Chef de partie
Offer published on May 21
Offer details
Start date: As soon as possible
Salary: $24.45 per hour
Part-time
Ottawa, ON
Job description
The Chef de Partie demonstrates great passion and attention to detail to ensure precise execution in both restaurant and banqueting settings in a dynamic team environment. In addition to being able to perform, direct and instruct the duties alongside their culinary team members.
RESPONSABILITIES
- Plan and direct food preparation and cooking activities in the culinary department
- Lead service periods in a la carte restaurant and banquet/event operations with a focus on food quality as well as guest and colleague experience
- Participate in menu creation, food purchasing, costing and cost controls
- Supervise kitchen operations including stocking, storage and sanitation
- Assure adherence to food quality, recipe and preparation expectations.
- Assume role of team leader as part of the culinary, restaurant and hotel management team
- Collaborate with Executive Chef, culinary leadership, Food and Beverage Director, food and beverage managers and/or hotel managers on operation of Food and Beverage department
- Responsible for executing a la minute cooking techniques in a plated restaurant environment, able to execute “on the line” cooking as part of a brigade
- Prepping, preparing and executing food services in a banquet or event operation
- Final assembly of dishes including the cooking, seasoning, and plating of ingredients
- Ensuring stations are stocked, prepped and properly set up for service periods
- Ensure food production is of high quality and accurately timed in an a la carte restaurant environment
- Responsible for the preparation of ingredients, recipes, and designated preparations according to kitchen guidelines and standards
- Ensuring proper storage of food, equipment, and supplies, from their arrival into the kitchen until their intended use
- Follow and practice proper food handling procedures while maintaining cleanliness of workstations and the kitchen areas
- Perform other duties as needed and special projects as assigned by management
- Aid in coordination of prep work across different service and kitchen output
- Coordinate with front of house colleagues for seamless guest experience
Requirements
QUALIFICATIONS
- Formal culinary training (culinary or hospitality college programs or equivalent) OR significant management experience in similar restaurant or hotel environments
- Restaurant AND banquet experience is an asset
- 2-5 years in a senior cook or supervisor role
- Previous hotel experience is an asset
- Flexible schedule with availability on evenings, weekends and holidays
- Food Handlers Certificate
- Communicative, empathetic, passion for great food and experiences, good motivator and leadership skills
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