Chef de Partie

About Us

Revelstoke Eleven Lodge is an adventure lodge located in the heart of the outdoor adventure mecca, Revelstoke, BC, offering guided adventures and personalized culinary experiences. It is also the home of the Quartermaster Eatery, a fine dining establishment that uses seasonal ingredients from local farms, boutique ranches and wild, sustainable fisheries to craft exquisite and unique dishes that change with the seasons.

Our staff enjoy access to numerous in-house discounts and pro deals, available to all employees. We are also committed to fostering internal development and providing opportunities to enhance and expand our team's skills.

Position Summary

Quartermaster Eatery is seeking a skilled and motivated Chef de Partie to uphold the high standards of our kitchen operations and contribute to the creation of exceptional dishes. This role is responsible for managing a designated section of the kitchen, ensuring consistent quality and presentation of dishes, and maintaining a seamless culinary experience for our guests. The role works closely with the team to support the execution of the menu, uphold kitchen cleanliness, and contribute to the development of new recipes. This position requires experience in a similar role, strong culinary skills, and the ability to work effectively under pressure. This full time, seasonal position earns between $21.50 and $23.00 per hour and is eligible to receive gratuities. The Winter season runs November through April.

Position Purpose

The Chef de Partie plays a crucial role in maintaining the high standards of kitchen operations, contributing to the creation of exceptional dishes, and ensuring a seamless culinary experience for our guests. This position involves overseeing a specific section of the kitchen, preparing and presenting high-quality dishes, and managing the station’s daily operations. The Chef de Partie will work closely with the Executive Chef and other kitchen staff to uphold the restaurant’s culinary standards, ensure efficient kitchen operations, and deliver an outstanding dining experience. This role requires strong culinary skills, attention to detail, and the ability to work effectively under pressure.

Responsibilities/Duties/Functions/Tasks

•  Station Management:
•  Oversee and manage a specific section of the kitchen, ensuring all dishes are prepared and presented according to the established standards.
•  Take responsibility for the preparation, cooking, and plating of dishes in your assigned section.
•  Menu Execution:
•  Execute recipes and menu items in adherence to the established quality and presentation standards.
•  Collaborate with the Head Chef and Sous Chef to contribute to menu development and innovation.
•  Quality Control:
•  Maintain high standards of food quality, taste, temperature and presentation.
•  Conduct daily checks on the freshness and quality of ingredients.
•  Training and Support:
•  Assist in the training and development of junior kitchen staff.
•  Provide guidance and support to prep chefs
•  Kitchen Hygiene and Safety:
•  Ensure compliance with food safety and hygiene regulations.
•  Maintain a clean and organized working environment.
•  Collaboration:
•  Work closely with other kitchen staff to ensure effective communication and teamwork.
•  Collaborate with the culinary team to streamline kitchen operations and enhance overall efficiency.
•  Ordering and Inventory:
•  Assist in managing inventory levels and placing orders for ingredients as needed.
•  Minimize waste through careful planning and efficient use of resources.
•  Creativity:
•  Bring creativity and passion to the kitchen, contributing ideas for new dishes and improvements to existing ones.

Qualifications

•  Food Safe certification
•  Prior F&B experience
•  Proficiency in a la carte cooking and food preparation techniques.
•  Proven experience as a Chef de Partie or similar role in a high-end kitchen.

Special Position Requirements

•  Adaptability to varying kitchen environments and workflows.
•  Attention to detail and commitment to high-quality food standards.
•  Ability to maintain high standards of food presentation and consistency in a luxury setting.

Preferences

•  Prior experience in a high-end or boutique hotel or lodge environment.
•  Demonstrated leadership abilities and capability to manage a kitchen station independently.
•  Familiarity with local ingredients and a commitment to using fresh, seasonal produce.
•  Ability to take initiative and contribute ideas to enhance the guest experience.
•  Strong attention to detail and a commitment to excellence in all culinary tasks..
•  Passion for mentoring and training junior kitchen staff.

Work Requirements

•  Ability to stand for extended periods in a fast-paced kitchen environment.
•  Capacity to lift and carry up to 50 pounds regularly.
•  Dexterity to handle knives, kitchen appliances, and hot surfaces safely.
•  Tolerance for working in extreme temperatures, including hot kitchen lines and walk-in freezers.
•  Willingness to work in a loud and busy environment with exposure to kitchen machinery, chemicals, and fire.
•  Ability to work long hours, including early mornings, late evenings, and split shifts as needed.