Chef de Partie

1 week ago

Winnipeg, Canada Thermea by Nordik Spa-Nature Full time

**Chef de Partie**

**What we need**

Under the supervision of the Executive Check and Sous Chef, the Chef de Partie is assigned the responsibility for the daily organizational management of the kitchens, adherence to standardization, task planning, safety, productivity of their team. A strong focus on training and following up with training modules or team members. Working jointly with cooks and dishwashers, they will act as a motivator and leader to ensure the proper performance of the various kitchens and their maintenance at the level of hygiene and sanitation.

**What you’ll do**
- Respect organizational standardization for each of the kitchens and ensure its daily implementation;
- Ensure the smooth running of tasks in compliance with daily and permanent instructions (consistency, quality, standardization, procedures, and safety);
- Participate in the development of product and food orders and verify these orders upon receipt. Communicate any inaccuracies or issues;
- Check the condition of equipment and appliances on a regular basis;
- Daily check of fridges and management of an efficient rotation of food;
- Ensure that all products are identified and dated;
- Keep an up-to-date official copy of menus, recipes, and photographs of dishes;
- Be present and participate in department meetings;
- Communicate task-related problems and submit recommendations for improving performance, quality, or other performance or safety measures;
- Communicate any lack of equipment (cooking materials, dishes, utensils, etc.);
- Perform planning and setup of the daily work plan;
- **Develop and prepare sauces, soups, and garnishes;**:

- **Prepare hot and cold dishes according to guidelines(Specs);**:

- **Supervise the plating of dishes according to communicated standards and guidelines;**:

- Prepare, handle, and cook food according to hygiene, sanitation, health, and workplace safety standards;
- Ensure a certain qualitative and quantitative control of kitchen production;
- Establish good communication and synergy with the entire team;
- Maximize profit tools such as: Order Guides, Prep Charts and Pull charts;
- Ensure customer satisfaction;
- Work in collaboration with the Executive Chef and Sous-chef regarding the development of new menus;
- Participate in the management of perpetual and monthly inventories.

**Profile sought**
- Professional cooking study diploma or establishment cooking diploma or equivalent;
- Minimum of 2 (5) years as a cook;
- Experience in team supervision;
- Accreditation in food hygiene and sanitation;
- Excellent communication skills;
- Possess a very good sense of organization, as well as a great rigor at work;
- Ability to work under pressure;

**When**

1 Full-Time. You will work on flexible schedule (days, evenings, weekends, holidays).

**What**

The salary is based on the pay scale and benefits in effect at Thermëa by Nordik spa nature.

**How**

Send us your resumé and cover letter by clicking ‘Apply’ below.

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