Banquet Demi Chef De Partie (Demi-CDP)/Banquet Cook

Position Summary

The Banquet Demi Chef de Partie supports the Banquet Sous Chef and Executive Chef in the preparation and execution of high-quality food for weddings, corporate functions, member events, and special occasions at the Royal Glenora Club. This position is responsible for maintaining culinary standards, ensuring consistency of food quality, and contributing to a positive, team-oriented kitchen environment.

The successful candidate is organized, detail-oriented, and thrives in a fast-paced banquet setting where preparation, timing, and teamwork are critical to success.

Key Responsibilities

• Prepare and execute banquet menus according to established recipes and specifications.
• Assist in the preparation of plated dinners, buffets, receptions, and special event menus.
• Ensure all food is prepared and presented to Royal Glenora Club standards.
• Maintain consistency in portioning, quality, and presentation.
• Assist with menu preparation, special events, and seasonal features.

• Participate in banquet service and event execution.
• Ensure food is delivered on time and at the proper temperature.
• Communicate effectively with banquet, restaurant, and stewarding teams.
• Adapt quickly to changing guest counts and event requirements.

• Set up and maintain assigned workstations.
• Ensure proper rotation, storage, and labeling of food products.
• Monitor inventory levels and communicate shortages to supervisors.
• Minimize waste and support food cost control initiatives.

• Maintain the highest standards of cleanliness and sanitation.
• Follow all Alberta Health Services food safety regulations.
• Adhere to workplace health and safety procedures.
• Ensure proper handling and storage of all food products.

• Assist with training and mentoring junior cooks and apprentices.
• Demonstrate professionalism and a positive attitude at all times.
• Contribute to a culture of accountability, respect, and continuous improvement.
• Support other kitchen outlets when operationally required.

Qualifications

• Culinary diploma or equivalent professional experience preferred.
• Minimum 2 years of culinary experience with banquet or high-volume production experience preferred.
• Strong knowledge of cooking techniques, food safety, and kitchen operations.
• Ability to work efficiently under pressure and meet strict timelines.
• Strong organizational and communication skills.
• Ability to work flexible schedules including evenings, weekends, and holidays.

Core Competencies

• Attention to Detail
• Time Management
• Teamwork
• Adaptability
• Food Quality & Presentation
• Professionalism
• Accountability
• Guest Focus

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 50 lbs.
• Ability to work in a fast-paced kitchen environment with varying temperatures.

Reports To

Banquet Sous Chef / Executive Chef

Compensation & Benefits

• Competitive hourly wage
• Gratuity participation where applicable
• Staff meals
• Professional development opportunities
• Opportunity for advancement within the Royal Glenora Club culinary team

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