Chef De Partie

Spirit Ridge; Osoyoos; On-site; CAD 55,000 - 75,000; Full time

Job summary

Spirit Ridge in Osoyoos, BC, is seeking a Chef De Partie to craft our unique menu items and support our Executive Chef. You will prepare high-quality dishes for guests and coach junior team members.

The role requires a Culinary Journeyman Red Seal or equivalent, minimum 3 years cooking experience, and 5 years banquets/line cooking with fine dining knowledge, plus strong butchery, soups and sauces skills. Expect long hours in a fast-paced, high-volume property with opportunities to lead and

Qualifications

• Must have Culinary Journeyman Red Seal certificate or equivalent.
• Requires minimum 3 years cooking experience.
• Demonstrated experience in Banquets and 5+ years of line cooking in fine dining.

Responsibilities

• Coach and counsel employees to reflect Hyatt service standards and procedures
• Assume daily responsibilities according to schedule and business needs
• Prepare Outlet, Banquet and any other food requirements
• Requisitioning of food, beverage and dry goods from the storeroom
• Check daily food requirements and prepare them accordingly
• Ensure that refrigerators, freezers, working areas and kitchen are kept clean
• Ensure that equipment is functioning, sanitized and that any maintenance is reported to engineering
• Ensure strict control of waste and portion and help to control food quality and cost using standard recipe methods, pictures and maintain low inventory
• Must never say no to a guest request without offering an alternative
• Must comply with requests from departmental managers
• Attend appropriate meetings
• Other duties as required

Skills

High energy

Entrepreneurial spirit

Motivational leader

Effective communicator

Customer service focus

Bottom line improvement

Line cooking skills

Banquets experience

Education

Culinary Journeyman Red Seal certificate

Minimum 3 years cooking experience

5 years banquet/line cooking in fine dining

Job description

Reporting to our Executive Chef, as our Chef De Partie, your talent and ability to prepare and execute our unique menu items will create special moment for our guests.

The primary duty of our Chef De Partie is to prepare high quality food to order for guests based on established guidelines, coach & supervisor more junior team members, keep work area clean and organized and conduct his or her self in a positive professional manner.

Duties will include

• Coach and counsel employees to reflect Hyatt service standards and procedures
• Assume daily responsibilities according to schedule and business needs.
• Preparation of Outlet, Banquet and any other food requirements.
• Requisitioning of food, beverage and dry goods from the storeroom.
• Check daily food requirements and prepare them accordingly.
• Ensure that refrigerators, freezers, working areas and kitchen are kept clean.
• Ensure that equipment is functioning, sanitized and that any maintenance is reported to engineering.
• Ensure strict control of waste and portion and help to control food quality and cost using standard recipe methods, pictures and maintain low inventory.
• Must never say no to a guest request without offering an alternative.
• Must comply with requests from departmental managers.
• Attend appropriate meetings.
• Other duties as required

You will bring

• Culinary Journeyman Red Seal certificate required or equivalent
• Minimum of 3 years cooking experience
• Previous experience in Banquets, minimum of 5 years restaurant line cooking experience and knowledge of fine dining.
• Knowledge of butchery of meats & fish and preparation of soups and sauces
• Must be able to work in all areas of the line.
• Long hours may be required.
• Long stretches between days off can be possible in high volume times.
• In and out of refrigerators/freezers with some frequency.
• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line
• Creativity, organization and self-motivation

Source: Hospitality Online