Part-time Chef de Partie- Casino Mohawk

Job summary

The Chef de Partie is responsible for the timely preparation and presentation of menu items while adhering to standardized recipes and safety protocols. They also manage kitchen inventory, maintain equipment cleanliness, and foster a collaborative environment with other culinary team members.

Job details

Position Summary: 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 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 • Submits food product requirements for purchasing • 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 • Assists with month end inventories as directed • Attends monthly culinary meetings • Liaises and communicates effectively with all appropriate operational departments • Develops and cultivates strong working relationships with all stakeholders: 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 Qualification Requirements: • High School Diploma; Culinary education an asset • Minimum 3 years of progressive 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 • Ability to exceed internal and external customer expectations through timely, effective and service oriented communication • Computer literacy in MS Office 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 bur

What you’ll do

The Chef de Partie is responsible for the timely preparation and presentation of menu items while adhering to standardized recipes and safety protocols. They also manage kitchen inventory, maintain equipment cleanliness, and foster a collaborative environment with other culinary team members.

Requirements

Candidates must have a high school diploma and at least 3 years of progressive culinary experience. A Food Safety Certification is required, and Red Seal certification is considered an asset.

Listed skills

• Food safety · Preferred
• Food preparation · Preferred
• Communication · Preferred
• Team Collaboration · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food preparation
• Menu item production
• Standardized recipes
• Kitchen equipment maintenance
• Inventory management
• Food safety
• Culinary techniques
• Communication
• Team collaboration
• Stock rotation
• Health and safety compliance
• Operations
• Customer Service
• Computer Literacy
• Purchasing
• Product Requirements
• Mise En Place
• Recipes
• Food Safety Certification
• Culinary Education
• High Volume Production
• Red Seal Certification

Job areas

• Food & Beverage
• Hospitality
• Trades
• Chef De Partie
• Chef
• Chefs
• Chefs and Head Cooks

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