CHEF DE PARTIE

DEPARTMENT: Food & Beverage

REPORTS TO: Sous Chef, Executive Chef

CLASSIFICATION: CORE (Full Time, year-round, permanent work)

PRIMARY RESPONSIBILITIES

• Prepares large and small volume orders at our Village Conference Centre and/or Pottery Restaurant. Oversees the morning and afternoon operations of these facilities
• Ensure that the food service is running smoothly and safely
• Maintain and oversee proper storage of all food items
• Ensure that all equipment is properly cleaned and in good working order
• Assist in maintaining proper par levels of food products, inventory taking, and food ordering
• Participate in menu development, function sheets, and scheduling of staff
• Assist and delegate cleaning of the line and all storage areas
• Oversee 1st Cooks, Apprentice Cooks and Prep Cooks in food preparation
• Provide feedback to Sous Chef with performance management of subordinates
• Participate in menu engineering/perpetual inventory initiatives/process

QUALIFICATIONS

• Chef’s Red Seal certification required
• Must possess proven supervisory and leadership skills
• Minimum of 5 years of cooking experience
• Experience with food and labour costing
• Must be able to work flexible hours –weekends, holidays
• Must possess experience in menu development for high volume establishments with an emphasis on quality production