Chef

Role Summary
The Chef de Partie is responsible for tasks that focus on the day to day activities in the kitchen, with emphasis on a specific station on the service line. Performing as a lead cook, this role assists the Sous Chefs in all areas of the kitchen including food production, waste control, quality standards and kitchen sanitation. This role is responsible for checking all food and food related deliveries and assists with inventory.

Responsibilities

Prepare and cook meals while ensuring food quality, presentation and consistency is maintained always in accordance with kitchen operating standards
Uphold quality control of food preparation and presentation
Help create a positive work environment through teamwork and cooperation with all associates
Skilled to work any station on the line
Lead and delegate tasks to cooks
Demonstrate full working knowledge of all menus, with proper cooking techniques in a safe professional manner
Responsible for creating cost-effective features daily and set up production ahead of time
Oversee the daily line operations, production and preparation minimizing waste and production
Ensure line is operational at service time, with production at the required level
Perform activities in food preparation including setting up of mise en place for daily menu requirements and ensure all food on plates is correctly portioned and served uniformly
Open and close kitchen shift and ensure completion of assigned duties
Take an active role in the production of new menus and promotions
Operate all department equipment as necessary and report malfunctions
Provide direction to associates to ensure that operational needs and financial objectives are met
Actively support cleaning schedules ensuring fellow associates follow cleaning schedules and keep their work areas clean and sanitary
Follow up as necessary with cooks and provide support where required
Communicate areas in need of attention to culinary leadership
Monitor food storage temperatures, labeling, and FIFO rotation
Maintain proper handwashing and hygiene practices at designated sinks before handling food and after cleaning tasks
Prevent cross-contamination by enforcing color-coded cutting boards and cleaning cloth systems
Report hazards and unsafe conditions immediately in accordance with Ontario Occupational Health and Safety Act (OHSA)
Participate in mandatory health and safety training, including WHMIS for chemical handling
Ensure proper use of PPE (non-slip shoes, gloves, aprons) for hot surfaces, sharp tools, and chemical handling
Conduct pre-shift equipment checks and report malfunctions promptly to maintain safe operations
Assist in pest prevention measures by keeping storage areas clean, organized, and food off the floor
Maintain cleaning and sanitation logs for workstations, refrigeration units, and equipment
Compliance with all safety regulations of assigned tasks, and ensure 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

Requirements

Minimum of 3 years cooking experience in a similar high-volume environment
Culinary Management Diploma an asset
Demonstrated supervisory, coaching and training abilities
Help lead, and mold culinary apprentices once secured
Food Handlers Certification
First Aid Certificate an asset
Must possess excellent customer service skills
Strong verbal and written communication 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 ability to maintain confidentiality and discretion

Working Conditions

Must be able to work flexible hours including evenings, weekends and holidays
Required to move, lift, carry, pull and place objects weighing up to 50 pounds without assistance
Stand, sit or walk for an extended period or for an entire shift
Reach overhead and below the knees, including bending, twisting and pulling
Move over sloping, uneven or slippery surfaces