Chef de Partie

As an Opinicon Chef de Partie, you will be responsible for the set up and operation of lunch and dinner services. You will work alongside other station cooks and supervise the less experienced line cooks to ensure the kitchen is prepared for the upcoming service. You will aid the Kitchen Manager, Chef de Cuisine, and other CDP’s to provide a positive work environment and foster an efficient and motivated team.
- Duties:

- Ensure all stations under your supervision are prepped for the upcoming service. Communicate with managers any areas of focus or priorities relating to the upcoming service.
- Act as a role model to other line cooks. Train and assist when necessary to foster a motivating and constructive working environment.
- Assist the Kitchen Manager and other CDP’s to ensure all daily operational duties are done correctly and in a timely manner. (fridge temps, closing/opening duties, waste sheet, order forms)
- Maintain good communication with managers in all departments to ensure all priorities are known issues are brought to attention. Including information regarding to events and business demands for the day and corresponding services.
- Report for duty punctually and in uniform
- Promote and maintain a positive working relationship at all times with all colleagues at The Opinicon, this includes teamwork & cooperation with all staff
- Demonstrate a complete understanding and practice of all policies, procedures and standards outlined in your employee orientation
- Inspect, clean and maintain food preparation areas, including all equipment, work surfaces and serving areas to ensure safe and sanitary food-handling practices
- Ensure food is stored and cooked at correct temperatures
- Responsible for consistent execution of all menu items including portion sizes, cooking methods, presentation and garnish according to recipe specifications
- Responsible for the quality of products served both from your station and from the less experienced line staff.
- Prepare, stock and maintain par levels of food products at your line station and that of the less experienced line staff.
- Ensure all food products and supplies are stored and rotated according to kitchen policies and procedures
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting and using a probe thermometer
- Substitute for or assist other cooks during emergencies or rush periods
- Attend all scheduled employee meetings and offers suggestion for improvement
- Consult with the Chef de Cuisine and the Kitchen Manager to plan specials and/or features
- Keep records by using all checklists provided
- Participate in and follow all health and safety policies and procedures
- Perform any miscellaneous duties and responsibilities as requested by your manager or supervisor

**Skills**:

- Excellent customer service skills
- Hospitality Professionalism
- Accuracy and speed in executing assigned tasks
- Team player with good communication skills
- Good ‘hand eye’ coordination
- Strong multi-tasking abilities

**Job Types**: Full-time, Seasonal
Contract length: 6 months

**Salary**: $22.50-$24.00 per hour

Expected hours: 36 - 44 per week

**Benefits**:

- Discounted or free food
- Flexible schedule
- On-site parking

Schedule:

- Day shift
- Evening shift
- Weekends as needed

Supplemental pay types:

- Overtime pay
- Tips

**Education**:

- Secondary School (preferred)

**Experience**:

- Cooking: 2 years (preferred)

**Language**:

- English (preferred)

Licence/Certification:

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

Work Location: In person