Cost Control
- Waste Management: Monitor portion sizes and implement strict waste control measures to maintain budget parameters and optimize food cost.
- Inventory Ownership: Manage station inventory and stock rotation (FIFO) to prevent spoilage and ensure cost-effective ordering.
- Labor Efficiency: Assist the Sous Chef in managing daily task lists and scheduling to ensure optimal labor productivity without compromising quality.
- Resource Conservation: Implement programs to reduce the department's use of resources, such as energy and food waste.
Operational Excellence
- Station Management: Take full ownership of a specific kitchen section (e.g., Saucier, Grill, Garde Manger), ensuring it is service-ready and sanitized at all times.
- Quality Consistency: Verify that every dish leaving your section meets exact recipe specifications and presentation standards.
- Menu Input: Collaborate with the Head and Sous Chef on menu development, seasonal specials, and recipe costing.
Requirements
- Proven Leadership: Minimum 2+ years of experience in a high-volume, professional kitchen with at least 1 year in a supervisory or section-lead capacity.
- Financial Literacy: Basic understanding of food cost margins, portion control, and inventory management.
- Strong Communication: Ability to articulate instructions clearly and provide constructive coaching to junior staff.
- Culinary Expertise: Extensive knowledge of diverse cooking techniques, cuisines, and food safety standards (HACCP).
- Professional Certification: Food Safe Certification is required; a Culinary Arts degree or Red Seal certification is highly valued.
Job Type: Full-time
Pay: $15.00-$20.00 per hour
Benefits:
- On-site parking
- Store discount
Ability to commute/relocate:
- Chestermere, AB T1X 0A4: reliably commute or plan to relocate before starting work (required)
Education:
- Secondary School (preferred)
Experience:
- Cooking: 2 years (required)
Language:
Licence/Certification:
- Food Handler Certification (preferred)
Work Location: In person
