Chef de Partie

Aramark Canada; Ottawa; On-site; CAD 40,000 - 55,000; Full time

Job summary

A leading company in food services is seeking a passionate Chef de Partie to manage food preparation and inspire culinary staff in Ottawa. This full-time role involves ensuring food safety, training staff, and creating attractive food presentations. Ideal candidates should possess a pastry diploma and relevant culinary experience.

Qualifications

• Degree or diploma in pastry arts required.
• Interprovincial Red Seal is essential.
• Experience in a high-volume kitchen preferred.

Responsibilities

• Oversee culinary staff in food preparation tasks.
• Maintain food safety and sanitation standards.
• Train cooks and ensure HACCP guidelines are followed.

Skills

Interpersonal skills

Problem-solving

Communication

Education

Diploma or Degree from an approved Pastry Training Facility

Interprovincial Red Seal or equivalent

Tools

HACCP guidelines

Food Handlers Certification

Job description

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About Aramark

Aramark (NYSE : ARMK) proudly serves the world's leading educational institutions, Fortune 500 companies, sports teams, healthcare providers, destinations, and municipalities in 19 countries. We deliver innovative experiences in food, facilities management, and uniforms, striving to create a positive impact on people and the planet. Recognized as a Best Place to Work, learn more at www.aramark.com / careers .

Job Description

Every memorable dining experience at Aramark begins with our Culinary team’s commitment to safe, efficient operations, and exceptional cuisine. As Chef de Partie, your passion for managing food preparation with fresh ingredients will inspire your team to create spectacular fare.

Responsibilities

• Oversee and support culinary staff in food preparation tasks
• Read and follow recipes, prepare pastry items
• Ensure sufficient food quantities for smooth banquet service
• Support planning and culinary team coordination
• Prepare and plate food with attractive presentation
• Maintain food safety and sanitation standards
• Organize stock rooms and refrigerators
• Train cooks and ensure HACCP guidelines are followed
• Maintain consistency in food preparation for menus
• Monitor production levels and communicate with departmental chefs
• Act as Sous-Chef in absence of Pastry Chef and take charge when needed

Qualifications

• Diploma or Degree from an approved Pastry Training Facility
• Interprovincial Red Seal or equivalent required
• Previous culinary experience, large volume experience preferred
• Food Handlers Certification
• Strong interpersonal, problem-solving, and communication skills
• Ability to work irregular hours, nights, weekends, and handle physical tasks
• Seniority level : Entry level
• Employment type : Full-time
• Job function : Management and Manufacturing