Chef de Partie - Red Deer, Canada - Red Deer Resort & Casino

Red Deer Resort & Casino

Verified Company

Red Deer, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Summary

The Chef de Partie is responsible for, including but not limited to, supporting the kitchen department in delivering consistently high-quality food, handling purchase orders, and coordinating daily tasks with Sous Chef.

This position also requires having full awareness of all menu items, their recipes, methods of production and presentation standards.

Essential

Responsibilities:

Create and organize daily tasks with the Sous Chef/Chef
Supervise any line cook within the department
Perform any extra duties at the request of management
Must follow all Occupational Health and Safety guidelines at all times.
Responsible for the daily preparation of food items to designated areas of the kitchen
Set up of workstation in accordance with restaurant guidelines
Prepares food items, follows recipes, portion controls and presentation specifications as set by the restaurant
Ensure stations are stocked and clean, reporting any maintenance issues as they arise
Assist with the cleaning, sanitation and organization of the kitchen, walkin coolers, and all other storage
Ensure quality and safety of food complies with standard and sanitary measures; including sweeping of floors, cleaning of surfaces, proper coverage and storage of food items according to standards and procedures
Work at a consistent and efficient pace, ensuring timely preparation of all meals are completed
Following proper reporting procedures for accidents and incidents to ensure followup and prevention of accidents or injury while following Occupational Health and Safety Legislation
Reports any infraction in the food services department policies and procedures
Make sure that the professional equipment is in good condition and signal any malfunction before it affects the staff or the clients
Maintain a positive and professional approach with coworkers and customers
Other duties or tasks assigned

Education, Qualification and Requirements

Previous experience in a fastpaced customer service environment, hospitality setting preferred
Experience in the Hotel Industry is an asset.
1 to 2year Degree or Diploma in Hospitality/F&B; related experience and/or training; or equivalent combination of education and experience
Minimum of 1 (one) year experience in a supervisory role
Required courses HAACP, Food Safety, WHMIS
Ability to train staff and help them to continue to improve and develop their skills.
Excellent organizational skills
Effective communication skills, both written and oral
Excellent work ethic; driven, organized, dependable, flexible, available to pick up or volunteer for shifts as required to maintain operational requirements
Must be fluent in English, both written and oral
Physically able to perform duties of position including but not limited to:
Standing for long periods of time with intermittent walking at times
Frequently lifts and/or carries up to 50 pounds
Continual use of manual dexterity and gross motor skills with frequent use of bimanual dexterity and fine motor skills
Ability to reach hands and arms in any direction and kneel, bend at the wait with repeated stooping
As a condition of employment, associates are to have a criminal record check prior to their first day of work

Work Environment

Able to stand and walk repeatedly over the course of a shift
Ability to tolerate exposures to heat, cold and water
Ability to work in a noisy and distracting environment.
The employee must frequently lift and/or move up to 50 pounds.
While performing the duties of this job, there may be stooping, kneeling, bending, reaching and crouching
Regularly exposed to, including but not limited to, hazardous situations and conditions that produce cuts or minor burns.

Hours of Work

The hours of work for this position will vary depending on operational requirements but will include early morning, evening and late night, as well as weekends and holidays.