Junior Chef de Partie

Department: Food Services - Culinary

Position Type: Seasonal

Hourly Rate: $20.00

Hours: Varies

What we offer:

• Flexible work arrangements where no one day is similar
• Working in a beautiful park setting
• Free entrance to the Park, including to our many public special events
• Employee discounts on food and retail items and free parking

Who We Are:

Heritage Park is Canada's largest living history museum and offers visitors a chance to experience life in Western Canada from the 1860s to the early 1950s. The Park features historical buildings, costumed interpreters, working antiques, and various exhibits that provide insight into the region's past.

Job Overview:

Under the direction of the Culinary Manager and Executive Sous Chef, the Jr. CDP plans organizes and conducts the preparation and cooking of food. The Jr. CDP is responsible for a specific section or station within the kitchen, ensuring that dishes are prepared to the highest standards and by the chef's specifications.    

Responsibilities:

• Prepares food for the daily menus from the hot and cold lines as ordered.  
• Prepares and cooks dishes according to the chef's recipes and specifications. This involves measuring, cutting, and cooking ingredients to the correct proportions and standards. 
• Oversees a specific kitchen section, such as the grill, sauté, pastry, or cold station. Ensure that all equipment and ingredients are ready and organized for service. 
• Maintain high-quality standards for all dishes leaving the kitchen. Monitor the food's taste, presentation, and consistency to meet the standards. 
• Assists in overseeing the work of seasonal and casual cooks. 
• Work efficiently to ensure dishes are prepared and served on time during busy periods. Coordinate with other sections to synchronize the timing of different courses.  
• Ensures quality service to guests and excellence in meals by maintaining a professional working relationship with front-of-house staff and other kitchen staff. 
• Follow and enforce health and safety guidelines in the kitchen. Maintain cleanliness and hygiene in the workspace and adhere to food safety regulations. 
• Quickly address and resolve any issues that may arise in the kitchen, such as equipment malfunctions or shortages of ingredients.  
• Participates in all relevant staff meetings as scheduled. 
• Perform other duties as required 

Required Qualifications:

• Completion of Secondary school required. Formal education in Food and Beverage or Hospitality Management is an asset 
• Cook's trade certification, available in all provinces and territories, or equivalent credentials, training and experience is required. 
• Some chef-level experience in a kitchen environment, either through internships, apprenticeships, or entry-level positions. Basic cooking techniques, knife skills, and a fundamental understanding of kitchen operations are required. 
• Effective communication skills to relay information and follow instructions accurately.  
• Strong attention to detail, ensuring that dishes meet the established quality standards.  
• Ability to work collaboratively with other kitchen staff, taking direction from senior chefs and contributing positively to the team dynamic. 
• All successful candidates (over the age of 18) will be required to go through a Police Information Check as a condition of employment.  

Special Clothing and Equipment:

• Heritage Park will provide Food Services white uniforms, which must be worn. Personal tools are to be supplied by the individual. 
  

Special Working Conditions: 

• The position will be exposed to hot temperatures in a kitchen setting. 
• This position is physically demanding, and the incumbent must have the ability to lift heavy items and stand for long periods. 

Hours of Work: 

• The standard hours for this position are variable based on business needs for a seasonal and casual role, including weekends and late night shifts. 
  

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