Chef De Partie - Molson Hockey House

At Calgary Sports and Entertainment Corporation, we deliver excitement. Our mission is to be the heartbeat of our community by creating connections, building champions, and winning, together.  If you’d like to join a team that’s people-first, diverse, innovative, and energized about delivering extraordinary fan experiences to our guests, then we’d love to sign you to a player's contract! Join us to be part of the last year at the Saddledome and be part of transition to Scotia Place!

What We Offer 

• Parking pass when working;
• Opportunity for growth and development;
• Advanced scheduling;
• Discount at Flames store;
• Service and recognition awards;
• Be a part of your favorite sporting and entertainment events in the city.

THE POSITION

Calgary Sports and Entertainment Corporation’s Food & Beverage Business Unit is seeking a Chef de Partie. Performing as lead cook in the Kitchen Suites, assist Sous Chef’s and Chef’s in all areas of the kitchen including food production waste control, standards and kitchen sanitation.

KEY ACCOUNTABILITIES 

• Oversee daily operations, production, and preparation of food items while ensuring that the kitchen is ready for opening and service times.
• Supervise multiple stations simultaneously.
• Actively support daily cleaning routines and ensure that all staff maintain clean and sanitary work areas throughout their shifts.
• Ensure that all required production is completed before days off and that a task list is provided for the next shift.
• Open and close kitchen shifts while ensuring all assigned duties are completed.
• Take an active role in creating new menus and weekly features.
• Supervise new staff to ensure that guest service, operational needs, and financial objectives are met.
• Strong knowledge of butchering, including the skills to clean and debone meats as well as fillet fish.
• Have a solid understanding of restaurant and banquet event orders.
• Possess good knowledge of food cost management and waste control.
• Assist the restaurant chef with monthly inventory counts.
• Report any equipment deficiencies to the chef while ensuring a safe work environment.
• Promote teamwork among the team and assist in other culinary departments whenever required.
• Responsible for the kitchen in the absence of the chef.
• Train junior staff and always ensure a consistently exceptional dining experience for all guests.
• Demonstrate strong communication skills, including verbal, listening, and writing abilities.
• Possess knowledge of governmental regulations and safety standards (e.g., Material Safety Data Sheets - MSDS).
• Complete any courses or training as requested by the company.
• Adhere to all safety regulations related to assigned tasks and maintain a clean and safe working environment.
• Perform any additional duties as assigned.

THE INDIVIDUAL

The ideal candidate will have the following background: 

• 3-5 Years Hotel/Restaurant experience as a 1st cook or completion of a culinary apprenticeship program, with all round knowledge of the kitchen operation;
• High School Diploma or equivalent required;
• Culinary Education Trade papers;
• Food Safety & Sanitation Certificate;
• Valid Alberta Basic Food Safety Certification;
• Related work experience;
• Leadership experience;
• A positive attitude and eye for detail and appearance

Please note, this position is based on the event schedule in a fast paced environment, with emphasis on evenings, weekends, and statutory holidays. Shift lengths vary, and require flexible working times.  

This position will remain open until a suitable candidate is found.

CSEC is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.