Chef de Partie

We are looking for a talented part-time Chef de Partie to support our culinary team, create memorable meals for our members and guests. You will be part of the leadership in the kitchen operation, including being responsible for assisting the Sous Chef’s and Executive Chef in the overall operation of either the Banquet or a la Carte kitchen.

Job Responsibilities

Culinary

• Manages culinary operations, mainly within the banquet functions, to ensure quality, consistency and safety standards
• Prepares basic components of each dish on our menu using our proven recipes
• Memorizes and utilizes our serving portion sizes and all basic meal prep procedures used in the kitchen
• Ensures that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards
• Works with a team of chefs to do portion prep work for other shifts when needed
• Monitors product freshness and rotate out old product based on a schedule created by the kitchen

Leadership

• Establishes and maintains open, collaborative relationships with employees
• Serving as a role model, builds trust, respect and cooperation amongst all levels of employees
• Promotes teamwork and synergy with the front of the house and back of house in a professional and effective manner
• Leads, coaches and develops culinary team in wide range of elements from quick service to fine dining

Administration

• Communicates with the Sous Chef and Executive Chef to maintain balanced food costs
• Optimizes efficient utilization of facilities, equipment, materials, and labour through effective collaboration of planning, scheduling, ordering and inventory control

Health & Safety

• To ensure that the proper use of Personal Protective Equipment in assigned section in the kitchens and all other food outlets are always implemented

Job Qualifications:

• Minimum 4 years’ banquet experience as a Cook 1 or a similar role in a hotel, multi-faceted operation, private club or hospitality environment
• Mandatory certifications in Canadian Red Seal and Sanitation
• Culinary degree or diploma an asset
• Ability to work in a high volume, fast-paced, unionized environment
• Excellent leadership, professionalism and commitment to member service
• Strong multi-tasking abilities and excellent communication and organizational skills