Junior Chef de Partie

Our team at** Chateau Lacombe Hotel **is currently recruiting a highly motivated and experienced individual to join our growing team as a **Junior Chef de Partie - Pastry**

**PRIMARY FUNCTION**:
The Junior Chef de Partie - Pastry is responsible for ensuring the highest standards of hospitality and food safety are always demonstrated when creating memorable meals for our guests in both the restaurants and lounge. You will be responsible for maintaining a good quality pastry and be focused on the preparation of desserts, pastries, and confections.

**CORE COMPETENCIES**:

- Communication skills
- Customer service oriented through culinary arts and interpersonal skills
- Food hygiene
- Food safety of kitchen employees

**ESSENTIAL DUTIES AND RESPONSIBILITIES**:

- Performs all duties of Pastry Operations, including Sunday Brunch.
- Lead by example as a hands-on Junior Chef de Partie, ensuring the quality and consistency of foods served.
- Oversees production and preparation of culinary items, minimizing waste and overproduction.
- Ability to step in and assist co-workers during high-demand times.
- Opens and closes kitchen shifts and ensures completion of assigned duties.
- Maintains food handling and sanitation standards.
- Works with restaurant and banquet departments to coordinate service and timing of events and meals.
- Assists with developing menus and promotions.
- Operates all department equipment as necessary and reports malfunctions.
- Assists in purchasing appropriate supplies and manages food and supply inventories according to budget.
- Understands and implements hotels’ safety standards, including participating in training new employees in safety procedures.
- Communicates areas in need of attention to staff and follows up to ensure follow-through.
- Participates in training new employees in the department.
- Understands and complies with loss prevention policies and procedures.

**KNOWLEDGE, SKILLS AND ABILITIES**:

- Knowledge of kitchen operational procedures
- Understanding of restaurant; bar/lounge and banquet department procedures
- Knowledge of basic sanitation requirements and food handling safety standards
- Decision-making and problem-solving skills
- Have a good understanding of food costing and waste control
- Strong customer and staff relation skills
- Knowledge of overall facility operations as they relate to the kitchen
- Good presentation and platform skills
- Good communication skills (verbal, listening, writing)
- Strong organizational skills
- Good understanding of conflict management skills
- Knowledge of purchasing, understanding of receiving, stock rotation, and storage
- Knowledge of governmental regulations and safety standards (WCB, WHMIS, MSDS)

**EDUCATION, TRAINING AND/OR EXPERIENCE**:

- High School Diploma or equivalent required
- Culinary education/trade papers preferred
- Certifications as required to comply with local health code
- 1-2 years as 1st or 2nd Cook, preferably in a hotel environment
- 3 - 5 years of A la Carte and banquet experience

**Job Specifications and Skills**

:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

**Interpersonal Skills**: High energy, positive and friendly. Focuses on solving conflict, maintains confidentiality; Actively listens to others without interrupting or distractions; Maintains a positive attitude even in negative situations; Remains open to others' ideas and tries new things. Versatile, able to work under stressful situations. Must be able to work well under pressure. Takes pride in a job well done.

**Teamwork**: Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed. Able to work in a diverse work environment.

**Quality Management**: Looks for ways to improve and promote quality; Demonstrates accuracy, consistency and thoroughness. Must have attention to detail.

**Cost Consciousness**: Conserves organizational resources. Follows cash handling policies to verify funds and maintain accurate and ethical reporting of company finances.

**Ethics**: Treats people with respect; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.

**Organizational Support**: Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values.

**Planning/Organizing**: Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.

**Professionalism**: Approaches others in a