Resort Restaurants Chef de Partie

• Ability to understand and control labour and food costs
• Daily measurement of labour schedules and requirements, according to budgeted labor costs
• Constantly analyzes cost and quality of food production, and standardize recipes and do so within set budget
• Daily assessment of food ordering and preparation requirements (par sheet levels)
• Ongoing staff training through example and leadership
• Continually monitor quality of food to assure safe food products and presentation to guarantee guest satisfaction and ensure quality meets outlet specs
• Inspect kitchen facility on a daily basis for hygiene, safety, and sanitation, implementing corrective procedures using the opening and closing checklist
• Checks the Resort Restaurant food displays for quality, creativity, cleanliness and food safety. He assures timely setup and schedule well trained cooks
• Shares the overall responsibility of proper storage procedures, food orders, food costs, equipment, sanitation and hygiene
• Communicate and offer recommendations for increasing revenue or decreasing COG’s or labour
• Responsible for the tracking of transfers to other department
• Ensure that the business interests of the Mountain Village are met on a consistent basis in the assigned location

Experience/Requirements:

• Red Seal Qualification
• Food Safe level 1
• Must be available for full-time
• 3-5 years supervisory experience in a high volume kitchen
• Resort and/or catering experience preferred
• Excellent leadership, decision making and people skills
• Ability to organize and prioritize multiple tasks simultaneously
• Position requires strenuous physical work including heavy lifting, pushing or pulling
• Should be able handle excessive heat and excessive hours of standing and stress
• Operating a vehicle is an essential function of this position and will require the applicant to meet the minimum requirements of Panorama Mountain Village's Driver’s Standards Policy