Chef de Partie-ELE

Great Canadian Entertainment; Surrey; On-site; CAD 40,000 - 55,000; Full time

Job summary

A leading company in the entertainment sector is seeking a skilled culinary professional to join their team. The role involves preparing and presenting menu items, ensuring adherence to safety and hygiene standards, and fostering a welcoming environment for all team members. Candidates should possess a high school diploma, culinary education, and relevant certifications, along with strong communication skills and the ability to work in a fast-paced kitchen environment.

Qualifications

• Minimum 3 years of progressive culinary experience.
• Ability to successfully obtain a Criminal Record Check.

Responsibilities

• Prepares and presents menu items in a timely fashion.
• Cleans kitchen equipment after use according to health policies.
• Ensures compliance with licensing laws and health regulations.

Skills

Communication

Teamwork

Time Management

Education

High School Diploma

Culinary education

Red Seal certification

Food Safety Certification

Tools

MS Office

Job description

Under the direct supervision of the Executive Chef or Chef Tournant, this position is responsible for the execution of menu item production, maintaining all company standards and adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadian's learning environment while establishing a safe and welcoming work environment for all team members.

Key Accountabilities

• Prepares, pre-cooks, cooks and presents menu items in a timely fashion; follows standardized recipes
• Submits food product requirements for purchasing
• Prepares mis en place (setting in place) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production
• Cleans kitchen equipment after use according to health and safety policies and procedures
• Receives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas
• Assists with month end inventories as directed
• Attends culinary meetings as required
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with all stakeholders : guests, ownership and team members
• Ensures compliance with licensing laws, health and safety and other statutory regulations
• Performs other duties as assigned or directed

Education and Qualifications

• High School Diploma; Culinary education an asset
• Minimum 3 years of progressive culinary experience
• Red Seal certification through ITA or current enrollment in the program an asset
• Food Safety Certification
• Ability to successfully obtain a Criminal Record Check
• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
• Computer literacy in MS Office

Work Environment Considerations

• Regular kitchen environment, standing and walking for long periods, non-traditional work hours