Position Type: Term
Number of Positions: 3
Start/End Date: September 25, 2024 to May 16, 2025
Job Rate: $33.36
Location: (MIP) Fort McMurray, Alberta
CUPE INTERNAL POSTING DATE: September 13, 2024
CUPE INTERNAL POSTING CLOSING DATE: September 19, 2024
Requisition #: 2021540
Please Note: The job posting will remain active until the position has been filled. Both internal and external applications are accepted after the above-posted internal closing date.
This position is covered by the terms & conditions of the CUPE 1505 Collective Agreement.
About Us:
At the Regional Recreation Corporation (RRC) everything starts and ends with our vision: Together we create community.
Imagine a place where you are part of a vibrant & collaborative team whose purpose is to inspire the community to gather, play and connect?
Do you have an unwavering passion for hospitality? Do you love working with flavours and textures? If the answer is yes, then being a part of the culinary team at the RRC is where you will want to be!
We are an organization that strives to provide Excellent Service, Innovative Experiences, Meaningful Connections, Social Commitment and Pride in Accountability.
We are focused on deepening our commitment to Equity, Inclusion and Diversity and creating a respectful workplace!
Our 2023 Annual Report showcases how we incorporate our values into our work as we create community together.
Like all great organizations we strive to hire the best, we value integrity, passion, respect, inclusivity, and collaboration. Our culture is part of our DNA and is also part of what makes the RRC a great place to work!
Your Role
The Chef de Partie will be responsible for planning and directing food preparation, cooking activities for the operation of the outlet and concession. Assist the Sous Chef/Executive Chef in managing the kitchen effectively. Perform all duties necessary to ensure that dishes are prepared according to outlets and concession specifications.
Your Responsibilities
Consistently offer professional, engaging, and friendly service.- Follow departmental policies, procedures, and service standards.
- Supervise preparation and service all food items for a la carte and buffet menus according to RRC recipes and standards.
- Lead a team to produce the highest quality of food preparation and presentation, while ensuring timeliness of service.
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
- Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard.
- Seek opportunities to increase food revenue and decrease kitchen expense and maximize departmental productivity without compromising guest satisfaction.
- Assign daily duties to Colleagues.
- Collaborate with Sous Chefs in menu development, adapting to seasonality of products and cooking trends.
- Ensure order board is updated daily for ordering purposes.
- Be a point of contact for inquiries, allergy concerns, daily summary to the Sous Chef team.
- Stay 5-7 days ahead of function and outlet business levels to ensure all production is completed, while maintaining accurate storerooms.
- Build positive relationships with Front of House colleagues and management team ensuring communication of menu knowledge which may include allergy concerns, organizing menu tastings and briefings.
- Coordinate functions for timely set up and delivery.
- Play a key role in menu development.
- Educate and train colleagues.
- Provide fast and efficient guests services and respond quickly to all guests' requests
- Have full knowledge of all menu items, daily features, promotions, and event Banquet Event Order (BEO).
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Follow all safety and sanitation policies.
- Other duties as assigned.
QUALIFICATIONS: Education & Experience
High School Diploma or GED equivalency is required.- Post-secondary courses in food service, culinary arts, kitchen management and/or meal preparation.
- Valid Safe Food Handling certificate.
- Minimum six (6) years of experience in a commercial kitchen or hotel food preparation is required to include minimum of two (2) years’ working in a previous Chef de Partie capacity.
- Cook Red Seal Certificate or equivalent credentials is required.
- Diploma Certification in a Culinary discipline is an asset.
QUALIFICATIONS: Knowledge, Skills & Abilities
Food Preparation Specializations include Stocks, soups and sauces, Cold kitchen, Meat, poultry and game, Fish and seafood, Vegetables, fruits, nuts and mushrooms.- Proficient with health and safety rules and regulations.
- Effective verbal and written communication skills.
- Strong organizational skills with attention to detail.
- High energy, good stamina, and excellent eye/hand coordination.
- Must exhibit a passion for food, desire to achieve perfection.
- Have a passion for customer service.
- Ability to work cohesively with fellow colleagues as part of a team with minimal supervision.
- Ability to handle and resolve recurring problems and customer inquiries in a professional and tactful manner.
- Highly responsible & reliable.
- Ability to work well under pressure in a fast-paced environment.
- Basic computer skills is an asset.
OTHER REQUIREMENTS
Valid Class 5 Driver’s License
WORKING CONDITIONS
This position requires a flexible schedule including statutory holidays, early morning, late night, and weekend work. Some overtime may be required.- This position includes heavy lifting of supplies and equipment up to 50 lbs.
- This position may be exposed to loud noises and will require an individual to be able to concentrate in a busy environment while working in close quarters.
- Work in close proximity to grills and ovens and other modern kitchen equipment.
- Work environment is a busy fast paced kitchen/Formal dining room, golf course.
- Requires standing and constant movement for extended periods of time.
- This position involves working under variable temperature conditions and noise levels in indoor settings.
SAFETY
All employees are responsible and accountable for Regional Recreation Corporation’s health and safety policy. All employees at every level should be familiar with the requirements of the Alberta Occupational Health and Safety legislation as it relates to their work processes.
The employee is expected to adhere to all company policies and to act as a role model in the adherence to policies. These statements are intended to describe the general nature and level of work involved for this job. It is not an exhaustive list of all responsibilities, duties and skills required of this job.
We would like to thank all applicants in advance for submitting their resumes. Please note, only those candidates chosen to continue through the selection process will be contacted.
The RRC is an equal opportunity employer and values diversity, equity, and inclusion. We will gladly provide accommodations upon request for applicants with any barriers and/or disabilities during the recruitment process. We appreciate all candidates who apply for this position; though only those selected for an interview will be contacted.
