Positions: Chef de Partie and Demi Chef
Job Title: Chef de Partie
Department: Kitchen
Reports To: Executive Chef/Sous Chef
Position Summary:
Responsible for providing support to the Executive Chef and Sous Chef of our busy kitchen, delivering consistently high-quality food. Ensures that highest standards and consistent quality are met in the daily preparation. Keeps up to date with the new products, recipes and preparation techniques.
Duties and Responsibilities:
- Takes care of daily food preparation and duties assigned by the superiors to meet the established standards and quality.
- Follows the instructions and recommendations from the immediate superiors to complete daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Responsible for supervision of Junior Chefs or Commis.
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
- Ensures that the production, preparation and presentation of food are of the highest quality at all times.
- Ensures highest levels of Member satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operates and maintains all department equipment and reports on any malfunctioning.
- Ensures effective communication between staff by maintaining a secure and friendly working environment.
- Establishes and maintains effective inter-departmental working relationships.
- Has excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this mandate.
- Checks periodically on expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef and Executive Chef on the daily requirements, functions and also about any last-minute events.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assesses quality control and adheres to Club’s service standards.
- Carries out any other duties as assigned by management.
Prerequisites:
- A high standard of spoken and written English.
- Able to work flexible hours, subject to the demands of the business.
- Able to work under pressure.
- Excellent culinary catering talent.
Experience:
At least 4 years of experience cooking in a well-established restaurant or full-service hotel.
Supervisory Responsibilities:
Responsible for the supervision of Junior Chefs or Commis. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
Physical & Working Conditions:
This position requires the employee to stand on their feet for most of the day. The employee must be able to deal with high levels of stress, pressure deadlines and maintain composure. Occasional lifting is required to a maximum of 40 pounds. Kitchen exposure includes mechanical equipment, sharp objects (knives), high heat, smoke, noise and chemical solvents.
Job Title: Demi-Chef
Department: Kitchen
Reports To: Executive Chef
Duties and Responsibilities (These will vary depending on the station working):
- Maintaining high standards of hygiene.
- Preparing the ingredients for a more Senior Chef.
- Measuring dish ingredients and portion sizes accurately.
- Dealing with deliveries and stock rotation.
- Works the line for lunch and dinner service which includes cooking and plating canapes, appetizers, main course and dessert dishes up to the standards of the Executive Chef and The York Club.
- Preparing various items for private dining events held in the Club.
- Cleans and maintains organization of his/her assigned station.
- Performs other assigned duties.
- Prepares all mise en place necessary to run his/her station.
- Responsible for opening and closing station according to the Executive Chef’s standards.
- Responsible for communicating ordering needs for the station he/she is assigned.
- Is able to execute the station with little guidance.
- Coordinates daily tasks with Commis.
- Ability to estimate daily production needs and check quality of raw and cooked food products.
- Ensures highest level of member satisfaction.
- Full awareness of all menu items, recipes, methods of production for his/her appointed station.
Job Qualifications:
- Basic education requirement: Grade 12 (or equivalent) - preferred
- 1-2 years of culinary school - preferred
- 4+ years in a hotel or restaurant a la carte kitchen
- WHMIS training
- Certified Food Handler
- Red Seal certification
- You will need to have a lot of stamina, be able to learn on your feet and be passionate about food because cooking in a high-pressure kitchen is hard work. You will also need to be versatile, because it is important that you gain experience in all sections of the kitchen - fish, pastry, butchery and so on - before you consider specializing.
Supervisory Responsibilities:
None.
Physical & Working Conditions:
This position requires the employee to stand on their feet for most of the day. The employee must be able to deal with high levels of stress, pressure deadlines and maintain composure. Occasional lifting is required to a maximum of 40 pounds. Kitchen exposure includes mechanical equipment, sharp objects (knives), high heat, smoke, noise and chemical solvents.
Job Type: Full-time
Pay: $26.00-$28.00 per hour
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
- Vision care
Experience:
- cook: 4 years (required)
- Culinary: 4 years (required)
- Line Cook: 4 years (required)
Work Location: In person
