Chef de Partie

**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 Chef de Partie (Garde Manger) plays a role in leading and supervising junior cooks and overseeing production ensuring efficiencies, outcomes and accountability in the day-to-day kitchen production and assists in the implementation of menu items, best kitchen practices, and contributes to the on-going learning and skills development of the kitchen team.

**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 regular communication and 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 workstations 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.
- Completion of a relevant culinary or hospitality program will be considered an asset.
- A combination of experience and education may be considered.

**Licenses**:

- A Food Safe Certificate is required.
- WHIMIS Certificate is required.

**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.
- Catering and event experience is required.
- Experience directing and supervising kitchen staff is essential.
- Experience participating in cooking demonstrations and competitions is an asset.

**A combination of work experience and education may be considered.**

**Skills**:

- Exceptional creativity and presentation skills
- Strong hands-on culinary skill and knowledge
- Menu and recipe development
- Ability to work for long period of time in a faced paced and physical kitchen environment.
- Exceptional interpersonal and communication skills
- Leadership and mentoring skills
- Multitasking and prioritization
- Problem solving
- Food costing
- Exceptional work ethic. Flexible, positive and energetic with the ability to work under pressure.
- Detail-oriented with a demonstrated ability organize work, delegate duties, hold accountability and set priorities for self and others with changing business demands
- Ability to set and enforce standards of performance and adherence to workplace policies and practices.
- Perform medium to moderate lifting.
- Working independently and collaboratively as a team member.

**Department**: Culinary Services
**Status**: Term 24 months 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**: 1/15/2025
**Closing Date**: 2/26/2025 at 6:00 pm CST
**Number of Openings**:1
**Work Location**:On Campus