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Pomeroy Lodging

Chef De Patie

Olds, AB, Canada

Full-time

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Job details

Job type: Full-time
Apply by: Nov 25, 2026
Posting language: English
Posted: Oct 26, 2026

Original job description

We are looking for an experienced Chef De Patie to join our fast-paced kitchen team. We offer top-of-market wages and excellent perks.

As the Chef De Patie, you are authorized to support a team of culinary professionals in creating inspired and memorable dining experiences for our guests. You will achieve this by executing a culinary program that matches the brand experience, ensuring quality is delivered every time and making business decisions that are focused on upholding the highest standards in guest service while delivering against key financial goals and performance metrics.

Pomeroy Perks

Competitive wages and Health and Wellness benefit plan.
Paid on-the-job training with additional learning opportunities.
Growth and development opportunities, both personal and professional.
Personal days: 5 per year after 90 days of continuous full-time employment.
Pomeroy Stay Travel Program.

The Job Duties Are As Follows

Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards.
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment with strict adherence to Health and Safety SOP's. Is conscious and actively involved in maintaining a safe work environment for all team members.
Follow kitchen policies, procedures and service standards and gives direction to the culinary team.
Maintains full knowledge of all menu items, daily features and promotions. Is able to manage quality standards for creation to table service.
Ensures the proper labelling of food and its rotation to ensure that the product remains fresh and compliant with our set standards. Checks and maintains equipment to maintain proper temperatures for fridges, coolers, fryers, and freezers.
Supervises the activities of the culinary team and provides coaching and feedback as needed. This includes training staff in preparation, cooking and handling of food.
Has the technical job skills required to maintain organizational and professional standards in their area of work. Their work and the work of their shift/people is of sufficient quality to consistently make a great first impression.
Assists leader in training team members in all of the technical skills required to be successful in their roles. Understands that every employee on their shift is a reflection of their training and coaching skills. Assists in meeting multiple demands and competing priorities by using the tools and resources.
Is able to recognize strengths in their peers and share their technical knowledge in the pursuit of improving their people's work skills; freely shares their work experience in team meetings to improve workplace processes and service standards.
Does not accept mediocrity in the delivery of service on their shift. Able to evaluate the status quo and is able to recommend improvements for the performance department. Does not let operational roadblocks hamper their ability to deliver quality; finds creative solutions.
Their department is perceived as a centre of excellence and they are called upon to share their technical knowledge and best practices with their peers throughout the business.

Successful Candidates Must Have The Following Credentials

3 to 5 years of culinary experience and strong supervisory skills capable of motivating, leading and developing associates
A minimum of 1 to 2 years previous leadership experience in the culinary field required
Previous tenure as Sous Chef in hotel property is considered an asset
Journeyman's papers or international equivalent required
Valid Foodsafe certification or advanced (Level 2) Food Safety certification is preferred
Diploma Certification in a Culinary discipline an asset

Working Conditions

This position may work dayshift, afternoon, or evening shift any day of the week or weekend with long days to meet periodic upturns in business demands or meet deadlines. This position is set in a fast-paced and, at times, high-pressure environment that requires continuous physical movement, the ability to lift up to 30 lbs., and the ability to manage multiple sequences and demands. There may be periods of independent work and changes in temperature from the back to the front of the house.

About Pomeroy Lodging

Pomeroy Lodging is Western Canada’s leader in hospitality and lodging. Driven to meet every need, we own and operate a comprehensive range of hotels and resorts throughout the West. Our investment goes well beyond the walls of our hotels and the land we build on. Pomeroy Lodging is committed to investing heavily in our people, properties, and communities.

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More about this job

Responsibilities

Prepare food consistently to hotel recipes and standards while maintaining kitchen cleanliness, food safety, equipment temperatures, and product freshness. Supervise, train, and coach culinary staff, uphold service and quality standards, and identify improvements to kitchen operations.

Requirements

Requires 3–5 years of culinary experience, strong supervisory skills, and at least 1–2 years of culinary leadership experience. Journeyman papers or an international equivalent are required; FoodSafe Level 2 certification is preferred, and a culinary diploma or certification is an asset.

Skills

Food Preparation
Culinary Operations
Kitchen Supervision
Team Leadership
Staff Training
Coaching and Feedback
Food Safety
Health and Safety
Food Quality Control
Menu Knowledge
Food Labeling and Rotation
Kitchen Equipment Maintenance
Temperature Monitoring
Service Standards
Operational Improvement
Prioritization

Benefits

Competitive Wages
Health and Wellness Benefit Plan
Paid On-the-Job Training
Additional Learning Opportunities
Personal and Professional Development Opportunities
Five Personal Days per Year After 90 Days of Continuous Full-Time Employment
Pomeroy Stay Travel Program

Visa sponsorship

Not detected in the job text

Keywords

Culinary
Food Preparation
A La Carte
Buffet Menus
Hotel Recipes
Kitchen Operations
Food Safety
FoodSafe Certification
Journeyman Papers
Culinary Diploma
Health and Safety SOPs
Food Labeling
Food Rotation
Temperature Control
Fridges
Coolers
Fryers
Freezers
Quality Standards
Guest Service
Menu Features and Promotions
Staff Supervision
Staff Training
Coaching and Feedback
Service Standards
Performance Metrics
Operational Improvement
Hospitality
Hotel

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