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Chef De Partie

3 months ago

Vancouver, British Columbia, Canada Vancouver Aquarium Full time

SUMMARY:

Reporting to the Executive Sous Chef, the Chef de Partie oversees and ensures top-notch kitchen operations and upholds health and safety standards. This role focuses on catering, banquet operations, and supporting outlets when needed.

RESPONSIBILITIES:

  • Strive to enhance the reputation of the Vancouver Aquarium as a leading event and visitor destination through consistent and high-quality food preparation.
  • Continuously work on improving food quality and customer loyalty through excellence in products.
  • Prepare, cook, and present food according to standardized recipes to maintain consistency and exceed quality standards.
  • Seize opportunities to enhance food preparation and presentation, communicating with superiors.
  • Help elevate department standards and introduce new concepts.
  • Focus on advancing culinary knowledge and skills within the team.
  • Respond to customer service opportunities.
  • Maintain a clean and well-organized workspace.

LEADERSHIP ROLE:

  • Supervise food service personnel to ensure smooth operations.
  • Participate in training culinary staff to foster their development.
  • Provide feedback to staff to meet Aquarium standards.
  • Promote teamwork across departments.

KITCHEN MAINTENANCE AND SAFETY:

  • Ensure staff compliance with health and safety regulations.
  • Properly store and handle food products.
  • Regularly maintain kitchen equipment.
  • Monitor fridge/freezer temperatures as per standards.

ASSISTING IN KITCHEN OPERATIONS:

  • Implement menus and ensure recipe adherence.
  • Collaborate with Sous Chefs for special features.
  • Minimize food waste.

DRIVE FOR IMPROVEMENT:

  • Assist in emergency protocols.
  • Maintain safety standards at all times.
  • Enhance environmental impact through supporting EMS protocols.
  • Take on additional duties and projects as needed.

REQUIREMENTS:

  • Minimum 3 years of cooking experience.
  • Proficiency in a la carte and production cooking.
  • Food Safe Certificate required.
  • Experience in staff supervision preferred.
  • Red Seal certification or working towards it is a plus.
  • Strong time management skills.
  • Attention to detail, food safety, plating, quality assurance, etc.
  • Proficient in various cooking techniques.
  • Knowledge of herbs, spices, and their uses.
  • Creativity in menu design and food preparation.
  • Organizational and customer service skills.
  • Ability to build effective relationships.
  • Physically able to work in a kitchen environment.
  • Availability during weekdays, evenings, weekends, and holidays.

SALARY RANGE: $26 - $36 PER HOUR