Chef de partie

Groupe Nordik; Chelsea; On-site; CAD 42,000 - 62,000; Full time

Benefits offered by this job

Group insurance

Free parking

Employee benefits

Job summary

Nordik Spa Village in Chelsea, QC is seeking a Chef de Partie who can lead daily kitchen operations under the Executive Sous-Chef, ensuring standardization, safety, and team productivity.

You will supervise cooks and dishwashers, manage inventory, prepare sauces, soups and garnishes, and oversee plating to high-quality standards while maintaining hygiene and a positive, collaborative work environment.

Qualifications

• Diploma of professional studies in cooking or equivalent.
• Bilingualism essential (English and French).
• Minimum of 3 years’ kitchen experience.
• Experience supervising a team.
• Accreditation in food safety and hygiene.
• Excellent organizational skills and rigorous work ethic.
• Ability to work under pressure and for long hours.

Responsibilities

• Respect and implement organizational standards for each kitchen.
• Ensure smooth task flow according to daily and permanent instructions.
• Participate in elaboration and verification of product and food orders.
• Check equipment condition regularly.
• Monitor refrigerators and manage food rotation.
• Verify products are identified and dated.
• Maintain updated menus, recipes and dish photos.
• Attend department meetings.
• Communicate problems and propose improvements.
• Report equipment shortages.
• Plan and implement the daily work plan.
• Develop and prepare sauces, soups and garnishes.
• Prepare hot and cold dishes per instructions.
• Oversee plate assembly to standards and guidelines.
• Cook according to hygiene and safety standards.
• Ensure quality and quantity control of production.
• Establish good communication with the team.
• Participate in inventories.

Skills

Kitchen experience

Team supervision

Food safety

Organizational skills

Work under pressure

Long hours

Bilingual English/French

Education

Culinary diploma

Job description

Under the supervision of the Executive Sous-Chef, the Chef de Partie is responsible for the daily organizational management of the kitchens, while ensuring standardization, task planning, the safety and productivity of his/her team. Working in conjunction with cooks and dishwashers, he/she acts as a motivator and leader to ensure the good performance of the various kitchens and their maintenance in terms of hygiene and healthiness.

What you will do

• Respect an organizational standardization for each of the kitchens and ensure its daily implementation.
• Ensure the smooth running of tasks in compliance with daily and permanent instructions (consistency, quality, standardization, procedures and safety).
• Participate in the elaboration of product and food orders and verify these orders at the time of reception. Communicate any inaccuracies or problems.
• Check the condition of equipment and appliances on a regular basis.
• Checks refrigerators daily and manages an efficient food rotation.
• Verify that all products are identified and dated.
• Maintain an up-to-date official copy of menus, recipes and photographs of dishes.
• Attend and participate in department meetings.
• Communicates problems related to tasks and submits recommendations to improve performance, quality or other performance or safety measures.
• Communicate any equipment shortages (cooking equipment, dishes, utensils, etc.).
• Performs daily work plan planning and implementation.
• Develop and prepare sauces, soups and garnishes.
• Prepare hot and cold dishes according to instructions.
• Oversee the assembly of plates according to communicated standards and guidelines.
• Prepare, handle and cook food according to hygiene, sanitation, health and safety standards.
• Ensure a certain quality and quantity control of the production in the kitchen.
• Establish good communication and synergy with the entire team.
• Participate in the management of perpetual and monthly inventories.

Profile required

• Diploma of professional studies in cooking or diploma in institutional cooking or equivalent.
• Bilingualism essential (English and French) given that nearly 75% of our customers are English-speaking.
• Minimum of 3 years’ kitchen experience
• Experience in team supervision.
• Accreditation in food safety and hygiene.
• Excellent organizational skills, as well as rigorous work ethic.
• Ability to work under pressure.
• Ability to work on your feet for long hours.
• 40 hours per week; variable schedule (evenings and weekends). Evenings shifts and weekends are mandatory.
• Group insurance, free parking and a lot more benefits offered!

For those who dream of being somewhere else, Nordik Spa Village is a haven of well-being. Offering the largest selection of mind and body wellness experiences in North America, Nordik Spa Village allows you to reconnect with the elements, with each other and with yourself. It offers a refuge from modern life and a chance to give life a break.

When you work at Nordik Spa Village, you don't just earn a job, you find a family. We pride ourselves on having one of the warmest and most welcoming communities and our guests truly appreciate it. We strive to provide excellent care to our guests and ensure the well-being of our employees who are our artisans.

Who we are

Our mission is to give our guests a moment of respite by providing a refuge from the pressures of modern life where they can rediscover their own well-being and, as a result, live happier, longer lives. Your role as a craftsman in our nature spa is to cultivate peace. Here at Nordik Spa Village, we are a passionate and dedicated team. We are always enthusiastic, helpful, conscientious, discreet and above all respectful. We care deeply about each and every guest and fellow artisans in our wellness spa.