chef de partie

Government of Canada - Central; Woodstock; On-site; CAD 40,000 - 60,000; Full time

Job summary

A government agency in Canada seeks a qualified Chef to supervise kitchen operations, manage food costs, and create menus. Applicants should have a secondary school graduation certificate and relevant culinary certifications, along with 2-3 years of kitchen experience. The position requires on-site work in a fast-paced environment, ensuring high-quality food preparation and staff training.

Benefits

Public transportation available

Qualifications

• 2 years to less than 3 years of relevant experience.
• Experience in leading kitchen teams and managing food preparation.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Supervise activities of kitchen staff and manage food preparation.
• Create new recipes and plan menus.

Skills

Leadership

Excellent oral communication

Dependability

Flexibility

Team player

Education

Secondary (high) school graduation certificate

Certified chef de cuisine (CCC)

Safe Food Handling certificate

Food Safety Certificate

Job description

Overview

Languages: English

Education

• Secondary (high) school graduation certificate


• or equivalent experience

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work site environment

• Wet/damp


• Hot


• Cold/refrigerated


• Non-smoking

Work setting

• Formal dining room


• Restaurant

Ranks of chefs

• Chef de partie

Responsibilities

• Estimate amount and costs of supplies and food items


• Estimate labour costs


• Maintain records of food costs, consumption, sales and inventory


• Analyze operating costs and other data


• Demonstrate new cooking techniques and new equipment to cooking staff


• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers


• Create new recipes


• Instruct cooks in preparation, cooking, garnishing and presentation of food


• Prepare and cook complete meals and specialty foods for events such as banquets


• Supervise cooks and other kitchen staff


• Prepare and cook food on a regular basis, or for special guests or functions


• Prepare and cook meals or specialty foods


• Requisition food and kitchen supplies


• Arrange for equipment purchases and repairs


• Consult with clients regarding weddings, banquets and specialty functions


• Plan and direct food preparation and cooking activities of several restaurants


• Plan menus and ensure food meets quality standards


• Prepare dishes for customers with food allergies or intolerances


• Supervise activities of sous-chefs, specialist chefs, chefs and cooks


• Train staff in preparation, cooking and handling of food


• Leading/instructing individuals

Supervision

• 3-4 people

Credentials Certificates, licences, memberships, and courses

• Certified chef de cuisine (CCC)


• Safe Food Handling certificate


• Food Safety Certificate

Experience and specialization

• Cuisine specialties


• French


• Canadian


• Italian cuisine

Food specialties

• Fish and seafood


• Meat, poultry and game


• Stocks, soups and sauces


• Vegetables, fruits, nuts and mushrooms

Specialization or experience

• Green economy sector

Additional information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment


• Work under pressure


• Tight deadlines


• Physically demanding


• Attention to detail


• Combination of sitting, standing, walking


• Standing for extended periods


• Bending, crouching, kneeling

Weight handling

• Between 45 and 60 kg (100-132 lbs)

Personal suitability

• Leadership


• Dependability


• Efficient interpersonal skills


• Excellent oral communication


• Flexibility


• Initiative


• Organized


• Reliability


• Team player