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Chef de Partie
1 week ago
**PRIMARY FUNCTION**
To maintain a high standard of food quality, presentation and cleanliness in all food outlets of the kitchen.
**REPORTS TO**
- Head Chef and Sous Chef
**HOURS**
- As Required
**DUTIES & RESPONSIBILITIES**
- Assists with managing kitchen shift operations and ensures compliance with all CRMR Food & Beverage policies, standards and procedures.
- Prepare A La Carte menu that adheres to the CRMR standards under the direction of the Chef
- Under the direction of the Chef, to be responsible for the ongoing training and mentoring of all new staff
- Follow portion and maintain cost controls
- Follow all recipes for food items
- Ensure that proper sanitation techniques and health and safety regulations are maintained at all times
- Follow proper preservation of food products; raw, cooked and perishables
- Report all faulty equipment to Chef or Sous Chef
- Work in direct coordination with all staff and discipline them when necessary
- Maintain a constant cleanliness of all kitchen areas including fridges and equipment
- Adhere to the policy manual
- Order supplies when needed as directed by the Chef
- Perform other associated duties as assigned
**EXPERIENCE**
- Culinary education an asset
- Kitchen experience (2-4 years) necessary
- Kitchen supervisory experience would be considered an asset
- Ability to work all restaurant operating hours
- Substantial knowledge of food safety and handling procedures
- Excellent interpersonal skills
- High School Diploma or equivalent
- Physical demands, sitting, standing, bending, lifting (up to 30 lbs) working in heated areas
- Please note that only applicants selected for further consideration will be contacted._
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