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Garde Manger Chef

3 months ago

Saskatoon, Saskatchewan, Canada University of Saskatchewan Full time

Chef de Partie, Cold Kitchen

Primary Purpose:
 The Cold Kitchen is a vital segment of the central kitchen that focuses on catering, events, retail food services, and the Culinary Centre open kitchen market concept.

The Chef de Partie (Garde Manger) is responsible for guiding and supervising junior culinary staff, ensuring efficient production, accountability, and quality in daily kitchen operations. This role also involves assisting in the development of menu items, promoting best kitchen practices, and fostering ongoing learning and skill enhancement within the kitchen team.

Nature of Work:
 This position reports directly to the Executive Sous Chef and the Executive Chef. The Chef de Partie plays a pivotal role in the kitchen, collaborating with a team in a dynamic, high-volume food production environment. The schedule may vary weekly based on business needs and may include early mornings, evenings, and weekends.

Typical Duties or Accountabilities:

Prepare dishes according to standardized recipes, menus, and specifications. Contribute to the culinary innovation and artistic presentation of food and menu offerings. Maintain regular communication and provide guidance to junior cooks to ensure workflow, timelines, and standards are achieved. Proactively identify and address challenges within the kitchen department on a daily basis. Produce both hot and cold dishes, including high-volume production and interactive cooking presentations. Engage with customers in an open kitchen setting. Ensure comprehensive knowledge of menu items and allergens. Exhibit professionalism and customer service to ensure a positive dining experience. Assist in the production and presentation of corporate catering and high-profile events. Adhere to departmental standards, policies, procedures, and safety protocols to maintain a safe working environment. Uphold the highest standards of Food Safe Handling in all work tasks. Maintain cleanliness and organization of workstations and kitchen equipment. Follow departmental procedures and standards diligently. Collaborate with other staff to ensure seamless customer service, including covering for absences. Handle all confidential information and materials with discretion. Work collaboratively with others to complete assignments and support team objectives. Assist in various kitchen areas as required.

Qualifications

Education:

A Red Seal Journeyman's Cook Certificate is mandatory.

Completion of a relevant culinary or hospitality program is advantageous.

A combination of experience and education may be considered.

Licenses:

A Food Safe Certificate is essential. WHMIS Certificate is required.

Experience:

At least 5 years of relevant culinary experience in a full-service or multi-unit operation, with a minimum of 2 years in a supervisory role, demonstrating high standards of productivity and growth in the culinary and hospitality sectors. Experience in catering and event management is required. Proven experience in directing and supervising kitchen staff is crucial. Participation in cooking demonstrations and competitions is a plus.

A combination of work experience and education may be considered.

Skills:

Exceptional creativity and presentation abilities. Strong practical culinary skills and knowledge. Menu and recipe development expertise. Ability to work extended hours in a fast-paced kitchen environment. Excellent interpersonal and communication skills. Leadership and mentoring capabilities. Proficient in multitasking and prioritization. Strong problem-solving skills. Ability to adapt and scale recipes for production and various applications. Knowledge of food costing. Strong work ethic; flexible, positive, and energetic under pressure. Detail-oriented with the ability to organize work, delegate tasks, and set priorities amidst changing business demands. Capability to establish and enforce performance standards and adherence to workplace policies. Ability to perform medium to moderate lifting. Capacity to work independently and collaboratively as part of a team.

A practical cooking demonstration will be required as part of the interview and selection process for shortlisted candidates.