Chef de Partie

Germain Hôtels - Norca Restaurant & Bar; Ottawa; On-site; CAD 45,000 - 60,000; Full time

Job summary

A leading hotel restaurant in Ottawa is seeking a Chef de Partie to lead kitchen operations and ensure the highest level of guest service. Ideal candidates will have at least 2 years of experience in a fine dining setting, with strong leadership and communication skills. The position offers career development opportunities and employee benefits, including access to a hotel gym and insurance coverage.

Benefits

Employer-paid percentage of group insurance

Promotional rates for hotel properties

Career development opportunities

Access to hotel gym

Employee referral program

Employee Assistance Program

Qualifications

• Minimum 2 years as Chef de Partie in fine dining.
• Operations management experience preferred.
• Flexible to work evenings and weekends.

Responsibilities

• Manage kitchen team and ensure adherence to operational policies.
• Prepare and cook food according to restaurant standards.
• Involved in recruitment and managing food preparation activities.

Skills

Planning and organizing

Time management

Interpersonal skills

Leadership

Communication

Job description

Reporting to the Chef, the Chef de Partie is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.

WHAT WE OFFER

• A percentage of the group insurance is paid by the employer for full-time employees
• Promotional rate to discover Germain Hôtels properties through Canada
• Opportunities to develop your career within a growing company across Canada
• Access to the hotel gym
• Employee referral program
• Employee Assistance Program for team members and their family

YOUR ROLE

• Understanding, adhering to, and executing all kitchen operational policies, procedures, standards, and training programs.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Prepare and cook foods of all types, on a regular basis, for special guests and functions.
• Working a station.
• Manage the food preparation, cooking activities, and plating, and resolve guest satisfaction issues.
• Determine production schedules and staff requirements necessary to ensure timely service.
• Involved in the recruitment and hiring of staff, including cooks and other kitchen employees.
• Maintaining a strong focus on achieving and / or exceeding revenue targets, within acceptable labor cost and service standard parameters.
• Monitoring and managing service, quality, health and safety, and cleanliness.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.

YOUR PROFILE

• Minimum 2 years as Chef de Partie experience in a reputable fine dining restaurant.
• Operations management experience with significant evening and catering / special events business is an asset.
• Flexible to work evenings, weekends, and holidays.
• Proven ability to plan and organize, with an acute sense of time management and attention to detail.
• Assertive, professional, and positive with proven ability to develop and lead in a team environment.
• Excellent interpersonal and communication skills, outgoing, friendly, and persuasive personality.