Chef de Partie

Toronto Cricket Skating and Curling Club•Toronto, ON

12d•Onsite

About The Position

The Toronto Cricket Skating and Curling Club is a family-oriented private Club with a mission to be a Great Club for its members by delivering exceptional experiences, inspired by a warm and welcoming culture. Its vision is to be the private athletic and social club of choice in Toronto. The Club values Sportsmanship and Camaraderie, Heritage and Respect, Excellence and Innovation, Wellness and Fun. Located in North Toronto, the Club has more than 4,000 members and a strong presence in the local social and sporting community. The Club is recruiting a full-time Chef de Partie to join its Food & Beverage Department. This position will be responsible for assisting the Sous Chefs and Executive Chef in the overall operation of either the a la carte or banquet kitchen. This position will report directly to the Executive Chef.

Requirements

Minimum 4 years’ experience as a Cook 1 or a similar role in a hotel, multi-faceted operation, private club, or hospitality environment
Mandatory certifications in Canadian Red Seal and Sanitation
Ability to work in a high volume, fast-paced, unionized environment
Excellent leadership, professionalism, and commitment to member service
Strong multi-tasking abilities and excellent communication and organizational skills
Must be able to work weeknights, weekends and statutory holidays

Nice To Haves

Culinary degree or diploma an asset

Responsibilities

Manages culinary operations to ensure quality, consistency, and safety standards.
Prepares basic components of each dish on our menu using our proven recipes.
Memorizes and utilizes our serving portion sizes and all basic meal prep procedures used in the kitchen.
Ensures that the kitchen, all food prep areas, and all food storage areas meet restaurant cleaning standards.
Works with team of chefs to do portion prep work for other shifts when needed.
Monitors product freshness and rotates out old product based on a schedule created by the kitchen.
Establishes and maintains open, collaborative relationships with employees.
Serving as a role model, builds trust, respect, and cooperation amongst all levels of staff.
Promotes teamwork and synergy with front of the house and kitchen staff in professional and effective manner.
Leads, coaches and develops culinary team in wide range of elements from quick service to fine dining.
Collaborates with kitchen management in maintaining food cost and reducing food waste.
Optimizes efficient utilization of facilities, equipment, and labour through effective collaboration of planning, scheduling, ordering and inventory control.
Works in compliance with Occupational Health & Safety Act (OHSA) and any safety policies and procedures set out by the Club.
Conducts self in alignment with the Well Played service model (Prompt, Personalized, Polite) to support member services and respect in the workplace.