Demi Chef de Partie-nan

2 weeks ago

Nanaimo, Canada Great Canadian Full time

**Position Summary**
Under the direct supervision of the Chef de Cuisine, Sous Chef, Pastry Chef, Kitchen Manager, or Manager, F&B, this position is responsible for the execution of menu item production, maintaining all company standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadian's learning environment while establishing a safe and welcoming work environment for all team members.

**Key Accountabilities**
- Prepares, pre-cooks, cooks and presents menu items in a timely fashion; follows standardized recipes
- Prepares mis en place
- setting in place
- ) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production
- Cleans kitchen equipment after use according to health and safety policies and procedures
- Receives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas
- May take orders over the counter at some locations
- Assists with month end inventories as directed
- Attends culinary meetings as required
- Liaises and communicates effectively with all appropriate operational departments
- Develops and cultivates strong working relationships with all stakeholder s: guests, ownership and team members
- Ensures compliance with licensing laws, health and safety and other statutory regulations
- Performs other duties as assigned or directed

**Education and Qualifications**
- High School Diploma; Culinary education an asset
- Minimum 2 years of culinary experience
- Red Seal certification through ITA or current enrollment in the program an asset
- Food Safety Certification
- Ability to successfully obtain a Gaming License
- POS and cash handling experience (if necessary)
- Ability to exceed internal and external customer expectations through timely, effective and service oriented communication

**Work Environment Considerations**
- Regular kitchen environment, standing and walking for long periods of time, major exposure to heat, cold steam, noise, odors; lifting, carrying, pushing, pulling, stretching, bending, some exposure to fumes, smoke, chemicals, risk of minor cuts and burns, non-traditional work hours

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