Demi Chef de Partie (Full-time) - Sydney

Great Canadian Entertainment•Sydney, NS

1d•CA$17 - CA$19•Onsite

About The Position

Under the general direction of the Sous Chef, this position is responsible for creating high quality meals and dining experience for our guests by preparing and serving attractive and scrumptious meals while maintaining all company standards and through adherence to all safety and hygiene polices and procedures. This individual 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

Available to work up to 40 hours per week in a variety of shifts including evenings, graveyards and weekends as we operate 24 hours per day, seven days a week
Minimum 2 years progressive culinary experience
Level 1 Food Safe Certification, Safe Food Handling or BASICS.fst Food Handler Certificate
The ability to successfully obtain a Criminal Record Check
Exceptional interpersonal and communications skills
Ability to handle multiple tasks at one time
Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
A commitment to continually increase your knowledge of our products and services in order to offer exceptional experiences to our guests
A willingness to learn, develop and achieve new skills for personal and professional development
Live GCC’s Values on the job: Integrity, Team Engagement, Drive to Succeed, Service Excellence, and Citizenship
A passion for providing Great Experiences and Memories to our internal and external guests in the continual quest of achieving service excellence

Nice To Haves

Culinary education an asset

Responsibilities

Prepares, pre-cooks, cooks and presents menu items in a timely fashion; following standardized recipes
Prepare (“setting in place” of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production
Assists Commis Chefs with product receipts, breakdown, storage and rotation
Cleans culinary equipment after use and/or remove soiled equipment to the dish pit
Assists with month end inventories as directed
Attends monthly culinary meetings
Liaises and communicates effectively with all appropriate operational departments
Develops and cultivates strong working relationships with all stakeholders (guests, ownership and employees)
Ensures compliance with licensing laws, health and safety and other statutory regulations
Performs other duties as assigned or directed
Manages other initiatives as required