Chef de Partie

6 months ago

Whitby, Canada Thermëa spa village | Whitby Full time

Chef de Partie at

Thermëa spa village

We have taken the spa experience and transformed it into a wellness village. Thermëa spa village is familiar, feels like home and allows its guests to escape the hectic pace of modern life. Our spa village is the first of its kind, with state-of-the-art installations and at its core, buildings reminiscent of a distant past, when life was strongly connected with nature and steeped in traditions. Our spa village, a twist on traditional spa culture, combines unique experiences inspired by rituals found around the globe with a distinctively Canadian character—a peaceful hideaway for our guests, not too far from home.

**It takes a village, join us.**

When you work at Thermëa spa village, you are not just gaining a job—you are finding a family. We pride our community on being one of the warmest and most welcoming—and, our guests truly do appreciate it. We go out of our way to provide excellent care to our guests, as well as our artisans.

**We are seeking a passionate Chef de Partie in Whitby, Ontario to join our village.**

Find your place at Thermëa spa village.

***What we stand for**

Our mission is to give our guests a moment’s rest by offering them refuge, away from the pressures of modern life where they may rediscover their own well-being and, as a result, live a happier and longer life. Your role as an artisan of our spa village is to cultivate peace. We are passionate and dedicated team players here at Thermëa spa village. Always enthusiastic, helpful, conscientious, discrete—and most of all, respectful. We deeply care about everyone—guests and fellow artisans alike—in our wellness village.

**What we need**

Under the supervision of the Executive Chef and Sous Chefs, the Chef de Partie is responsible for the daily organizational management of the kitchens, the respect of standardization, the planning of tasks, the safety and the productivity of his/her team. Working in conjunction with the cooks and dishwashers, he/she acts as a motivator and leader to ensure the good performance of the various kitchens and their maintenance in terms of hygiene and healthiness.

You will support the elevation of our culture through the lens of our pillars: The best in wellness | The feeling of somewhere else | A trouble-free experience | In a natural state.

**What you’ll do**
- Respect an organizational standardization for each of the kitchens and ensure its daily implementation;
- Ensure the smooth running of tasks in compliance with daily and permanent instructions (consistency, quality, standardization, procedures and safety);
- Participate in the elaboration of product and food orders and verify these orders at the time of reception. Communicate any inaccuracies or problems;
- Check the condition of equipment and appliances on a regular basis;
- Check refrigerators daily and manages an efficient food rotation;
- Verify that all products are identified and dated;
- Maintain an up-to-date official copy of menus, recipes and photographs of dishes;
- Attend and participate in department meetings;
- Communicate problems related to tasks and submits recommendations to improve performance, quality or other performance or safety measures;
- Communicate any equipment shortages (cooking equipment, dishes, utensils, etc.);
- Perform daily work plan planning and implementation;
- Develop and prepare sauces, soups and garnishes;
- Prepare hot and cold dishes according to instructions;
- Oversee the assembly of plates according to communicated standards and guidelines;
- Prepare, handle and cook food according to hygiene, sanitation, health and safety standards;
- Ensure a certain quality and quantity control of the production in the kitchen;
- Establish good communication and synergy with the entire team;
- Ensure customer satisfaction;
- Work in collaboration with the Chef and the Sous Chef in the development of new menus;
- Participate in the management of perpetual and monthly inventories.
- In the absence of the Executive Chef or Sous Chefs, act as shift leader for the Culinary team, ensuring that station check lists are followed and proper opening and/or closing guidelines are followed.

**Profile needed**
- Diploma of professional studies in cooking or diploma in institutional cooking or equivalent;
- Minimum of 2 years as a cook;
- Experience in team supervision;
- Accreditation in food safety and hygiene;
- Excellent communication skills;
- Excellent organizational skills, as well as rigorous work ethic; Ability to work under pressure
- Ability to work under pressure;
- Ability to work on your feet for long hours.

**When**

You will work on a flexible schedule (days, evenings, weekends, holidays). Weekends will be mandatory.

**What**

Competitive salary and benefits based on the pay scale in effect at Thermëa spa village

**How**

Send us your resumé and cover letter by clicking ‘Apply’ below.

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