Chef de Partie

5 days ago

Red Deer, Canada Red Deer Resort & Casino Full time

**Summary**

Under the direction of the **Executive Chef**, the **Chef de Partie** is responsible for, including but not limited to, supporting the Executive Chef and Sous Chef in delivering consistently high-quality food, handling purchase orders, and coordinating daily tasks with Sous Chef. This position also requires having full awareness of all menu items, their recipes, methods of production and presentation standards.

**Essential Duties and Responsibilities**
- Assist the Executive Chef and Sous Chef in delivering high-quality food
- Create and organize daily tasks with the Sous Chef
- Supervise any line cook within the department
- Perform any extra duties at the request of management or the Executive Chef
- Must follow all Occupational Health and Safety guidelines at all times.
- Responsible for the daily preparation of food items to designated areas of the kitchen
- Set up of workstation in accordance with restaurant guidelines
- Prepares food items, follows recipes, portion controls and presentation specifications as set by the restaurant, Executive Sous and/or Executive Chef
- Ensure stations are stocked and clean, reporting any maintenance issues as they arise
- Assist with the cleaning, sanitation and organization of the kitchen, walk-in coolers, and all other storage
- Ensure quality and safety of food complies with standard and sanitary measures; including sweeping of floors, cleaning of surfaces, proper coverage and storage of food items according to standards and procedures
- Work at a consistent and efficient pace, ensuring timely preparation of all meals are completed
- Following proper reporting procedures for accidents and incidents to ensure follow-up and prevention of accidents or injury while following Occupational Health and Safety Legislation
- Reports any infraction in the food services department policies and procedures
- Make sure that the professional equipment is in good condition and signal any malfunction before it affects the staff or the clients
- Maintain a positive and professional approach with coworkers and customers
- Other duties or tasks assigned by the Executive Chef and Executive Sous Chef.

**Education, Qualification and Requirements**
- Previous experience in a fast-paced customer service environment, hospitality setting preferred
- Experience in the Hotel Industry is an asset.
- 1 to 2-year Degree or Diploma in Hospitality/F&B; related experience and/or training; or equivalent combination of education and experience
- Minimum of 1 (one) year experience in a supervisory role
- Required courses HAACP, Food Safety, WHMIS
- Ability to train staff and help them to continue to improve and develop their skills.
- Excellent organizational skills
- Effective communication skills, both written and oral
- Excellent work ethic; driven, organized, dependable, flexible, available to pick up or volunteer for shifts as required to maintain operational requirements
- Must be fluent in English, both written and oral
- Physically able to perform duties of position including but not limited to:

- Standing for long periods of time with intermittent walking at times
- Frequently lifts and/or carries up to 50 pounds
- Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
- Ability to reach hands and arms in any direction and kneel, bend at the wait with repeated stooping
- As a condition of employment, associates are to have a criminal record check prior to their first day of work

**Work Environment**
- Able to stand and walk repeatedly over the course of a shift
- Ability to tolerate exposures to heat, cold and water
- Ability to work in a noisy and distracting environment.
- The employee must frequently lift and/or move up to 50 pounds.
- While performing the duties of this job, there may be stooping, kneeling, bending, reaching and crouching
- Regularly exposed to, including but not limited to, hazardous situations and conditions that produce cuts or minor burns.

**Hours of Work**
- The hours of work for this position will vary depending on operational requirements but will include early morning, evening and late night, as well as weekends and holidays.

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