Lead Prep Chef - Fresh Ingredient Mastery

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

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.