Posted 14 days ago
Chef de Partie
@ Banff Centre for Arts and Creativity
Banff, Alberta
Overview
The Banff Centre for Arts and Creativity is hiring an experienced Chef de Partie to lead a kitchen team in high-quality food production and service. The role covers sanitation, food safety, accurate ordering, dietary accommodations and minimizing waste while maximizing profitability.
Responsibilities:
- Ensure station organization, cleanliness and sanitation
- Enforce health and safety standards in food production
- Prepare food for menus and functions, including special diets
- Guide the Demi Chef de Partie, cooks and pantry cook
- Check menus, guest numbers and orders for the station
Requirements summary:
- Experienced kitchen professional
- Ability to lead a kitchen team
- Strong knowledge of food safety and sanitation
- Ability to minimize waste and control costs
Source and dates
Source type not verified · bow-valley
- Employer posting date
- 2026-10-23
- First seen by our source
- 2026-11-05
- Source record updated
- 2026-11-05
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Mid level |
| Department | Food & beverage |
| Manages people | Yes |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen |
| Position | Mostly standing |
| Physical demands | physical moderate · computer low |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Banff Centre for Arts and Creativity
Saved company profile
Historical company information from a saved The Jobs API profile (LinkedIn/Crunchbase fields). It is not live-verified; figures may have changed. Missing values remain unknown.
- Other recorded names
- Banff Centre for Arts and Creativity
- Profile identifies a recruitment agency
- No
| Field | Value |
|---|---|
| Company size | 501-1000 |
| Headquarters | Banff |
| Open jobs on Jobsy | 28 |
| View page |
The Banff Centre is looking for an experienced, well-rounded Chef de Partie (CDP) to lead a team in providing the highest quality and maximum production in all areas of food production and food service. The CDP ensures the organization, cleanliness and sanitation of assigned work areas and equipment. The CDP also ensures that health and safety standards are followed during food preparation and food service. The CDP ensures food preparation and food service results in minimum food wastage or spoilage and maximum profitability.
Roles and Responsibilities
Reporting to the Sous Chef, below are some key accountabilities:
– Ensuring the organization, cleanliness and sanitation of assigned work areas and equipment
– Ensuring that health and safety standards are followed during all stages and methods of food production
– Ensuring the preparation of all food items necessary for various menus and functions, accommodating all special dietary needs as required
– Preparing all food to the highest of standards set by the Executive Chef and Sous-Chefs
– Providing guidance and direction to the Demi Chef de Partie, First Cook, Second Cooks and Pantry Cook
– Checking menus, functions, and number of guests expected for the assigned work station; ensuring ordering is accurate and work station equipment is tidy, clean, and sanitary
Journal
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