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About the Role
The Chef de Partie assists the Sous Chef in overseeing daily foodservice operations, including production and service in their assigned kitchen. This role may involve leading operations in the Sous Chef's absence and requires a commitment to exceptional guest experiences through quality service.
Responsibilities
- Operate all stations according to Standard Operating Procedures and provided recipes.
- Ensure all recipes are followed for proper costing, ingredient sourcing, and nutritional/allergen information availability.
- Act as Supervisor for hourly associates, ensuring the team delivers flawless service and all menu items are prepared as required.
- Serve as a culinary lead, assisting in the oversight of multiple food service programs including catering and café offerings.
- Coordinate service requirements based on station needs and communicate shortages to the Sous Chef.
- Communicate any substitutions or shortages to the service team, Sous Chef, and Executive Chef.
- Ensure food produced meets strict quality standards, WELL Certification guidelines, and nutritional standards.
- Ensure Prep Lists and Production sheets are followed and assist in their creation.
- Assist the Sous Chef in the production of order sheets and vendor ordering.
- Ensure station SOPs are followed for each meal service, overseeing execution to ensure HSQA practices are followed.
- Assist the Sous Chef in ensuring compliance with sanitation, safety, production, and merchandising requirements.
- Maintain adequate records and logs, including production, consumption, waste, temperature, and receiving logs.
- Communicate station expectations with Sous Chef and cooks.
- Accept orders from the receiver, verify goods received, and ensure prompt put-away in the Sous Chef's absence.
- Ensure all client and company policies are followed.
- Adhere to and enforce all food safety policies.
- Follow waste reduction techniques.
- Ensure daily cleaning and organizing of the station, including fridges, freezers, serving carts, walk-in fridge, prep table(s), and storage room(s).
- Verify all team members wear proper uniforms, including non-slip shoes.
Requirements
- Must demonstrate the ability to apply common sense and understanding to a variety of situations.
- Must demonstrate a willingness and capacity to follow safe and healthful work practices.
- Observe safety and security procedures; report all potentially unsafe conditions.
- Accept leadership responsibilities and make a difference to guests.
- Follow the 7 Essentials of Customer Service Excellence.
- Ability to communicate effectively in the English language, including written and spoken language.
- Must be bondable.
Skills
- Attention to Detail and Organizational Skills
- Able to work both independently and as a team member
- Advanced knowledge of food preparation techniques, site-specific menus, and culinary industry practices
- Effective and timely communication with colleagues and internal stakeholders
- Ability to remain calm under pressure and deal with unexpected situations
- Ability to speak French and/or second language considered an asset
Experience Level
- Minimum 5 years’ experience in a relevant environment
Education Level
- Secondary School Diploma
- Red Seal Cook or Chef designation is considered an asset
- CCC Certification or other culinary designations are also considered an asset
Salary/Compensations
- Hourly wage rate between $25 to $28
- Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity.
Benefits
- Total rewards offerings will be shared by the Talent Acquisition team during the hiring process.
About the Company
- Compass Group Canada
Equal Opportunity
- Canadian work experience is not a requirement for this role.
- Artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.