The Chef de Partie,
under direction of Executive Chef is to manage their own area for preparation and service of a la Carte Dining Room, banquets, buffets and special events. This position includes the training and supervision of cooks, the preparation and cooking of menu items, creation of daily specials, maintenance and organization of your station and mis-en-place lists in a fine dining establishment.You will require the ability to plan and direct food preparation and cooking activities in designated area, estimate food requirements, have knowledge of food costing and ordering, ensure quality of food and portion control, prepare and cook meals and specialty foods (including dishes for customers with food allergies or intolerances), instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques, create new recipes and requisition kitchen supplies and equipment. Perform other duties as required. The sucessful candidate should possess the following skills and qualifications: Completion of college/CEGEP/vocational or technical training, Cook Trade Certification, Journey Person or equivalent, Red Seal Certification or equivalent, 3-5 years of comparable experience, training and work experience in other fine dining establishment, Safe Food Handling Certificate, WHMIS, Emergency First Aid and CPR recommended. Medium work, exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.