Closed listing
CHEF DE PARTIE - SEASONAL
- Rossland, BC, Canada
Temporary
This opening has closed.
The original listing is kept below for reference.
Job details
- Job type
- Temporary
- Closing date
- Experience
- Minimum 2-3 years of Cook experience in pastry
- Posting language
- English
- Posted
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Archived listing. The details below describe a past opening.
Seasonal
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Compensation: $24.00 to $26.00 per hour
Description
We are looking for our next great team member to join our Culinary Team at The Josie Hotel.
We Are Committed To Providing You With
As a Chef de Partie - Pastry, you will be responsible for overseeing a the pastry section, assisting with preparation (mise en place), ensuring the quality preparation of all menu items, and properly handling and storing all food products according to standards. You will actively participate in menu development, training junior team members, and maintaining approved food costs while upholding Crescent and Marriott brand standards.
Who We’re Looking For
Does this sound like you?
Essential Job Functions
Minimum 2-3 years of Cook experience in pastry
Motivations
Minimum 2-3 years of Cook experience in pastry
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Save this job
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Compensation: $24.00 to $26.00 per hour
Description
We are looking for our next great team member to join our Culinary Team at The Josie Hotel.
We Are Committed To Providing You With
- Highly competitive wages - an hourly wage ranging between $24.50 to $26.50, depending on experience
- An exceptional benefits plan for eligible associates and their family members
- RRSP matching program for eligible associates
- Flexible scheduling to support your work-life balance
- Discounts at Crescent Hotels & Resorts managed properties across North America
- Discounts at Marriott properties worldwide for you and your family members
As a Chef de Partie - Pastry, you will be responsible for overseeing a the pastry section, assisting with preparation (mise en place), ensuring the quality preparation of all menu items, and properly handling and storing all food products according to standards. You will actively participate in menu development, training junior team members, and maintaining approved food costs while upholding Crescent and Marriott brand standards.
Who We’re Looking For
Does this sound like you?
- You actively hold your valid Food Safe Level 1 Certification (or any other level of Food Safe, or its accepted equivalent in British Columbia)
- You are excited to take the next step in your culinary career and further develop your leadership skills.
- You have a passion for hospitality and culinary excellence, with a strong commitment to service execution and quality standards.
- You have strong culinary knowledge, excellent organizational skills, and a thorough understanding of kitchen operations and restaurant service.
- You lead by example and inspire your team to maintain high standards.
Essential Job Functions
- Maintain compliance with all departmental and hotel policies and procedures.
- Establish daily priorities and assign production and preparation tasks.
- Review daily menus, banquet event orders, and note any changes.
- Communicate clearly with the kitchen team both verbally and in writing.
- Take physical inventory of specified food items and supplies.
- Ensure proper receiving, storage, and security of supplies.
- Collaborate with Front of House leadership to review equipment needs, banquet support, cleaning projects, and health/safety follow-up.
- Ensure that each kitchen work area is properly stocked with tools, supplies, and equipment.
- Ensure menu items are prepared according to recipes, yield guides, and department standards.
- Maintain quality and attention to detail for all food products.
- Assist Culinary Leadership with new menu development, recipe testing, and writing.
- Assist in the training of new hires and maintain an ongoing culinary training program.
- Ensure team compliance with health and safety regulations, including handling of special dietary and allergy requirements.
- Comply with attendance rules and be present during meal periods as scheduled.
- Perform other job-related duties as assigned by leadership, ensuring team compliance with food safety certifications and safe food handling standards.
Minimum 2-3 years of Cook experience in pastry
Motivations
- Preferred Growth Opportunities: Inspired to perform well by the chance to take on more responsibility
- Preferred Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals
- Preferred Financial: Inspired to perform well by monetary reimbursement
- Preferred Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business
- Required
Minimum 2-3 years of Cook experience in pastry
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Responsibilities
Oversee the pastry section, organize daily preparation and production, and ensure menu items meet recipe, quality, food safety, and brand standards. Support menu development and training, manage inventory and supplies, and coordinate kitchen needs with Front of House leadership.
Requirements
Requires at least 2–3 years of pastry cook experience and a valid Food Safe Level 1 certification or accepted equivalent in British Columbia. Candidates should have strong culinary and kitchen operations knowledge, organizational and communication skills, and the ability to lead and train team members.
Skills
- Pastry Preparation
- Kitchen Operations
- Food Safety
- Food Handling
- Menu Development
- Recipe Testing
- Team Training
- Task Assignment
- Inventory Management
- Receiving And Storage
- Food Cost Control
- Quality Control
- Allergy And Dietary Requirements
- Organization
- Kitchen Communication
Benefits
- Competitive Wages
- Benefits Plan
- RRSP Matching
- Flexible Scheduling
- Discounts At Crescent Hotels & Resorts Properties
- Discounts At Marriott Properties
Visa sponsorship
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Categories
- Hospitality
- Food & Beverage
- Management & Leadership
- Customer Service & Support
Keywords
- Chef De Partie
- Pastry
- Food Safe Level 1
- Food Safety
- Mise En Place
- Menu Development
- Recipe Testing
- Food Cost Control
- Kitchen Operations
- Restaurant Service
- Banquet Event Orders
- Inventory
- Receiving
- Food Storage
- Food Handling
- Allergy Requirements
- Dietary Requirements
- Health And Safety
- Training
- Marriott Brand Standards
- Crescent Hotels & Resorts