Demi Chef de Partie-syd

October 31 2024
Industries Arts, Entertaiment, Culture and Leisure
Categories Food processing, Agronomy,
Sydney, NS • Full time
Under the direct supervision of the Chef de Cuisine, Sous Chef, Pastry Chef, Kitchen Manager, or Manager, F&B, this position is responsible for the execution of menu item production, maintaining all company standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadian's learning environment while establishing a safe and welcoming work environment for all team members.

Key Accountabilities

  • Prepares, pre-cooks, cooks and presents menu items in a timely fashion; follows standardized recipes
  • Prepares mis en place (setting in place) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production
  • Cleans kitchen equipment after use according to health and safety policies and procedures
  • Receives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas
  • May take orders over the counter at some locations
  • Assists with month end inventories as directed
  • Attends culinary meetings as required
  • Liaises and communicates effectively with all appropriate operational departments
  • Develops and cultivates strong working relationships with all stakeholder s: guests, ownership and team members
  • Ensures compliance with licensing laws, health and safety and other statutory regulations
  • Performs other duties as assigned or directed

Education and Qualifications

  • High School Diploma; Culinary education an asset
  • Minimum 2 years of culinary experience
  • Red Seal certification through ITA or current enrollment in the program an asset
  • Food Safety Certification
  • Ability to successfully obtain a Gaming License
  • POS and cash handling experience (if necessary)
  • Ability to exceed internal and external customer expectations through timely, effective and service oriented communication

Work Environment Considerations

  • Regular kitchen environment, standing and walking for long periods of time, major exposure to heat, cold steam, noise, odors; lifting, carrying, pushing, pulling, stretching, bending, some exposure to fumes, smoke, chemicals, risk of minor cuts and burns, non-traditional work hours

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