Chef de Partie

Website Deerhurst Resort

Position Summary

The successful candidate must be a leader with current culinary skills, experience, and knowledge. This individual must be able to work with and lead with a positive attitude, while demonstrating a high standard of culinary skills.

Responsibilities

  • Evaluate, plan, organize and supervise the assigned production and team
  • Develop and implement standards to enhance the food experience in keeping with food trends
  • Ensure the established standards outlined in the kitchen orientation manual are maintained a daily basis
  • Build and maintain relationships with food service departments ensuring a common vision is shared to provide exceptional service to our guests
  • Ensure that all equipment, fixtures, and supplies of the department are kept in good supply and in good repair
  • Provide on-going training, motivation, and guidance as required
  • Maintain positive morale within the department
  • Ensure all associates work safely and in accordance to existing policies, taking appropriate action when necessary
  • Maintain high standards of personal appearance and grooming, as well as monitoring that of those who work within the department
  • Attend as necessary pre-conference meetings, and ensure all details and expectations are communicated to the culinary team
  • Administer monthly inventories for food product
  • Supervise the execution of functions, ensuring they are taking place on time and according to the given guidelines for the group.
  • Supervise colleagues with regards to food presentation, quality of food, presentation and taste of food.
  • Work in compliance with Resort’s health and safety standards and government regulations
  • Participate in the creation of kitchen schedules when necessary, controlling daily labour by adjusting schedules based on business demands
  • Ensure cohesion with other colleagues and work together with stewarding associates to maintain a clean and sanitary environment
  • Maintain daily temperature audits.
Skills, Abilities & Attributes
  • Hospitality oriented with a sincere, helpful, caring and friendly personality
  • Able to work well with others and within a team
  • Able to take initiative within given guidelines
  • Pays precise attention to detail, order and cleanliness
  • Has exceptional energy, flexibility and professionalism
  • Has effective communication skills (verbal, listening, writing)
  • Has familiarity with all stations, broiler, pans, garde manger, entremetier etc.
  • Able to adapt in a fast pace, constant changing environment within a dynamic work schedule
  • Able to maintain composure and objectivity in any situation
  • Able to identify problems and make recommendations for improvements
  • Able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects

Education & Experience

  • 3-5 years experience in a similar sized restaurant, hotel or resort required
  • Supervisory experience an asset
  • Provincial Red Seal certificate an asset
  • Food safety training certificate required

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