Line Cooks

7 months ago

Abbotsford, Canada Club Havana Full time

**About us**

Club Havana

We are professional, agile and professional.

Our work environment includes:

- Modern office setting
- Food provided
- Food provided
- Growth opportunities

**Position Title**: Chef de Partie

**Department**: Culinary/Kitchen

**Reports To**: Sous Chef or Head Chef

**Job Summary**:
The Chef de Partie plays a pivotal role within our culinary team, responsible for overseeing a specific section of the kitchen and ensuring the highest standards of food quality, taste, and presentation. Working under the guidance of the Sous Chef or Head Chef, the Chef de Partie is entrusted with managing their station efficiently, contributing to menu development, and upholding food safety and hygiene standards.

**Key Responsibilities**:

- **Station Management**:

- Oversee a designated section of the kitchen, such as grill, sauce, pastry, or vegetable, ensuring all dishes are prepared to the specified standards.
- Execute cooking techniques and recipes with precision and consistency to deliver high-quality dishes during service times.
- Maintain organization and cleanliness of the station, including equipment, utensils, and work surfaces.
- **Food Preparation**:

- Prepare ingredients and mise en place according to recipes and menu specifications.
- Cook and plate dishes in a timely manner, coordinating with other kitchen staff to ensure smooth service flow.
- Monitor cooking temperatures, seasoning, and presentation to meet culinary standards.
- **Stock Management**:

- Manage inventory for the assigned station, including ordering, receiving, and rotating stock as needed.
- Conduct regular stock checks to prevent shortages and minimize waste.
- Ensure proper storage and handling of ingredients to maintain freshness and quality.
- **Quality Control**:

- Uphold food safety and sanitation standards in accordance with regulatory requirements.
- Conduct quality checks on ingredients and finished dishes to ensure consistency and excellence.
- Address any issues or concerns regarding food quality or presentation promptly and effectively.
- **Team Coordination**:

- Collaborate with other members of the kitchen team to facilitate efficient operations.
- Communicate effectively with chefs, cooks, and kitchen assistants to coordinate tasks and maintain workflow.
- Provide support and guidance to junior staff members, fostering a positive and productive work environment.
- **Menu Development**:

- Contribute ideas and suggestions for menu development, including new dishes, specials, and seasonal offerings.
- Assist in recipe testing and refinement, ensuring dishes meet culinary standards and customer preferences.
- Stay updated on culinary trends and techniques to inspire creativity and innovation.
- **Training and Supervision**:

- Assist in training and mentoring junior chefs, apprentices, and kitchen trainees assigned to the section.
- Demonstrate proper techniques, procedures, and kitchen protocols to ensure consistency and proficiency among staff members.
- Provide constructive feedback and support to facilitate skill development and career growth.
- **Cleanliness and Organization**:

- Maintain a clean, sanitized, and organized work environment, including the station, equipment, and storage areas.
- Adhere to HACCP guidelines and kitchen safety protocols to prevent accidents and injuries.
- Assist in daily and weekly cleaning tasks, contributing to overall kitchen hygiene and sanitation.

**Qualifications and Skills**:

- Proven experience as a Chef de Partie or similar role in a high-volume kitchen environment.
- Culinary degree or relevant certification from a recognized culinary institute.
- Strong culinary skills and knowledge of various cooking techniques, cuisines, and ingredients.
- Ability to work effectively in a fast-paced, team-oriented environment.
- Excellent communication and interpersonal skills.
- Attention to detail and commitment to maintaining high standards of quality and consistency.
- Flexibility to work various shifts, including weekends and holidays.
- Knowledge of food safety regulations and best practices.
- Creative flair and passion for culinary arts.
- Leadership abilities and willingness to mentor junior staff members.

**Physical Requirements**:

- Ability to stand for extended periods and lift heavy objects (up to 50 pounds).
- Manual dexterity for handling kitchen equipment and utensils.
- Stamina to work in a high-pressure, fast-paced environment.

**Job Types**: Full-time, Part-time

**Salary**: $16.75-$20.00 per hour

Expected hours: No more than 40 per week

**Benefits**:

- Discounted or free food
- Flexible schedule
- On-site parking

Flexible Language Requirement:

- French not required

Schedule:

- Day shift
- Evening shift
- Monday to Friday
- Morning shift
- Weekends as needed

Supplemental pay types:

- Overtime pay
- Tips

**Education**:

- AEC / DEP or Skilled Trade Certificate (preferred)

**Experience**:

- Cooking: 4 years (required)

**Language**:

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