Chef de Partie - Pastry

• Motivate employees to provide excellence in service, developing strong channels of communication and fostering team spirit.
• Training of individuals on job duties and sanitation and safety procedures
• Instruct and Supervise First Cooks in preparation, cooking, garnishing and presentation of baked goods
• Prepare and bake breads and specialty pastries, for banquets and all outlets, and create decorative food displays
• The Chef de Partie will be assist with the implementation of new menus as well as the production and standardization of those menus
• Prepare and cook baked goods ensuring highest quality standards have been met, maintaining a safe and organized work area
• Support the Sous Chef in the development of new bread recipes, its standardization and costing
• Estimate food requirement and may estimate food and labour costs
• May Recruit and hire junior staff and apprentices
• Arrange for equipment purchases and repairs when necessary
• Ability to manage and complete all administration shift duties and reports
• Enforcing strict health and hygiene standards in the kitchen and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins
• Attend training courses and seminars as and when required
• Ensure that the production, preparation and presentation of bread and pastries are of the highest quality at all times
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitization. May requisition food and kitchen supplies
• Follow good preservation standards for the proper handling of all baked products at the right temperature
• Flexible shifts hours will be required
• Ensures the safe operation of kitchen equipment by inspecting for, reporting and correcting safety hazards.
• Makes assessments as to production methods for menu items and communicates these recommendations to the Sous Chef.

• Proven leadership skills with the ability to coach a team
• 3 to 5 years of baking/pastry experience with 1-2 years’ experience as a Chef de Partie
• Proven experience with working in bread production, specifically with levain based breads, pain de campagne and viennoiserie
• Cook’s trade certification, which is available in all provinces and territories, or equivalent credentials, training and experience required
• Completion of Secondary school required
• Formal education in Food and Beverage or Hospitality Management an asset
• Understand the basic structure of labour and cost controls and be able to adhere to those plans.

• Requires prolonged standing and walking throughout the shift in kitchen, pastry area and storage areas.
• Frequent bending, reaching and crouching to access ovens, mixers, proofers, refrigeration, and low shelving.
• Manual handling and lifting of ingredients, trays, racks, and equipment weighing up to approximately 25–50 lbs, including bulk flour, sugar, and finished products.
• Repetitive hand and wrist motions for mixing, piping, decorating, rolling dough, and detailed pastry work.
• Fine motor skills and hand-eye coordination required for precision decorating and plating.
• Working in hot, cold, and humid environments, including exposure to ovens, freezers, and walk-in coolers.
• Pushing and pulling pastry racks, speed racks, and carts across kitchen and service areas.
• Ability to maintain focus and physical stamina during high-volume production and time-sensitive service periods.

• Marriott Employee Travel program providing you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels
• Personal days: 5 per year after 90 days of continued full-time employment
• Food and Beverage discounts at ALL 6 of our dining outlets
• Growth and development opportunities, both personal and professional
• Onsite staff accommodations which include a residence convenience store and employee gym
• One meal per day in our employee cafeteria (taxable benefit)
• Discounts on activities offered through our Activities Committee: Skydiving, Yoga, rafting, to name a few
• Shuttle access to Calgary and Canmore
• Health and Wellness benefits (some restrictions may apply)
• Vacation is accrued starting on your first day of work at a rate of 4% of your earnings
• Discounted access to our Nordic Spa*
• Discounted Ski Pass and Golf rates*
• Kananaskis Parks Pass

Pomeroy Lodging