Chef de Partie

3 weeks ago

Saskatoon, Canada University of Saskatchewan Full time

**Chef de Partie (Cold Kitchen)**:
**Primary Purpose**:The Chef de Partie plays a lead role within a kitchen department (Garde Manger, Hot Line, Catering and Events) supporting the kitchen leadership team in supervising junior cooks and overseeing production. Ensures efficiencies and accountability in the day-to-day kitchen production and assists in the implementation of menu items, best kitchen practices, and contributes to the on-going learning and skills development of the kitchen team.

**Typical Duties or Accountabilities**:

- ** **Prepare food according to standardized recipes, menus and specifications.
- Contributes to the culinary development and creative presentations of food and menu items.
- Provides direction to junior cooks ensuring workflow, timeline and standards are met.
- On a daily basis, ensures a full scope of their kitchen department to proactively identify and solve challenges and make corrective actions.
- Production of hot and cold foods including high volume production, short order and interactive presentation cooking.
- Works in an open kitchen environment with customer interaction.
- Ensures knowledge of the menu items and allergens.
- Demonstrate professionalism and customer service ensuring a positive customer experience.
- Assist in the production and presentation of corporate catering and high profile special events.
- Adhere to departmental standards, policies, procedures and safety requirements conducive to a safe working environment.
- Ensure the highest level of Food Safe Handling in approaching work tasks.
- Sanitation and maintenance of work stations and kitchen equipment.
- Follow department procedures and standards.
- Works collaboratively with other staff to ensure seamless customer service, which includes but is not limited to covering sick and vacation time.
- Treats all confidential information and materials in a confidential manner.
- Collaborates with others as required to complete assignments and support team efforts.
- Assist in other areas of the kitchen as needed.

**Qualifications**
**Education**:Red Seal Journeyman’s Cook Certificate required. An equivalent culinary certification may be considered.
A Food Safe Certificate is required
WHIMIS Certificate is required

**Experience**:Minimum 5 years of related culinary experience within a full service or multi-unit operation and minimum 2 years supervising and leading a team combined with a proven track record of maintaining high standards of productivity, efficiency and growth in the culinary arts and hospitality industry.
Catering and event experience is required.
Experience directing and supervising kitchen staff is essential.
Experience participating in cooking demonstrations and competitions is an asset.
**A combination of work experience and education may be considered.**

***Skills**:

- ** **Ability to communicate effectively, delegate tasks and organize junior cooks and work area.
- Ability to focus on cooking tasks in a high paced environment with changing priorities.
- Follow production scheduling, recipes and specifications to ensure procedures and standards of food quality are met.
- Ability to be creative with food and menu items and excel in food presentation
- Ability to multitask
- Ability to problem solve
- Exceptional work ethic. Flexible, positive and energetic with the ability to work under pressure.
- Maintain engagement with the Sous Chefs and team, supporting and anticipating next tasks and objectives.
- Ability accept and respond positively to constructive feedback.
- Ability to adapt and work calmly in a sometimes fast paced environment with regularly changing priorities and tasks.
- Ability to do medium to moderate lifting
- Ability to work independently and collaboratively as a team member.
- Must excel in customer service and enjoy working in a kitchen and University environment.

**Department**: Culinary Services
**Status**: Term 12 with the possibility of extension or becoming permanent
**Employment Group**: CUPE 1975
**Full Time Equivalent (FTE)**: 1.0
**Salary**: The salary range, based on 1.0 FTE, is $20.38 - 23.75 per hour. The starting salary will be commensurate with education and experience.
**Salary Family (if applicable)**:Ancillary Services
**Salary Phase/Band**:Phase 2
**Posted Date**: 3/8/2023
**Closing Date**: 4/11/2023 at 6:00 pm CST
**Number of Openings**:1
**Work Location**:On Campus

**Criminal Record Check**:Not Applicable
**Driver's License and Abstract Check**:Not Applicable
**Education/Credential Verification**:Not Applicable
**Vulnerable Sector Check**:Not Applicable

Please review the University of Saskatchewan's **health and safety requirements** for faculty, staff and students in consideration of the COVID-19 pandemic.

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