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Chef de Cuisine

3 weeks ago

Whitby, Canada Durham College Full time

**About Durham College**:
Durham College (DC) is leading the way as a post-secondary institution, offering an innovative and transformative student experience and hands-on learning opportunities. With this focus top of mind for our students and our employees, DC is proud to be one of the fastest-growing colleges in the province and annually ranked as one of the GTA’s Top 100 employers.

The college offers a wide range of market-driven programs across multiple disciplines, including culinary management, farming and horticulture, business, IT, construction and trades, science and technology, health care, engineering, social and community services, justice, media, art and design.

With a focus on experiential learning, DC graduates are known for having the skills and knowledge employers need. More than 104,000 alumni represent the college, both locally and around the world.

Serving the Durham Region and Northumberland County communities for over 50 years, with campuses in Oshawa and Whitby, the college offers over 12,500 full-time post-secondary and apprenticeship students access to more than 145 full-time post-secondary programs - including four honours bachelor degrees and nine apprenticeship programs. Led by over 1,860 full
- and part-time staff, DC has an estimated annual economic impact of more than $913 million on Durham Region.

**Position Summary**:
The Chef de Cuisine is responsible for supporting the execution of food service for catering and in the restaurant
- Bistro ‘67. The incumbent will work closely with the Executive Chef to supervise consistent food quality and service standards for Bistro ’67, events and catering. They will also work closely with academic faculty and staff, students, Bistro ’67 employees, the Pantry/ retail operation, FDA Culinary Technician and Field Supervisor. They must understand the CFF’s field-to-fork and sustainable mission, and be committed to helping to ensure it maintains its various designations, including FeastON.

Reporting to the Executive Chef the incumbent is responsible for supervising the food service for Bistro ’67 and as required, to support catering and event operations. The incumbent will also be involved in the day-to-day operations of the kitchen, performing duties including, but not limited to, ordering food and beverage product, receiving, and food preparation. They will also have an ability to work all food service stations within Bistro ’67, support academic programming, comply with all food safety regulations ensure the provision and maintenance of a safe and healthy workplace.

**DUTIES AND RESPONSIBILITIES**:

- **Food Preparation and Bistro Service**:
Prepared mis en place for menus, preparing and plating food items as ordered through the POS to the desired standard as set by the Executive Chef. Liaising with serving staff and floor managers to deliver timely and efficient service and ensure guest satisfaction
- **Training and Standards**:
Training of all junior staff and students on correct health and hygiene procedures. Training all staff on new menu items as needed. Fostering a cooperative and team environment within the kitchen and Front of house teams. Setting and upholding plating standards
- **Support & Student Interaction**:
Contribute to the learning environment of the Bistro kitchen, and encourage learning amongst the student by having clear and open communication. Develop and implement standard recipes and procedures that develop student skills.
- **Health & Hygiene**:
Uphold at all times the high health and hygiene standards expected within the kitchen and at all times adhere to the food hygiene legislation. Identify areas of opportunity for procedures and training to enhance these standards.
- **Food Cost and Ordering**:
To maintain an acceptable inventory of food at all times while maintaining the agreed food cost %. This will be achieved by regular efficient ordering and utilizing the DC grown produce correctly. Menu items and portion sizes will be monitored and atall times working towards the Weston Centre’s goal of zero waste.

**QUALIFICATIONS**:

- A minimum of a two-year diploma in hospitality or culinary discipline preferred. Red Seal designation a distinct asset
- A minimum of two-years of supervisory experience in a busy kitchen environment, and a working knowledge of food cost and kitchen finance
- Demonstrated skills as are required by the hospitality industry
- Food Handlers Certificate
- Must be proficient in kitchen operations including managing order pacing
- Excellent communication, presentation, management, human relations, and conflict resolution skills, including the ability to handle student, staff and customer complaints, behavior issues, and work effectively with a wide variety of customers, teams and groups.
- Excellent skills in work organization
- Able to work independently.
- Effective Time Management Skills.

**Required Skills**:
Band 6: $48,860 - $61,078

Required Experience