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Line Cook

3 months ago


Montreal, Quebec, Canada Maison Boulud Full time

About Maison Boulud: Maison Boulud, the esteemed dining establishment of Chef Daniel Boulud, elevates traditional French cuisine by focusing on local ingredients and artisanal products from Quebec.

This sophisticated and stylish restaurant is dedicated to providing exceptional service that reflects its international inspiration. We are in search of a skilled and passionate Chef de Partie to enhance our culinary team.

Role Overview: The Chef de Partie will oversee at least one cook and/or a commis at their designated station, maintaining direct communication with the Executive Chef or Sous Chef for all necessary instructions. This position requires expertise in a specific station while possessing a comprehensive understanding of all kitchen areas. The Chef de Partie must be adept at following recipes, training staff, and upholding health department and restaurant standards.

Key Responsibilities:

  • Maintain the quality standards established by the Executive Chef at all times.
  • Capably manage all stations within the Maison Boulud kitchen.
  • Ensure the quality of all food products used in dish preparation.
  • Assist the Sous Chef with inventory and order management.
  • Facilitate effective communication within the kitchen to ensure smooth service and coordination.
  • Communicate clearly with managers and team members.
  • Meet production levels as required by the Executive Chef.
  • Maintain cleanliness and sanitation of the work area and equipment in compliance with health standards.
  • Minimize waste and properly dispose of spoiled food products.
  • Perform essential duties efficiently during high-volume, high-pressure service periods.
  • Adapt to service changes as directed by the Chef or Sous Chef.

Team Leadership:

  • Foster motivation and teamwork within the brigade by creating a positive work environment.
  • Supervise kitchen assistants effectively.
  • Ensure adherence to hygiene and safety protocols by all staff members.
  • Assume leadership of the brigade in the absence of the Executive Chef or Sous Chef.

Qualifications:

  • A minimum of 3 years of experience in a high-volume or fine dining setting.
  • Ensure proper use and maintenance of kitchen equipment.
  • Conduct daily temperature checks and maintain refrigerator cleanliness.
  • Monitor overall kitchen maintenance.
  • Hold a professional cooking diploma from a recognized institution.
  • Possess a hygiene and sanitation certificate.
  • Other relevant training and experience may be considered.
  • Demonstrate autonomy, organization, and speed in execution.
  • Exhibit attention to detail and finesse in food presentation.
  • Possess advanced knife skills.
  • Ability to follow recipes and standards accurately.
  • Produce high-quality work efficiently and timely.
  • Practice food safety procedures diligently.
  • Demonstrate strong organizational and time management skills.
  • Ability to lift items weighing up to 50 pounds.
  • Work effectively both independently and as part of a team.
  • Communicate fluently in both French and English.

The Dinex Group LLC is an equal opportunity employer and does not discriminate based on any protected characteristic.