Chef de Partie

  • Ottawa, ON, Canada
  • Full-time

Company Description

We are Canada’s leading food service and support Services Company with over 24,000 associates working across the country and $16 billion USD in revenues.

Our associates impact the lives of millions of people across Canada each year by serving delicious, nutritious meals and by providing cleaning and maintenance services in a variety

Job Description

CORE EXPECTATIONS

  • Able to consistently demonstrate extraordinary guest service based on the 7 essentials of Exceptional Customer Service.
  • Must strive to go above and beyond, following the You First program guidelines.
  • Provide friendly, enthusiastic, and courteous service at all times; respond to customer inquiries regarding service; communicate to guests to help them understand the proper use of the Dining Room.
  • Ability to interact with customers and co-workers in order to assure compliance with company service standards, and company inventory and property control procedures.
  • Must have sufficient mobility to perform assigned tasks within production and service time frames established for the job.
  • Maintain a high standard of personal appearance and hygiene at all times, by presenting themselves on-time, well-groomed and in full-approved uniform. 
  • Able to utilize all resources of food according to Q&A.
  • Ensures the safe operation of kitchen equipment and the environment by checking for and reporting hygiene and safety hazards to Sous Chef and Executive Chef.
  • Follows instructions in departmental recipe books. (WEBTRITION)
  • Maintains all departmental standards and procedures.

 

  • KEY RESPONSIBILITIES
  • Daily entries into HACCP logs, temperature logs, production logs, waste logs and preparing food samples for testing and future reference.
  • Responsible for the cooking of items for the station as required for the service.
  • Ensures products are labeled and dated correctly.
  • Assigns prep lists for the stations and ensure that the quality and proper par levels are being met for service.
  • Maintains the level of training of employees on the station, including all Cook 1,2,3 and General help.
  • Follows the recipe book and forecasted numbers for the following day.
  • Monitors condition of food in storage to prevent spoilage and contamination of food respecting FIFO procedures to control waste and minimizing over production.
  • Rotates food in refrigerator, freezer or storage are and places food in clean containers.
  • Estimates, according to batch cooking, when and how much product needs to be cooked for service and back up.
  • Selects, identifies and applies spices, herbs and condiments.
  • Oversee all food production for the station
  • Produces and presents food in a safe, hygienic manner with correct taste, temperature and visual appeal.
  • Ensures foods are produced and served at the correct time.
  • Maintains the area in a clean and safe manner.
  • Ensures correct portioning of products. Maintains consistency of all presentations and garnishes.
  • Demonstrates a thorough understanding of all menus, recipes and standards for the area.
  • Performs other tasks as assigned by management, not limited to the duties listed above.

 

Qualifications

JOURNEYMAN’S COOKS CERTIFICATE RED SEAL (INTER-PROVINCIAL)

BILINGUAL (French and English)

4+ years of culinary experience in a high volume setting

Successfully completes all of Compass required training

Additional Information

Must have open availability

Schedule based on client contracts (25-40hrs/week)