Chef De Partie

Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: * Supervise, coordinate and participate in activities of cooks and other associates engaged in preparing, cooking and serving food. * Ensure all food handling, sanitation and customer service standards are met. * Supervise hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. * Prepare high-quality food items according to standardized recipes to meet production, delivery and service schedules. * Ensure proper presentation, food quality, portion control and maintenance of proper serving temperatures. * Track food use, waste and consumption to requisition or purchase product. * Receive and inspect product and supplies for quality and quantity to ensure appropriate inventory. * Help select and develop recipes and menus. Qualifications: Think you have what it takes to be one of our Chefs? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role: * Red Seal Certification. * Post-secondary education in culinary or related studies. * Three years of kitchen management experience. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation. * Basic supervisory skills, capable of motivating, leading and developing associates. * Creative ability to apply trendy food items and presentations to operations. * Excellent interpersonal, communication, and organizational skills. * Able to work in a fast-paced environment, paying attention to accuracy and detail. * Knowledge of Microsoft Excel and Word.

The Chef De Partie directs and coordinates kitchen associates while ensuring high-quality food production and service standards. They are responsible for supervising staff, managing inventory, and maintaining strict sanitation and food cost controls.

Candidates must hold a Red Seal Certification and have post-secondary education in culinary studies. A minimum of three years of kitchen management experience is required, along with strong supervisory and organizational skills.

• Food safetyPreferred
• Microsoft ExcelPreferred
• CommunicationPreferred
• PayrollPreferred
• Microsoft WordPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Kitchen management
• Food production
• Staff supervision
• Menu development
• Inventory management
• Food safety
• Sanitation
• Cost control
• Scheduling
• Payroll
• Training
• Culinary arts
• Microsoft Excel
• Microsoft Word
• Communication
• Organizational skills
• Product Inspection
• Food Quality Assurance And Control
• Supervision
• Organizational Skills
• Red Seal Certification
• Kitchen Management
• Customer Service
• Cooking
• Food Services
• Food Safety And Sanitation
• Interpersonal Communications
• Operations
• Presentations

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

Minimum education

High school

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week