Chef de Partie

Chef de Partie Primary Purpose: The Chef de Partie plays a role in leading and supervising junior cooks and overseeing production in various kitchen departments ensuring efficiencies, outcomes and accountability in the day-to-day kitchen production and assists in the implementation of menu items, best kitchen practices, and contributes to the on-going learning and skills development of the kitchen team. This position involves all areas of food production and service including catering and events, retail food programs and the Culinary Centre open kitchen market concept. Nature of Work: This position reports directly to the Executive Sous Chef and the Executive Chef. This position plays a lead role in the kitchen working as a part of a team in a fast paced, high volume food production and kitchen environment providing support and assistance to the Sous Chefs and other team members. Schedule can change from week to week, is subject to change with business demands, and will include early mornings, evenings and/or weekends. Typical Duties or Accountabilities: Prepare food according to standardized recipes, menus and specifications. Contributes to the culinary development and creative presentations of food and menu items. Provides regular communication and direction to junior cooks ensuring workflow, timeline and standards are met. On a daily basis, ensures a full scope of their kitchen department to proactively identify and solve challenges and make corrective actions. Production of hot and cold foods including high volume production, short order and interactive presentation cooking. Works in an open kitchen environment with customer interaction. Ensures knowledge of the menu items and allergens. Demonstrate professionalism and customer service ensuring a positive customer experience. Assist in the production and presentation of corporate catering and high profile special events. Adhere to departmental standards, policies, procedures and safety requirements conducive to a safe working environment. Ensure the highest level of Food Safe Handling in approaching work tasks. Sanitation and maintenance of work stations and kitchen equipment. Follow department procedures and standards. Works collaboratively with other staff to ensure seamless customer service, which includes but is not limited to covering sick and vacation time. Treats all confidential information and materials in a confidential manner. Collaborates with others as required to complete assignments and support team efforts. Assist in other areas of the kitchen as needed. Qualifications Education: Red Seal Journeyman’s Cook Certificate required. Completion of a relevant culinary or hospitality program will be considered an asset. A combination of experience and education may be considered. Licenses:  A Food Safe Certificate is required. WHIMIS Certificate is required. Experience: Minimum 5 years of related culinary experience within a full service or multi-unit operation and minimum 2 years supervising and leading a team combined with a proven track record of maintaining high standards of productivity, efficiency and growth in the culinary arts and hospitality industry. Catering and event experience is required. Experience directing and supervising kitchen staff is essential. Experience participating in cooking demonstrations and competitions is an asset. A combination of work experience and education may be considered. Skills: Exceptional creativity and presentation skills Strong hands on culinary skill and knowledge Menu and recipe development Ability to work for long period of time in a faced paced and physical kitchen environment. Exceptional interpersonal and communication skills Leadership and mentoring skills Multitasking and prioritization Problem solving Adapt and scale recipes to production levels and various applications. Food costing Exceptional work ethic. Flexible, positive and energetic with the ability to work under pressure. Detail-oriented with a demonstrated ability organize work, delegate duties, hold accountability and set priorities for self and others with changing business demands Ability to set and enforce standards of performance and adherence to workplace policies and practices. Perform medium to moderate lifting. Working independently and collaboratively as a team member. A practical cooking demonstration will be required as part of the interview and selection process for candidates who are short listed.