Chef de partie (Cocotte Bistro)

Gray Collection; Ottawa; On-site; CAD 30,000 - 60,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a passionate Chef de Partie to join their dynamic culinary team. In this role, you'll showcase your culinary skills by planning and directing food preparation, leading service periods, and ensuring high-quality food production. This position offers an exciting opportunity to work in a fully renovated hotel that prides itself on delivering exceptional guest experiences. If you're a motivated leader with a love for great food, this role is perfect for you. Join a team that values creativity and excellence in every dish!

Qualifications

• Formal culinary training or significant management experience required.
• 2-5 years in a senior cook or supervisor role preferred.

Responsibilities

• Plan and direct food preparation and cooking activities.
• Lead service periods in restaurant and banquet operations.
• Ensure food production is of high quality and timely.

Skills

Leadership Skills

Food Preparation

Menu Creation

Cooking Techniques

Communication Skills

Education

Culinary Training

Management Experience

Tools

Kitchen Equipment

Food Safety Procedures

Job description

Posted Tuesday, February 4, 2025 at 5:00 AM

The Metcalfe Hotel delivers in Ottawa an understated luxury to world travelers by showcasing our rich building history and connecting to the current culture, community, and people that make Ottawa a lively 21st century capital city. Newly fully renovated and now part of the Gray Collection, our hotel is now entering a new era.

The Chef de Partie demonstrates great passion and attention to detail to ensure precise execution in both restaurant and banqueting settings in a dynamic team environment. In addition to being able to perform, direct and instruct the duties alongside their culinary team members.

RESPONSABILITIES

• Plan and direct food preparation and cooking activities in the culinary department
• Lead service periods in a la carte restaurant and banquet/event operations with a focus on food quality as well as guest and colleague experience
• Participate in menu creation, food purchasing, costing and cost controls
• Supervise kitchen operations including stocking, storage and sanitation
• Assure adherence to food quality, recipe and preparation expectations.
• Assume role of team leader as part of the culinary, restaurant and hotel management team
• Collaborate with Executive Chef, culinary leadership, Food and Beverage Director, food and beverage managers and/or hotel managers on operation of Food and Beverage department
• Responsible for executing a la minute cooking techniques in a plated restaurant environment, able to execute “on the line” cooking as part of a brigade
• Prepping, preparing and executing food services in a banquet or event operation
• Final assembly of dishes including the cooking, seasoning, and plating of ingredients
• Ensuring stations are stocked, prepped and properly set up for service periods
• Ensure food production is of high quality and accurately timed in an a la carte restaurant environment
• Responsible for the preparation of ingredients, recipes, and designated preparations according to kitchen guidelines and standards
• Ensuring proper storage of food, equipment, and supplies, from their arrival into the kitchen until their intended use
• Follow and practice proper food handling procedures while maintaining cleanliness of workstations and the kitchen areas
• Perform other duties as needed and special projects as assigned by management
• Aid in coordination of prep work across different service and kitchen output
• Coordinate with front of house colleagues for seamless guest experience

QUALIFICATIONS

• Formal culinary training (culinary or hospitality college programs or equivalent) OR significant management experience in similar restaurant or hotel environments
• Restaurant AND banquet experience is an asset
• 2-5 years in a senior cook or supervisor role
• Previous hotel experience is an asset
• Flexible schedule with availability on evenings, weekends and holidays
• Food Handlers Certificate
• Communicative, empathetic, passion for great food and experiences, good motivator and leadership skills