Chef de Partie, Part-time & Full-time, SFU Dining Commons

Job summary

Supervise and coordinate kitchen staff to ensure high-quality food production, service standards, and sanitation compliance. Manage daily operations including scheduling, inventory tracking, payroll, and menu development.

Job details

" 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. "

What you’ll do

Supervise and coordinate kitchen staff to ensure high-quality food production, service standards, and sanitation compliance. Manage daily operations including scheduling, inventory tracking, payroll, and menu development.

Requirements

Requires Red Seal Certification, post-secondary education in culinary studies, and at least three years of kitchen management experience. Candidates must possess strong supervisory skills and proficiency in Microsoft Office applications.

Listed skills

• Food safety · Preferred
• Microsoft Excel · Preferred
• Quality Control · Preferred
• Communication · Preferred
• Sanitation · Preferred
• Payroll · Preferred
• Microsoft Word · Preferred
• Inventory management · Preferred
• Supervision · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

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

Job areas

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

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