Chef de partie

Groupe Nordik•Chelsea, QC

10d•Onsite

About The Position

Under the supervision of the Executive Sous-Chef, the Chef de Partie is responsible for the daily organizational management of the kitchens, while ensuring standardization, task planning, the safety and productivity of his/her team. Working in conjunction with cooks and dishwashers, he/she acts as a motivator and leader to ensure the good performance of the various kitchens and their maintenance in terms of hygiene and healthiness. Nordik Spa Village is a haven of well-being, offering a large selection of mind and body wellness experiences in North America. The company aims to provide a refuge from modern life, allowing guests to reconnect with elements, each other, and themselves. Employees are considered artisans and are part of a warm, welcoming community dedicated to guest care and employee well-being. The mission is to cultivate peace and provide a moment of respite for guests to rediscover their well-being.

Requirements

Diploma of professional studies in cooking or diploma in institutional cooking or equivalent.
Bilingualism essential (English and French) given that nearly 75% of our customers are English-speaking.
Minimum of 3 years’ kitchen experience
Experience in team supervision.
Accreditation in food safety and hygiene.
Excellent communication skills.
Excellent organizational skills, as well as rigorous work ethic.
Ability to work under pressure.
Ability to work on your feet for long hours.

Responsibilities

Respect an organizational standardization for each of the kitchens and ensure its daily implementation.
Ensure the smooth running of tasks in compliance with daily and permanent instructions (consistency, quality, standardization, procedures and safety).
Participate in the elaboration of product and food orders and verify these orders at the time of reception. Communicate any inaccuracies or problems.
Check the condition of equipment and appliances on a regular basis.
Checks refrigerators daily and manages an efficient food rotation.
Verify that all products are identified and dated.
Maintain an up-to-date official copy of menus, recipes and photographs of dishes.
Attend and participate in department meetings.
Communicates problems related to tasks and submits recommendations to improve performance, quality or other performance or safety measures.
Communicate any equipment shortages (cooking equipment, dishes, utensils, etc.).
Performs daily work plan planning and implementation.
Develop and prepare sauces, soups and garnishes.
Prepare hot and cold dishes according to instructions.
Oversee the assembly of plates according to communicated standards and guidelines.
Prepare, handle and cook food according to hygiene, sanitation, health and safety standards.
Ensure a certain quality and quantity control of the production in the kitchen.
Establish good communication and synergy with the entire team.
Participate in the management of perpetual and monthly inventories.