Demi-Chef de Partie

Rideau Club; Ottawa; On-site; CAD 30,000 - 60,000; Full time

Job summary

A premier private club in Ottawa is seeking a Culinary Team Member to assist in food production, maintain sanitation standards, and ensure compliance with health and safety regulations. The ideal candidate has 1-2 years of culinary experience and must be detail-oriented and customer service focused. This full-time, permanent role offers pay ranging from $23.00 to $25.00 per hour, along with various benefits including dental care and employee assistance programs.

Benefits

Company events

Dental care

Discounted or free food

Employee assistance program

Extended health care

RRSP match

Vision care

Qualifications

• 1-2 years of culinary experience in food service or hospitality industry.
• Must be extremely responsible with integrity and the ability to maintain confidentiality and discretion.
• Knowledge of safe and hygienic food-handling practices.

Responsibilities

• Assist in food production and maintain sanitation standards.
• Coordinate with junior chefs to manage meal preparation.
• Enforce health and safety policies in the kitchen.

Skills

Customer service skills

Attention to detail

Ability to multi-task

Teamwork

Education

High school diploma or equivalent

Culinary education and training

Food Handler Certification

Tools

Kitchen tools

Job description

CLUB PROFILE

The Rideau Club, located at 99 Bank Street, offers its members a unique mix of social, dining, and business opportunities in the heart of Ottawa. Its history dates back to 1865.

POSITION SUMMARY

Reporting to the Culinary Leadership Team, this role assists in all kitchen areas, including food production, standards, and kitchen sanitation. This position plays a large part in the production and execution of each dish at a designated service station.

DUTIES AND RESPONSIBILITIES

• Check on junior chefs to ensure stations are clean and organized and mise en place is labelled and stored correctly.
• Work with junior chefs to develop weekly staff meal plans and delegate tasks as required.
• Work with junior chefs and stewards to cook and plate the required number of daily meals.
• Work with the Sous Chef to do monthly inventory in the fridge, freezer and dry storage.
• Organize and prepare mise en place.
• Measures and mixes ingredients per recipe to prepare soups, salads, gravies, sauces and entrees.
• Prepares meat, fish, vegetables and other foods for roasting, broiling, grilling, braising, sautéing and steaming.
• Portions of food products before cooking per standard portion sizes and recipe specifications.
• Follows proper plating presentation and garnish set up for all dishes.
• Maintains a clean and sanitary workstation area, including tables, shelves, grills, broilers, fryers, convection ovens, flat top, range and refrigeration equipment.
• Constantly use safe and hygienic food-handling practices.
• Knowledge of all standard procedures and policies about food preparation, receiving, storage and sanitation.
• Make sure all storage areas are tidy and all products are stored appropriately.
• Serve menu items that are compliant with established standards.
• Use food preparation tools according to the manufacturer's instructions.
• Set up stations and collect all necessary supplies to prepare the menu for service.
• Maintain a positive and professional attitude toward employees and customers.
• Compliance with all safety regulations of assigned tasks and ensuring a clean and safe working environment with active participation in the health and safety program.
• Adhere to all environmental policies and programs as required.
• Other duties as assigned.

JOB REQUIREMENTS

• Perform manual labour for extended periods, sometimes under unfavorable working conditions.
• Must be able to sit, stand, bend, stoop, and walk for up to five hours at a time while using kitchen tools, including but not limited to ranges, graters, mixers, and cutlery.
• Must have sufficient physical strength and ability to lift, move and carry objects weighing up to fifty (50) pounds and to repeatedly lift, move and carry objects weighing more than fifty (50) pounds with assistance independently and repeatedly.
• Must be able to work evenings, weekends, and holidays.

HEALTH & SAFETY

• Enforce all safety policies and procedures. Ensure that employees comply with OHSA and its regulations. Correct any employee who is observed breaking a safety rule and report to the Executive Chef any employee who continues to violate safety rules.
• Detect and eliminate, or report for correction, all physical hazards and unsafe conditions immediately by completing a Hazard Report Form.
• Ensure that all employees wear any equipment, protective devices or clothing required under the Health & Safety Program.
• Investigate all employee accidents thoroughly and immediately. Get the facts from the injured worker and witnesses and complete the necessary report forms wholly and promptly. Submit these forms to the GM/COO and Club payroll administrator within 24 hours for processing.
• When applicable, insist on immediate first aid for employee injuries. Maintain department first aid stations.
• Actively cooperate with the Health and Safety Committee.
• Insist on good housekeeping and enforce the "Clean As You Go" policy.
• Maintain active involvement in accomplishing the department's accident prevention and reduction objective. Take every reasonable precaution in the circumstances to protect employees.
• Be familiar with the OHSA, specifically sections 25, 26, 27, 28, 36, 51 and 52.

EDUCATION/SKILLS/KNOWLEDGE/EXPERIENCE

• High school diploma or equivalent required.
• Culinary education and training an asset.
• Certified Food Handling is required.
• 1-2 years of culinary experience in food service or hospitality industry.
• Must possess excellent customer service skills.
• Detail-oriented and works with a high degree of accuracy.
• Ability to multi-task in a fast-paced environment.
• Must be extremely responsible with integrity and the ability to maintain confidentiality and discretion.
• Works well as part of a team

Job Types: Full-time, Permanent

Pay: $23.00-$25.00 per hour

BENEFITS

• Company events
• Dental care
• Discounted or free food
• Employee assistance program
• Extended health care
• RRSP match
• Vision care

EXPERIENCE

• Culinary: 3 years (required)

LICENCE/ CERTIFICATION

• Food Handler Certification (required)

Work Location: In person