Chef de Partie

**Purpose**

This position reports to the Executive Chef / Executive Sous Chef. The Chef de Partie is responsible for the preparation of high-quality meals in accordance with Peake of Caterings standards, menu specifications. This position is also responsible for overseeing kitchen helpers and cooks in the preparation of meals, while meeting required safety, hygiene and quality standards in the absence of the culinary leadership team.

Core Values
- Driven - compelled to accomplish goals through hard work and ambition
- Sincere - acting with honesty and integrity
- Humorous - we make each other laugh
- Thoughtful Acts - showing consideration for the needs of others
- Creative Solutions - imaginative and original ideas in the production of artistic work

**Major Responsibilities and Duties**
- Executes food production activities, (i.e. proper cleaning, cutting, prepping, plating, and cooking of food items etc.).
- Proper handling of all food products, including eliminating waste.
- Participates in the development of food products and menus as needed for seasonal and custom events.
- Is aware of the content in catering manuals and software.
- Executes countermeasures in the production in case of client complaints.
- Supports the training of kitchen helpers and cooks.
- Follows hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to.
- Maintains and monitors quality, conducts quality control checks according to HACCP

Regulations.
- Keeps area of responsibility properly organized, staffed and directed.

**Skills, Knowledge and Abilities Required**
- Strong and effective communication, documentation and organizational skills.
- Ability to maintain set levels of food cost.
- Knowledge of food preparation as well as hygiene regulations (HACCP) is required.
- Strong leadership skills and ability to lead and mentor a team.
- Professional appearance, demeanor and conduct (refer to the _Peake of Catering Employee and Policy Manual_ for appearance standards and rules).
- Able to work in a high pressure, fast paced environment.
- Able to work varied shifts including holidays and weekends.
- Strong ability to multi-task.
- Skilled in all styles of cooking.
- Strong willingness to learn and develop one’s skills in a catering environment.

**Working Expectations and Mental/Physical Demands**
- Lifting of equipment and product is required.
- This position requires long periods of standing.
- Frequent interruptions from members of the culinary, sales and administration teams to assist with their needs and request and those of their clients/guests, while multitasking job duties.
- Depending on equipment being used, immediate environment will be noisy and busy.
- There are many sensory demands due to the number of equipment used within the Production department. These include but are not limited to burns from stoves, cuts, steam burns from steamers, frost/cold from freezers, slips and falls from wet floors, etc.
- Stress may be caused by the need to complete tasks within tight deadlines.

**Experience, Education and Training**
- Post-secondary schooling related to culinary.
- High volume, upscale restaurant or hotel banquet experience with a stable work history
- Red Seal Accreditation preferred
- Food Safe Certified

**Job Types**: Full-time, Permanent

**Salary**: From $46,000.00 per year

**Benefits**:

- Discounted or free food
- Extended health care

Flexible language requirement:

- English not required

Schedule:

- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Night shift
- Weekend availability

Ability to commute/relocate:

- Vancouver, BC: reliably commute or plan to relocate before starting work (required)

**Experience**:

- Cooking: 5 years (required)

Licence/Certification:

- Food Safe, SafeCheck, Food Handler or equivalent (preferred)