Chef de Partie

Hornblower Group Inc.•Toronto, ON

4d•CA$26•Onsite

About The Position

Inspired by a commitment to excellence, the Chef de Partie creates an amazing experience for our guests. Acting as the right hand to the Head Chef and Kitchen Manger, the successful candidate is responsible for preparing and producing food items such as a la carte and buffets for our premier dining and private events. The Chef de Partie is flexible; open-minded and confident to take over any section of the kitchen operation at any time. The Chef de Partie’s goal is to ensure a high level of food quality, value, consistency, and satisfaction to the guests.

Requirements

O.S.S.D. or equivalent as recognized by the Ministry of Education.
Minimum three (3) year’s comparable kitchen experience required.
Food Handler’s Certificate required.
Energetic and enthusiastic personality essential.
Must be able to take direction.
Strong communication skills (oral and written) tailored to different audiences.
Must possess a service orientation – actively looking for ways to help others.
Will work for extended periods without sitting.
The nature of the work may be strenuous, and the work environment may be warm.
Will be required to be available for work on weekends, evenings, and all major holidays.
Will work for extended periods without sitting.
The nature of the work may be strenuous, and the work environment may be warm.
Ability to reach, bend, stoop, wipe, push, pull, move and/or lift.
Ability to safely move up to 40 lbs (18kgs).
If required, wear assigned Personal Protective Equipment (PPE) (i.e. non-slip shoes, gloves, weather appropriate dress attire, sun protection).

Nice To Haves

Red Seal Certificate is considered an asset.
Hospitality or Culinary degree considered an asset.

Responsibilities

Coordinates with the Head Chef action plan for the meal period.
Inspect pre-opening progress and direct/assist as needed to ensure that all food operations meet or exceed standards and passenger expectations.
Ensure that all food specifications and presentations are adhered to during the meal period.
Responsible for the Food Preparation, Food Service and Cleaning Procedures for the menu items, tasks and equipment section assigned to them.
Maintains the high standard presentation of food moniand buffets, with guidance from the Head Chef, prepares menu production forecasting, daily requisition and production, and adheres to progressive cookery.
Participates in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers.
Is responsible for the preparation and cooking of food to the highest standards to establish an efficient flow of food.
Work towards minimizing spoilages and utilizing food surpluses.
Ensure that all plating and buffets are well presented.
Assures that all food requests are executed to the fullest satisfaction of the passenger in accordance with the Company's policies and in a timely fashion.
Prioritizes quality, production and completion of duties.
Assists with recruiting new kitchen staff when necessary to fill vacant positions.
Assists with training of all new kitchen staff.
Assists Head Chef with scheduling kitchen staff according to staffing matrix.
Adheres to Company’s performance management guidelines for all discipline and termination situations.
Recommends appropriate compensation packages within company guidelines.
Provides and directs development/career growth plans for each kitchen staff members.
Provides input on annual performance reviews of all full-time kitchen staff.
Provides recommendations for the promotion of kitchen staff members.
Develops positive working relationships with other department heads and peers.
Develops strong teamwork within the staff.
Helps develop and execute shipmate incentive programs.
Demonstrate a leadership style conducive to exceeding standards and maximizing crew retention.
Responsible for supervision and administration of line cooks and dishwashers during meal periods.
Resolves guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong customer service skills and exercising diplomacy in keeping with company objective of customer retention.
Implements and maintains effective safety programs in conjunction with the Operations Department.
Maintains high standards of sanitation in accordance with health department codes & requirements.
Meet and exceed passenger expectations by ensuring departments provide “amazing experiences”.
Ensure that all Galley departments are always in full compliance with all company, Public Health, and Transport Canada rules and regulations at all times.
Participate in pre-shift and post-shift line meetings.
Daily attention to all cost control systems.
Maintain compliance with the company grooming and uniform standards.
Assist as needed in all mandated inventories and orders.
Responsible for maintenance and cleaning in the respective sections.
Accepts training and guidance on a continuous basis. Passes along best practices and techniques to fellow crew members.
Encouraged to give input for improvements in raw material, menus, cost savings and equipment.
Takes part in food storage loading, requisitioning, and maintenance (quality and quantity controls) when required.
Is aware of all fire, safety and emergency procedures.
Participate and ensure participation in all Transport Canada mandated drills and emergency procedures as directed.
Be prepared to begin work at scheduled time.
Other duties as assigned by the manager or supervisor on duty.