Chef de Partie

**Position Summary**:
The Chef de Partie is a team leader responsible for the execution of various areas of line preparation. They prioritize duties, ensuring cleanliness throughout the kitchen, maintenance of consistent practices, and a high level of execution to meet quality standards.

What will you be doing?
You will be responsible for performing the following tasks to the highest standard:

- Review the daily production sheets and line checklists with colleagues, even without the -Executive Chef / Chef de Cuisine present
- Ensure that station opening and closing procedures are carried out to standard, with completed checklists
- Maintain stations by ensuring preparation, task delegation, and production of high-quality food items in accordance with standards in a timely and efficient fashion
- Ensure that all colleagues’ stations are fresh, and properly rotated to par levels
- Adhere to recipes and menu specifications to maintain consistency and ensure all standards are met
- Have full knowledge of all recipes and menu items, including sides and menu pricing
- Taste all products (soups, sauces, glazes, stocks, and ‘prep items’ used for the finishing of menu items)
- Prepare lists of food products required for stations and production for food orders
- Keep overproduction and food waste to a minimum and ensures proper food rotation by pulling product from the freezer, labeling, and storing food to reduce food cost expense
- Keep workstations clean and organized, sweeping and mopping floors including fridges/freezers, keeping countertops and stovetops clean, and organizing dry storage
- Always lead by example with proper food handling, execution, and overall performance and attitude
- Participate in daily stand-ups
- Lead culinary team as a day / night expeditor, and is educated on the proper procedure for disciplinary action
- Ensure that all food products are handled, stored, prepared, and served safely in accordance with Eldorado Resort and government food safety guidelines
- Work with banquet cooks to ensure all aspects of food standards are met
- Properly and safely operate kitchen equipment, report any required maintenance or repairs to the Executive Chef / Chef de Cuisine immediately
- Report all deficiencies in kitchen equipment functionality and quality of food products to the Executive Chef / Chef de Cuisine in a timely fashion
- Ensure temperature control charts are filled out
- Actively participate in the orientation and training of culinary skills to junior staff and apprentices
- Ensure that there is no interruption to guest service
- Liaise with the Front of House Manager as needed
- Assist in the creation of fresh sheets, and new menu items
- Other duties as assigned

What are we looking for?
To successfully fill this role, you should demonstrate the following:

- Minimum 3-5 years’ experience in a professional kitchen
- Experience in a fast-paced, fine dining environment
- Passion for the culinary arts
- Excellent interpersonal communication skills (verbal and written)
- A positive and respectful attitude
- Quick learner and ability to retain knowledge and skills
- Ability to multitask in a fast-paced environment
- Strong attention to detail
- Valid FOODSAFE Certificate required
- Red Seal certification preferred
- WHMIS certification preferred
- Must be able to stand up to eight hours, and move, lift, carry, and place objects weighing up to 40 pounds without assistance
- Available to work a flexible schedule, a minimum of three days per week (including evenings, weekends, and holidays) based on business volumes and operational demands