Junior Chef de Partie

**Junior Chef de Partie (Cold Kitchen)**:
**Primary Purpose**:
The Cold Kitchen is a department within the central kitchen that involves catering and events, retail food programs and the Culinary Centre open kitchen market concept.

The Junior Chef de Partie plays a lead role within the cold kitchen supervising and guiding junior cooks and overseeing production primarily for the retail food production ensuring efficiencies, outcomes and accountability in the day-to-day kitchen production. Assists in the implementation of menu items, best kitchen practices, and contributes to the on-going learning and development of the kitchen team.

**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.

**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 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. An equivalent culinary certification may be considered.
A Food Safe Certificate is required
WHIMIS Certificate is required

**Licenses**: N/A

**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.
- Experience in high volume food production is required.
- Catering and event experience would be considered an asset.
- Experience directing and supervising kitchen staff is essential.
- **A combination of work experience and education may be considered.**

**Skills**:

- Ability to communicate effectively, delegate tasks and organize junior cooks and work area.
- Ability to focus on cooking tasks in a high paced environment with changing priorities.
- Follow production scheduling, recipes and specifications to ensure procedures and standards of food quality are met.
- Ability to be creative with food and menu items and excel in food presentation
- Ability to multitask
- Ability to problem solve
- Exceptional work ethic. Flexible, positive and energetic with the ability to work under pressure.
- Maintain engagement with the Sous Chefs and team, supporting and anticipating next tasks and objectives.
- Ability accept and respond positively to constructive feedback.
- Ability to adapt and work calmly in a sometimes fast paced environment with regularly changing priorities and tasks.
- Ability to do medium to moderate lifting
- Ability to work independently and collaboratively as a team member.
- Must excel in customer service and enjoy working in a kitchen and University environment.

**Department**: Culinary Services
**Status**: Term 1 year with the possibility of extension or becoming permanent
**Employment Group**: CUPE 1975
**Full Time Equivalent (FTE)**: 1.0
**Salary**: The salary range, based on 1.0 FTE, is $20.38 - 23.75 per hour. The starting salary will be commensurate with education and experience.
**Salary Family (if applicable)**:Ancillary Services
**Salary Phase/Band**:Phase 2
**Posted Date**: 11/6/2024
**Closing Date**: 12/18/2024 at 6:00 pm CST
**Number of Openings**:1
**Work Location**:On Campus