Chef de partie

YOUR ROLE

• Understanding, adhering to and executing all kitchen operational policies + procedures, standards and training programs


• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.


• Prepare and cook foods of all types, on a regular basis, for special guests and functions.


• Working a station.


• Manage the food preparation, cooking activities and plating and resolve guest satisfaction issues.


• Determine production schedules and staff requirements necessary to ensure timely service.


• Involved in the Recruitment and hiring of staff, including cooks and other kitchen employees.


• Maintaining a strong focus on achieving and/or exceeding revenue targets, within acceptable labor cost and service standard parameters.


• Monitoring and managing service, quality, health + safety and cleanliness.


• Inspect supplies, equipment, and work areas to ensure conformance to established standards.

YOUR PROFILE

• Minimum 2 years as Chef de Partie, an asset


• Operations management experience with significant evening and catering/special events business, an asset


• Flexible to work evenings, weekends and holidays


• Proven ability to plan and organize, with an acute sense of time management and attention to detail.


• Assertive, professional and positive with proven ability to develop and lead in a team environment.


• Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality.

WHAT WE OFFER

• A percentage of the group insurance is paid by the employer for full time employees


• Promotional rate to discover Germain Hôtels properties through Canada


• Opportunities to develop your career within a growing company across Canada


• Access to the hotel gym 


• Employee referral program 


• Employee Assistance Program for team member and their family