Chef de Partie - Winter 26/27

Come work with us in Lake Louise. Live, Work, Play surrounded by awe-inspiring views!

The Lake Louise Ski Resort is a world-class ski area nestled in the heart of the Canadian Rockies. We are a year-round operation in the tourism industry, operating as a ski resort in the winter months and as a sightseeing gondola in the summer months.

Whether you want to work indoors or outdoors, no day will ever be the same. As an employee you can expect a great working environment, employee benefits, competitive wages and the experience of a lifetime.

At present some of our Winter Employee Perks include:

• LLSR lift pass (valued at approx. $1,600)
• Reciprocal discounts with other ski resorts
• Free group lessons and discounted private lessons through snow school
• Free LLSR recreational opportunities including tubing and sightseeing gondola rides
• Free employee transportation from Lake Louise, Banff and Canmore
• Food and Beverage discounts at designated cafeterias and restaurants
• Friend and Family discounted day passes
• Retail, Rental and Repair discounts
• Staff rates at Skoki Backcountry Lodge
• Complimentary tea, coffee and hot chocolate at designated cafeterias when you provide your own reusable mug
• Employee recognition programs
• Long Service Award programs
• Opportunity for educational growth and development
• Optional subsidized staff housing for full-time employees
• Staff events, activities, and team building events throughout the season
• RRSP matching contribution depending on length of service
• Extended health care plan depending on length of service
• Year-round employees may be eligible for spousal and family passes

Job Description:

The Chef De Partie, will oversee all outlet kitchen staff and ensure the quality of food preparation and service meets and exceeds operating standards on a daily basis. The position requires a proven leader with exceptional communication skills and the ability to supervise and provide direction to others. The successful candidate will also be responsible for monitoring and maintaining all kitchen inventories and adhering to sanitation standards.

Job Responsibilities:

• Assist with daily menu planning, creation & implementation
• Supervise & participate in all aspects of kitchen cleanliness & organization
• Ensure a positive employee experience through training, motivation & ongoing development of all employees
• Assist in meeting or exceeding labor, inventory & cost control targets
• Closely monitor all food cost related tasks including portioning, product rotation & left-over management
• Assist with product ordering needs as required
• Regularly communicate with other team members to ensure the overall success of the department
• Ensure all sanitation and safety standards are adhered to.
• Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with provincial regulations.
• Take an active role in the production and presentation of all food products to maintain the best quality food style possible while adhering to menu specifications.
• Strive to advance your knowledge, skills and abilities and consistently share these with others.
• Practice proper grooming, personal hygiene, and uniform standards.

Job Requirements/Qualifications:

• Minimum of 3 years supervisory experience with both high production buffet & line experience
• Highly organized & detail oriented
• Strong leadership & problem-solving skills
• Possess strong coaching, communication & interpersonal skills
• Extensive knowledge of food handling and sanitation standards
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively as part of a team and ability to build teams
• Canadian Red Seal, Provincial Papers or equivalent
• Food safety certification required
• HACCP training considered an asset
• Complete other tasks as assigned
• A Police Background Check from your home country or province will be required upon commencement of employment

Work Schedule:

5 Days On / 2 Days Off – Business level dependent

Dress Code:

Kitchen uniform (jacket and pants) which will be provided

Employee to provide non-slip grease resistant footwear in accordance with appearance policy