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Line Cook Specialist

3 months ago

Montreal, Quebec, Canada Maison Boulud Full time

Maison Boulud, a distinguished establishment under the guidance of acclaimed Chef Daniel Boulud, offers a modern twist on classic French cuisine, emphasizing the use of local and artisanal ingredients from Quebec.

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

The Chef de Partie plays a crucial role in overseeing at least one cook and/or a commis at their designated station, while maintaining direct communication with the Executive Chef or Sous Chef for all necessary instructions. Mastery of their specific station is essential, along with a comprehensive understanding of all kitchen stations. The ideal candidate should be adept at following recipes and standards, training team members, and upholding health department regulations, food quality, and restaurant standards.

Key Responsibilities:

  • Uphold and ensure the quality standards established by the Executive Chef at all times.
  • Capably manage all stations within the Maison Boulud kitchen.
  • Oversee the quality of all food products required for dish preparation.
  • Assist the Sous Chef with inventory management and ordering.
  • Facilitate effective communication within the kitchen team before and during service to guarantee efficient plate dispatch and coordination among various kitchen sections.
  • Maintain clear communication with managers and colleagues.
  • Meet production levels as required by the Executive Chef.
  • Ensure cleanliness and sanitation of the work area and equipment throughout the shift, adhering to health department and restaurant standards.
  • Minimize waste and properly dispose of spoiled food products in accordance with company procedures.
  • Demonstrate the ability to perform essential duties during high-volume and high-pressure service periods.
  • Adapt to service changes as directed by the Chef or Sous Chef throughout the shift.

Team Leadership:

  • Foster motivation and camaraderie within the brigade by cultivating a positive work environment.
  • Supervise the activities of kitchen assistants.
  • Ensure compliance with hygiene and safety regulations among all staff members.
  • Take charge of the brigade in the absence of the Executive Chef or Sous Chef.

Qualifications & Skills:

  • 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 kitchen upkeep.
  • Possess a professional cooking diploma from a recognized institution, such as DEP or AEC.
  • Hold a certificate in hygiene and sanitation.
  • Other relevant training and experience may be considered.
  • Exhibit autonomy, organizational skills, and quick execution.
  • Demonstrate attention to detail and finesse in dessert presentation.
  • Possess advanced knife skills.
  • Ability to read and adhere to recipes and standards.
  • Capability to produce a high volume of work efficiently, accurately, and with high quality.
  • Actively implement food safety procedures.
  • 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, both orally and in writing.

The Dinex Group LLC is an equal opportunity employer, committed to diversity and inclusion in the workplace.