Chef de Partie (Full-time) - CNB

Great Canadian Entertainment•Moncton, NB

16d•CA$22 - CA$26•Onsite

About The Position

Under the direct supervision of the Executive Chef and the Sous Chef, the Chef de Partie is responsible for the smooth culinary operation of an entire shift, resulting in high guest satisfaction, and positively contributes to an entrepreneurial culture that is nimble, energized and growth oriented. 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.

Requirements

Post-Secondary in Hospitality or Culinary program education is required
Minimum 2 years in progressive culinary leadership role or as Chef de Partie
Food Safety Certification
Good understanding of menu design, inventory control and food cost practices and procedures.
Ability to successfully clear a criminal record check
Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
Computer literacy in MS Office
People-focused and committed to service excellence
Proactive and solution-oriented with a drive to succeed

Nice To Haves

RED SEAL certification or current enrollment in a Culinary program towards Red Seal an asset
Bilingualism (French/English) is an asset

Responsibilities

Provides leadership, direction and mentoring to the culinary team while providing continuous coaching for success to achieve high performance
Schedules and supervises direct reports, takes charge of ordering food and non-food items as per the operational needs
Performs and directs team members to prepare, pre-cook, cook and present menu items in a timely fashion, following standardized recipes
Maintains budgeted labor and food costs
Submits food product requirements to the Executive Chef for approval
Provides suggestions for the development of new food items, standardized preparations and par stock levels
Trains team members in new culinary techniques through floor demonstrations and/or monthly meetings
Reviews monthly inventory reports, analyses discrepancies and takes appropriate action
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
Responsible for maintaining the kitchen and all storage in safe and sanitary condition
Follows FIFO and encourages team members to follow the same at all times
Ensures compliance with licensing laws, health and safety and other statutory regulations
Ensure all NBLGC, Casino New Brunswick and other provincial mandated laws, policies and procedures are strictly enforced at all times
Manages other initiatives as required
Performs other duties as assigned or directed