- Controls the Pass – quality, speed and cleanliness
- Champion of the Systems. Plans the work, and works the plan
- Works with the Prep Leader – insures proper levels are maintained
- Assists the Banquet Cook – prepares the sauces and meats
- Orientation and trainer for all the Cooks
- Control of receiving, storage and stock rotation of all goods
- Monitors prep production in regards to quality, quantity and cost
- Assists Executive Chef to ensure smooth and efficient work and service flows
- Promotes team spirit between kitchen and service staff
- Provides 86 list, shortage or new product knowledge to FOH staff
- Assists Executive Chef in selecting people for development and promotion
- Interprovincial Red Seal Certification – Journeyman Cook At least 3-5 years experience in a Culinary Leadership Role
- 3 years Club/Hotel experience considered an asset
- Mastery in butcher/fishmonger
- Strong passion for cooking and producing high quality food
- Personal Accountability – system driven, known for getting the job done, being punctual and reliable and can always be counted on
- Strong guest focus – exceptional customer service skills, maintains professionalism with members and peers
- Excellent communication skills – strong English communication skills both verbal and written
- Self driven – strong work ethic and takes pride in their work
- Team focused – collaborates and communicates with peers positivelyIf you are interested in this exciting opportunity, please submit your application via email to quoting the Position Title in the subject line. We thank all applicants who apply but please note only those shortlisted will be contacted.
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Description
JOB SUMMARY:
This position is responsible for ensuring that communications, standards, direction, and expectations are communicated to kitchen staff, and executed without error.
The Chef de Partie operates in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times.
The incumbent is responsible for assisting and replacing line cooks working within his/her area, and is expected to be competent at every station in the kitchen along with having banquet cooking experience.
Position would have entry level supervisory responsibilities.HOURS:
Will be nights from 2:00 pm until 11:00 pm and weekends. As this position will be responsible for closing of the Kitchen at night.
RESPONSIBILTIES:
Ensures on going pre-service meetings with kitchen staffQUALIFICATIONS:
Culinary School an assetCOMPETENCIES:
