Chef De Partie - Leo & Margaux (Le Westin Tremblant)
Core
Lead a kitchen station in a fast-paced restaurant, preparing dishes, supervising commis, and ensuring food safety and quality standards.
Role type
Chef de Partie (Station Chef)
Builds
Restaurant dishes and seasonal menus for guests
Domain
Hospitality / Fine Dining / Culinary
Required skills
Knife skills, station management, food safety certification, cost control, inventory management, recipe adherence, team supervision, physical stamina
Preferred skills
Culinary diploma, experience in fast-paced environments, knowledge of FIFO method, menu development
Technologies
Kitchen equipment, POS systems, inventory software
Responsibilities
Lead a kitchen station and ensure smooth operations before, during, and after service; Prepare mise en place and daily dishes according to standards; Supervise, train, and support commis and cooks; Check plate quality, temperature, and presentation; Maintain prep lists and station par levels; Assist with food inventory, ordering, and cost control; Follow WHMIS and SDS guidelines; Clean and maintain prep areas and equipment.
Seniority
Mid-level, hands-on IC