Job Opportunities in Canada

THE COMPANY:
Passion Drives Performance. Inn Vest succeeds because our people love what we do. Our
entire team shares a deep-rooted passion for the world of hospitality & travel that extends far
beyond the walls of our offices and locations.
Our company culture is built on collaboration. A nimble team where everyone has a voice at the
table and an opportunity to pursue their passions. Our skillsets are as diverse as our portfolio,
but we all have a singular focus: a belief that partnerships deliver the best results, an
entrepreneurial approach to decision making, respect for others, a strong sense of integrity, and
a curiosity to challenge the status quo.
With over 75 hotels in our portfolio, representing 18 internationally recognized hotel brands,
Inn Vest is the largest independent owner of hotels in Canada. In addition, our management
team oversees the day-to-day activities of almost 70 hotels also making Inn Vest the largest
independent operator of hotels in Canada. Inn Vest’s portfolio is geographically diverse with
hotels from Vancouver, BC to Corner Brook, NL but also experientially diverse from roadside
inns to luxury urban properties.
At Inn Vest, our mission is simple – to deliver outstanding guest experiences and superior
returns on quality hospitality investment. A career at Inn Vest will provide you with unrivaled
opportunities and invaluable exposure to Canada’s largest independently-owned and operated
hotel portfolio.
THE ROLE:
The Chef de Partie is responsible for the preparation of high quality meals in accordance with
company standards, menu specifications and production schedules. He/she is also responsible
for overseeing kitchen helpers in the preparation of meals, while meeting required safety,
hygiene and quality standards. Will be working closely with the Executive Chef and will provide
kitchen support when the Executive Chef is away. Experienced kitchen leader with proven ability
to supervise the production of food at high volume levels.
ACTIVITIES:
The duties and responsibilities for the Chef de Partie include, but are not limited to the following:
∙Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating,
seasoning, cooking of food items etc.
∙Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following
the first in – first out principle).
∙Conducts, coordinates and supervises inventories.
∙Monitors material consumption and communicates to sous chef required food ordering, and
equipment statud on a daily basis to satisfy the daily production plan.
∙Participates in the development of food products and menus as needed for menu
presentations.
∙Must be aware of content in catering manual
∙Executes countermeasures in the production in case of customer complaints.
∙Supports training of kitchen staff.
∙Maintains and monitors hygiene, health and safety standards and monitors that Hazard
Analysis regulations are adhered to.
∙Maintains and monitors quality, conducts quality control checks according to health
regulations.
∙Conducts quality checks of goods received.
∙Monitors and ensures compliance with recipe specifications.
∙Ensure that the area of responsibility is properly organized.
∙Guide, motivate and develop the subordinate employees.
∙Teach and train staff of production and presentation changes to menu items.
∙Performs other related duties as assigned or requested.
∙Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and
local laws, including health and safety, ESA and Human Rights.
∙Note: Other duties as assigned by supervisor or management.
COMPETENCIES WE ARE SEEKING:
∙Minimum 3-5 years’ experience in a Culinary Supervisory capacity in a full-service hotel
environment
∙Diploma / Degree in Culinary Arts or related field
∙Red Seal (preferred)
∙Experienced kitchen associate with proven ability to supervise the production of upscale
food at high volume levels
∙In-depth familiarity with the kitchen’s operation
∙Must have flexible schedule: days, evenings and weekends
∙Knowledge in the elaboration of menus and food concepts
∙Must have a great sense of attention to details, leadership skills, and communication skills
∙Demonstrate a positive attitude and team spirit; Strong interpersonal, communication and
leadership skills
∙Proven ability to manage multi-tasked assignments
∙Passionate and energetic about food & beverage, entertainment and entertaining guests
Inn Vest Hotels is an inclusive employer. As such, we welcome and encourage applications from people
with disabilities. Accommodations are available on request for candidates taking part in all aspects of the
selection process. We appreciate all applications, however only those applicants selected for an interview
will be contacted.
Job Types: Full-time, Permanent
Pay: $18.00-$19.00 per hour
Additional pay:

• Overtime pay
• Tips

Benefits:

• Company events
• Dental care
• Employee assistance program
• Extended health care
• Life insurance
• On-site gym
• On-site parking
• Paid time off
• RRSP match
• Store discount
• Tuition reimbursement
• Vision care

Flexible language requirement:

• French not required

Schedule:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Overtime
• Weekends as needed

Ability to commute/relocate:

• Saint Andrews, NB E5B 1T7: reliably commute or plan to relocate before starting work (required)

Education:

• Secondary School (preferred)

Experience:

• Cooking: 3 years (preferred)

Language:

• English (preferred)

Licence/Certification:

• Food Handler Certification (required)

Work Location: In person