Chef de Partie - 1 FT

This position delivers quality, value priced dining, by ensuring that quality food is produced to meet restaurant, catering and deli needs, supervising kitchen activities, and maintaining up-to-date knowledge of all cooking stations.

Preparing and executing plated menu items for the restaurant in collaboration with the Executive Chef and Corporate Executive Chef. Supervising day-to-day kitchen operations, to ensure efficient and timely production of quality food. Creating high quality daily menu features that are cost effective and appeal to our guests. Training Cooks on preparation methods. Introducing new techniques and supporting succession development. Assisting with staffing and performance management. Maintaining high quality standards and be held accountable for all aspects of food preparation during the scheduled shift. Handling other related tasks as required, producing quality meals for our guests.

Successful completion of the Journeyperson Cook Certification. A combination of relevant training and experience may be considered. Minimum of five years' previous related experience, including two years in a supervisory role.