Chef de Partie (Full-Time)

Civic Hotel; Surrey; On-site; CAD 42,000 - 64,000; Full time

Job summary

Civic Hotel Surrey, BC, is seeking a skilled Chef de Partie to report to the Head Chef and Sous Chef, supervise junior cooks, and produce meats, seafood, vegetables, stocks and sauces to exacting hotel standards.

You will follow daily prep sheets, ensure timely meal production, maintain hygiene and safety, operate kitchen equipment safely, train Commis and apprentices, and adapt to opening, closing, weekends and holidays.

Qualifications

• Red Seal certificate is an asset.
• High school diploma.
• Level 1 Food Safe.
• Minimum 5 years in a professional kitchen.
• Must be eligible to work in Canada.

Responsibilities

• Ensure meals are prepared in a timely manner per hotel recipes and charts.
• Prepare and follow a daily prep sheet indicating on-hand levels and quantities required.
• Keep the kitchen clean, organized, and in accordance with cleaning schedules during and after shifts.
• Maintain proper care and maintenance of kitchen equipment; identify equipment needs.
• Ensure hygiene by maintaining cleanliness, organization, and sanitation of the kitchen.
• Responsible for the hotel’s staff food menus and execution.
• Maintain a positive attitude that promotes teamwork within the restaurant.
• Perform other duties as directed by Head Chef and Sous Chef.

Skills

Supervising junior staff

Time management

Teamwork

Hygiene & safety

Multitasking

Initiative

Communication (oral & written)

Physical stamina

Leadership

Education

Red Seal certificate

High school diploma

Level 1 Food Safe

5+ years in professional kitchen

Eligible to work in Canada

Job description

Role Summary

The role of Chef de Partie reports directly to the Head Chef and Sous Chef. This role involves some degree of supervision of more junior chefs, including Commis Chef(s) and apprentices, prepares a variety of food products including meats, seafood, poultry, vegetables, sauces, stock, breads and other food products using a variety of equipment and utensils according to kitchen protocol and standards.

Key Accountabilities

1. Ensure that meals are prepared in a timely manner in accordance with hotel kitchen recipes and assembly manuals and charts


2. Prepare and follow a daily prep sheet to indicate levels on hand and amounts required


3. Clean and organize the kitchen at all times. Follow all required checklists and cleaning schedules during and following his/her shift


4. Assure the proper care and maintenance of all food service equipment; identify equipment needs for food preparation and service


5. Ensure hygiene by maintaining high levels of cleanliness, organization, and sanitation of the kitchen


6. Responsible for the hotel’s staff food menus and execution


7. Maintain a positive attitude that promotes teamwork within the restaurant


8. Performs other duties as assigned and directed by Head Chef and Sous Chef

Education & Experience

• Red seal certificate is an asset


• High school diploma


• Level 1 Food safe


• Minimum 5 years in a professional kitchen


• Must be eligible to work in Canada

Required Knowledge, Skills and Abilities

• Passion for fresh ingredients and producing great food every day


• Strong communication and interpersonal skills, both written and oral


• Able to work a flexible schedule including opening, closing, weekends and holidays


• Customer service skills – able to exceed guest expectations


• Able to multi-task in a fast-paced environment


• Work well within a kitchen team culture


• Able to work with minimal supervision and have a strong initiative


• Positive and team-oriented attitude


• Able to lift 50 pounds


• Able to work morning, evening and weekend shifts as business dictates


• Knowledge of Fraser Health’s food safe procedures, temperatures, and policies


• Able to lead and supervise a team