ABOUT THE POSITION

National 8th is looking for Chefs De Partie to fill out their team on a full-time permanent contract. Reporting to the Executive Sous Chef, the Chef de Partie contributes to all back of house operations and is responsible for several functions including but not limited to food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHO WE ARE

National on 8th is perfectly located in the heart of downtown. Situated in Stephen Avenue Place. National on 8th boasts western Canada’s largest rooftop patio! Soak up the sun while playing a round of cornhole or ping pong. The +30 interior space features smaller seating arrangements, and a private room, to accommodate business lunches and intimate gatherings.

WHAT WE OFFER

• • Competitive hourly wage
  • Gratuities
  • Duty meals
  • Extended health benefits after 90 days for employees working 28+ hours per week
  • 25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU’LL DO

• • Maintain ongoing communication and provide input to Executive Sous Chef for menus, recipes, and processes that will improve revenue, productivity, customer service, and food quality, while decreasing expenses.
  • Report any ordering requirements or inventory issues to the Executive Sous Chef.
  • Provide coaching, mentorship, and leadership to all cooks within the kitchen assisting with work, training, and development.
  • Lead culinary team in the absence of the Executive Sous Chef.
  • Ensure that the kitchen area and equipment are always maintained at the highest level of cleanliness.
  • Ensure all food products are stored in appropriate containers, labeled, and rotated, to minimize waste, maximize quality, and ensure freshness.
  • Ensure the highest level of hygiene and food safety is adhered to by all employees in the preparation and handling of food items.
  • Respond in a positive and timely manner to all internal and external guest requests and complaints during service, while meeting standards to exceed the guest’s expectations.
  • Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
  • Create organized prep sheets with Executive Sous Chef on a daily basis to ensure the delegation of food production tasks are carried out by the culinary team.
  • Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
  • Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
  • Maintain composure and professionalism ensuring the culinary team is supported and prepared for peak hours.
  • Perform ad-hoc duties as required.

WHAT YOU HAVE

• • 1-2+ years’ experience in a similar position is required.
  • Advanced knowledge of industry best practices and guest services.
  • Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
  • Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
  • Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
  • Ability to maintain professionalism, control, and composure in difficult and stressful situations.
  • Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
  • Working knowledge of applicable employment related legislation.
  • Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
  • Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
  • Valid Food Safe Certification.
  • Ability to stand for extended periods of time and lift 50lbs.
  • Comfortable using Microsoft Office Suite.
  • Possess high professional ethics and avoid extreme familiarity or conflicts with other.
  • Must be over 18 as alcohol service and open scheduling availability is a requirement.