Chef de Partie -Pastry

Job Description

Start a new Adventure while working for an Autograph by Marriott resort located in the heart of the iconic Canadian Rockies! The Kananaskis Mountain Lodge is surrounded by untouched beauty and rugged mountain peaks, offering a once-in-a-lifetime opportunity for those seeking a culture that offers a work-hard, play-hard mantra, an empowering workplace, industry-best perks and benefits, and amazing development opportunities for those looking to grow a career. Join the Marriott family today!

The position is full-time 30-40 hours per week, permanent with an hourly rate of $26. Overtime may be necessary as required paid at time and half.

Job duties:

-Motivate employees to provide excellence in service, developing strong channels of communication and fostering team spirit.
-Training of individuals on job duties and sanitation and safety procedures
-Instruct and Supervise First Cooks in preparation, cooking, garnishing and presentation of baked goods
-Prepare and bake breads and specialty pastries, for banquets and all outlets, and create decorative food displays
-The Chef de Partie will assist with the implementation of new menus as well as the production and standardization of those menus
-Prepare and cook baked goods ensuring highest quality standards have been met, maintaining a safe and organized work area
-Support the Sous Chef in the development of new bread recipes, its standardization and costing
-Estimate food requirement and may estimate food and labour costs
-May Recruit and hire junior staff and apprentices
-Arrange for equipment purchases and repairs when necessary
-Ability to manage and complete all administration shift duties and reports
-Enforcing strict health and hygiene standards in the kitchen and follow the rules of health and safety
-Monitoring portion and waste control to maintain profit margins
-Attend training courses and seminars as and when required
-Ensure that the production, preparation and presentation of bread and pastries are of the highest quality at all times
-Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitization. May requisition food and kitchen supplies
-Follow good preservation standards for the proper handling of all baked products at the right temperature
-Flexible shifts hours will be required
-Ensures the safe operation of kitchen equipment by inspecting for, reporting and correcting safety hazards.
-Makes assessments as to production methods for menu items and communicates these recommendations to the Sous Chef.