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    Chef de Partie - Vancouver, Canada - Vancouver Aquarium

    Vancouver Aquarium
    Vancouver Aquarium Vancouver, Canada

    2 weeks ago

    Default job background
    Full time
    Description

    SUMMARY:

    Reporting to the Executive Chef, the Chef de Partie supervises a team and ensures the highest standards of kitchen operations and health and safety guidelines. This position has a dual focus on catering and banquet operations as well as outlets.

    ACCOUNTABILITIES:

    Enhance the reputation of the Vancouver Aquarium as a preferred event and visitor destination through consistent food preparation and the highest caliber of food:

  • Continuously strive to improve the quality of food products provided by the kitchen and build customer loyalty through product excellence.
  • Prepare, cook, portion and present the food for all types of menus as established through standardized recipes and production sheets to maintain consistency and ensure all quality standards are met or exceeded.
  • Take advantage of all opportunities to improve upon food preparation and presentation, and ensure communication to Executive Sous Chef and Sous Chef
  • Help to raise the standards within the department and bring new concepts forward.
  • Strive to advance knowledge, skills, and abilities of the culinary department.
  • Respond to and handle customer service opportunities.
  • Maintain a clean and highly organized workspace and storage areas.

    • Be a Team Leader:

  • Supervise the food service personnel to ensure that operations run smoothly.
  • Actively participate in training culinary staff to ensure the proper development of staff.
  • Provide feedback to staff to ensure prepared food meets the Aquarium's standards.
  • Promote teamwork between the kitchen and all other departments.
  • Participate in a Culture of Constant Improvement

    • Maintains a safe, sanitary and organized work area, and kitchen:

  • Ensure staff is following health, hygiene and safety regulations in accordance with Food Safe guidelines.
  • Ensure all food products are properly stored, organized and rotated appropriately including fridges, freezers and dry goods.
  • Ensure that maintenance is regularly performed on various kitchen equipment to work at operational levels.
  • Ensure that fridge/freezer temperature readings are recorded and maintained according to Food Safe standards.
  • Participate in regular food safety and sanitation audits and maintain strict standards of food safety and sanitation.

    • Assists with the daily running of the kitchen:

  • Implement menus and ensuring established recipes are followed.
  • Partner closely with Sous Chefs to ensure smooth delivery of the day's special features and daily specials.
  • Keep overproduction and food waste to a minimum.
  • Plan ahead to meet production needs in a high-volume environment.

    • Consciously desires to improve Vancouver Aquarium and its processes:

  • Promptly aid in Emergency protocol.
  • Maintain organizational safety standards.
  • Continually improve our impact on the environment and greening of operations through supporting our Environmental Management System (EMS) protocols.
  • Perform related duties and special projects as assigned

    • JOB REQUIREMENTS:

  • Minimum 3 years' cooking experience
  • Must have experience and be proficient in both a la carte and production cooking.
  • Proof of Food Safe Certificate required.
  • 1-year staff supervisory experience or equivalent is desirable.
  • Red Seal certified or working towards Red Seal certification preferred.
  • Excellent time management skills with the ability to keep on task while overseeing supervision of kitchen staff and process.
  • Excellent attention to detail; safe handling of various foods as per Food-Save standards; eye for plating; quality assurance; etc.
  • Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
  • Extensive knowledge of herbs and spices and the proper use of each.
  • Strong creativity in menu design and food preparation.
  • Strong organizational skills.
  • Strong internal and external customer service skills.
  • Ability to develop an effective working relationship with fellow employees and supervisors.
  • Ability to constantly stand and move in the kitchen environment.
  • Ability to frequently twist, crouch, and stoop, handle and grasp various kitchen utensils, and finger/feel foods and spices.
  • Ability to occasionally twist, sit, use leg/foot to operate kitchen equipment, climb stairs and balance supplies and food (lifting and carrying 20 lbs)

    • IMPORTANT

  • Be available for a varied schedule based on business needs, including evenings, weekends and holidays and overtime as required.

    • SALARY RANGE: $24 - $34 per hour

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