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Chef de Partie - Winter 25/26
full-time•Lake Louise
About this role
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
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
What you'll do
- The Chef De Partie will oversee kitchen staff and ensure food quality meets operating standards. Responsibilities include menu planning, supervising kitchen cleanliness, and maintaining inventory.
About The Lake Louise Ski Area Ltd
Located in the heart of majestic, historic Banff National Park, Lake Louise is truly legendary and offers world class terrain.
With over 4200 skiable acres, Lake Louise is one of the largest ski areas in North America. The unique layout allows families and groups of varying abilities to ski together; there are beginner, intermediate and expert runs down from every chair. Beginners and intermediate skiers have access to an abundance of gentle slopes and long cruising runs. Experts can explore endless chutes, glades, gullies and remote bowls in some of the Rockies' most challenging terrain.
Ready to join The Lake Louise Ski Area Ltd?
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Frequently Asked Questions
What does a Chef de Partie - Winter 25/26 do at The Lake Louise Ski Area Ltd?
As a Chef de Partie - Winter 25/26 at The Lake Louise Ski Area Ltd, you will: the Chef De Partie will oversee kitchen staff and ensure food quality meets operating standards. Responsibilities include menu planning, supervising kitchen cleanliness, and maintaining inventory..
Is the Chef de Partie - Winter 25/26 position at The Lake Louise Ski Area Ltd remote?
The Chef de Partie - Winter 25/26 position at The Lake Louise Ski Area Ltd is based in Lake Louise, Alberta, Canada. Contact the company through Clera for specific work arrangement details.
How do I apply for the Chef de Partie - Winter 25/26 position at The Lake Louise Ski Area Ltd?
You can apply for the Chef de Partie - Winter 25/26 position at The Lake Louise Ski Area Ltddirectly through Clera. Click the "Apply Now" button above to start your application. Clera's AI-powered platform will help match your profile with this opportunity and guide you through the application process.