Chef De Partie (Full-Time, Contract)

Vancouver Aquarium; Vancouver; On-site; CAD 42,000 - 62,000; Full time

Job summary

Vancouver Aquarium seeks a Chef de Partie to supervise kitchen operations, with a focus on catering and banquet services and support to outlets as needed. You will lead a team, ensure high food quality, and maintain strict health and safety standards.

The role requires minimum 3 years cooking experience, proficiency in a la carte and production cooking, and Food Safe Certification. Red Seal certification is preferred. Open availability is required.

Qualifications

• Minimum 3 years’ cooking experience.
• Proficient in both a la carte and production cooking.
• Proof of Food Safe Certificate required.
• 1-year staff supervisory experience desirable.
• Red Seal certified or working towards Red Seal preferred.
• Excellent time management and task supervision.
• Eye for plating and quality assurance.

Responsibilities

• Enhance the reputation of the Vancouver Aquarium as a preferred event and visitor destination through consistent food preparation and the highest caliber of food.
• Continuously strive to improve the quality of food products and build customer loyalty.
• Prepare, cook, portion and present food for menus using standardized recipes.
• Improve food prep and presentation and communicate with the Executive Sous Chef.
• Raise departmental standards and bring new concepts forward.
• Develop culinary skills and train staff; provide feedback to ensure standards.
• Promote teamwork between kitchen and other departments.
• Maintain health, safety, and sanitation per Food Safe guidelines.
• Store and rotate food properly; maintain equipment and temperature logs.
• Oversee daily kitchen operations; implement menus and daily specials.
• Assist with EMS-related safety initiatives and environmental improvements.
• Perform related duties and special projects as assigned.

Skills

Time management

Attention to detail

Team leadership

Plating skills

Food prep techniques

Education

Food Safe Certificate

Red Seal Certification

Job description

Vancouver Aquarium, one of the many properties owned by Herschend Family Entertainment, prides itself on working towards bringing families closer together and to creating memories worth repeating. Our Core Values – greatly exceeding guest expectations, serving others, creating emotional connections, constantly improving – give us purpose and guidance.

SUMMARY

Reporting to the Executive Chef and Senior Sous Chefs, the Chef de Partie supervises and ensures the highest standards of kitchen operations, health and safety guidelines. This position has a focus on catering and banquet operations as well as assisting outlets as needed

ACCOUNTABILITIES

Enhance the reputation of the Vancouver Aquarium as a preferred event and visitor destination through consistent food preparation and the highest caliber of food

• Continuously strive to improve the quality of food products provided by the kitchen and build customer loyalty through product excellence.
• Prepare, cook, portion and present the food for all types of menus as established through standardized recipes and production sheets in order to maintain consistency and ensure all quality standards are met or exceeded.
• Take advantage of all opportunities to improve upon food preparation and presentation, and ensure communication to Executive Sous Chef and Sous Chef.
• Help to raise the standards within the department and bring new concepts forward.
• Strive to advance knowledge, skills, and abilities of the Culinary department.
• Respond to and handle customer service opportunities.
• Maintain a clean and highly organized workspace and storage areas.

Be a Team Leader

• Supervise the food service personnel to ensure that operations run smoothly.
• Actively participate in training culinary staff to ensure the proper development of staff.
• Provide feedback to staff to ensure prepared food meets the Aquarium’s standards.
• Promote teamwork between the kitchen and all other departments.

Maintains a safe, sanitary and organized work area, and kitchen

• Ensure staff is following health, hygiene and safety regulations in accordance with Food Safe guidelines.
• Ensure all food products are properly stored, organized and rotated appropriately including fridges, freezers and dry goods.
• Ensure that maintenance is regularly performed on various kitchen equipment in order to work at operational levels.
• Ensure that fridge/freezer temperature readings are recorded and maintained according to Food Safe standards.

Assists with the daily running of the kitchen

• Implement menus and ensuring established recipes are followed.
• Partner closely with Sous Chefs to ensure smooth delivery of the day’s special features and daily specials.
• Keep overproduction and food waste to a minimum.

Consciously desires to improve Vancouver Aquarium and its processes

• Promptly aid in Emergency protocol.
• Maintain organizational safety standards.
• Continually improve our impact on the environment and greening of operations through supporting our Environmental Management System (EMS) protocols.
• Perform related duties and special projects as assigned.

JOB REQUIREMENTS

• Minimum 3 years’ cooking experience.
• Must have experience and be proficient in both a la carte and production cooking.
• Proof of Food Safe Certificate required.
• 1-year staff supervisory experience or equivalent is desirable.
• Red Seal certified or working towards Red Seal certification preferred.
• Excellent time management skills with the ability to keep on task while overseeing supervision of kitchen staff and process.
• Excellent attention to detail; safe handling of various foods as per Food Safe standards; eye for plating; quality assurance; etc.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Extensive knowledge of herbs and spices and the proper use of each.
• Strong creativity in menu design and food preparation.
• Strong organizational skills.
• Strong internal and external customer service skills.
• Ability to develop an effective working relationship with fellow employees and supervisors.
• Ability to constantly stand and move in the kitchen environment.
• Ability to frequently twist, crouch, and stoop, handle and grasp various kitchen utensils, and finger/feel foods and spices.
• Ability to occasionally twist, sit, use leg/foot to operate kitchen equipment, climb stairs and balance supplies and food (lifting and carrying 20 lbs).
• Open availability, including days, evenings, weekends and holidays is required.