Chef De Partie

ABOUT THE ROLE

Location: Regent Street store

Status: Full Time

Compensation: Competitive

Position Summary:

The Kith - Ronnie's Line Cook will be a vital part of bringing the guest’s dining experience to life. By executing all menu items to brand standard, the Chef De Partie will be an essential part of the back-of-house team and overall restaurant/café operations. Working directly under the direction of Sous Chef, the Chef De Partie will focus primarily on the execution of all menu items, from prep work to plating and presentation. Working collaboratively with all back-of-house and front-of-house staff, to maintain a hygienic, safe, and operational efficient working space.

RESPONSIBILITIES

Primary Responsibilities:

• Prepare, stock, and manage all necessary back-of-house and front-of-house supplies.
• Prepare and execute all menu items, from start to finish (e.g., chopping vegetables, butchering meat, or preparing sauces).
• Cook all menu items to ensure all brand/company standards are met.
• Collaborate with all front-of-house and back-of-house staff, to ensure efficient operational flow.
• Follow all the directions from the chef de cuisine or sous chef, while efficiently communicating with the entire staff.
• Consistently ensure their direct and surrounding work areas are kept clean, hygienic, and overall safe for themselves and co-workers.
• Familiarize themselves with all menu items, for improved efficiency, and any dietary/nutritional needs or requests.
• Constantly clean up and monitor all preparatory stations, including any food storage areas.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Assist F&B leadership team with housekeeping responsibilities including but not limited to, dusting, sweeping, collection of trash, and other tasks traditionally associated with standard food & beverage operations.

Special Projects/Tasks:

• On rare occasions, travel to support other F&B locations as required by business needs.
• Oversee the preparation and execution of any in-store and off-site F&B events.

REQUIREMENTS

Availability:

• Open & flexible availability, including but not limited to evenings, overnights, and weekends as well as Holidays.
• Availability to consistently work weekends, special projects, drops/releases or as the business’ needs require.

Licenses/Certificates:

• Valid Level 2 Health and Hygiene certificate

Experience:

• 2+ years of experience in a high-volume and elevated dining environment
• 2+ years of experience in a commercial kitchen
• 2+ years of experience working with industrial kitchen equipment.

Skills & Abilities:

• Multi-tasking while maintaining an upbeat and professional demeanor
• Ability to lift and move 13.6 kilos.
• Ability to perform standard tasks that are related to retail operations including but not limited to, bending, twisting, and climbing ladders/step stools.

• Ability to stand and walk for prolonged periods of time.

WHO YOU ARE

Professional Characteristics:

• Detail oriented
• Strong multitasker
• Efficient listener and comfortable with following direction

Personal Characteristics:

• Responsible and reliable
• Career driven
• A team-player