Chef de Partie

5 months ago

Pickering, Canada Great Canadian Full time

**Pickering Casino Resort is seeking a Chef de Partie**

Under the general direction of the Sous Chef, this position is responsible for working lead, supervising and coordinating activities of a workstation or restaurant, engaged in preparing and cooking food products for various outlets per instruction from their direct supervisor. Above all else, management must lead by example to create Great Experiences and Memories for all guests and colleagues
- Meets with the Sous Chef and/or Executive Sous Chef regularly, to review the requirements of the day’s meals and time frames for restaurant service.
- Supervises the assigned workstation function. Assigns duties and responsibilities to employees. Including Time & Attendance policy for the workstation or restaurant.
- Observes and evaluates employees and work procedures to ensure quality standards and service is met.
- Trains and monitors entry level cooks and Chefs for proper service; Conducts on-the-job training and leadership with assigned team members to ensure that all employees are up to date with public health standards of preparing, holding, storing, re-heating and serving food
- Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares daily requisitions for approval of the Sous Chef.
- Prepares all food items in accordance with Culinary Operations standards regarding taste, consistency and attractive presentation per recipe cards
- Knows and operates and trains team members on all equipment according to proper procedures. Reports all out of order equipment directly to his/her supervisor. Conducts documented training of Cooks in operating, cleaning and maintaining machinery and tools according to the company's Workplace Safety program.
- Works with all kitchen personnel in a cooperative, productive and effective manner.
- Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed. Employees will be required to perform any other job-related duties assigned by his/her supervisor or management.

**Successful applicants will demonstrate the following qualifications**:

- Red Seal or equivalent recognized hotel / culinary diploma / qualification
- Post-Secondary education in Culinary Management or 4 to 6 years’ experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high-volume food service facility. Written references from former employers are preferred.
- Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to International standards. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
- Ability to butcher meat, chicken, fish, and shellfish.
- Extensive knowledge of food handling procedures regarding to public health standards.
- Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work.
- Awareness of budgets and food wastage gained within a corporate environment
- Technical skills: Competent in the use of most MS Office Software
- Effectively use the supply and inventory management system
- Good command of written and spoken English

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