CHEF DE PARTIE

Wage: Starting at $22.50/hour plus bi-weekly gratuity pay

Benefits: Affordable staff housing, shuttle to and from the Resort, and resort discounts and perks.

The successful candidate must be a leader with current culinary skills, experience, and knowledge. This individual must be able to work and lead with a positive attitude, while demonstrating a high standard of culinary skills.

• Evaluate, plan, organize and supervise the assigned production and team
• Develop and implement standards to enhance the food experience in keeping with food trends
• Ensure the established standards are maintained on a daily basis
• Build and maintain relationships with food service departments ensuring a common vision is shared to provide exceptional service to our guests
• Ensure that all equipment, fixtures, and supplies are kept in good supply and in good repair
• Provide on-going training, motivation, and guidance as required
• Maintain positive morale within the department
• Ensure all associates work safely taking appropriate action when necessary
• Maintain high standards of personal appearance and grooming, as well as monitoring that of those who work within the department
• Attend as necessary pre-conference meetings, and ensure all details and expectations are communicated to the culinary team
• Administer monthly inventories for food product
• Supervise the execution of functions, ensuring they are taking place on time and according to the given guidelines for the group.
• Supervise colleagues with regards to food presentation, quality of food, presentation and taste of food.
• Work in compliance with Resort’s health and safety standards and government regulations
• Participate in the creation of kitchen schedules when necessary, controlling daily labour by adjusting schedules based on business demands
• Ensure cohesion with other colleagues and work together with stewarding associates to maintain a clean and sanitary environment
• Maintain daily temperature audits.

• Hospitality oriented with a sincere, helpful, caring and friendly personality
• Able to work well with others and within a team
• Able to take initiative within given guidelines
• Pays precise attention to detail, order and cleanliness
• Has exceptional energy, flexibility and professionalism
• Has familiarity with all stations, broiler, pans, garde manger, entremetier etc.
• Able to adapt in a fast pace, constant changing environment within a dynamic work schedule
• Able to maintain composure and objectivity in any situation
• Able to identify problems and make recommendations for improvements
• Able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects

4-6 years experience in a similar sized restaurant, hotel or resort required

Red Seal Certificate (Journeyman's papers) or recognized international equivalent is an asset.

Supervisory experience an asset

Provincial Red Seal certificate an asset

Food safety training certificate required

Valid Ontario driver’s license and clean driving record required

• Free resort pass access: complimentary access to all on site activities and amenities, pool, gym and more!
• Hotel, retail and restaurant discounts
• Meet new people and work within a great team

Must be eligible to work in Canada

The above job description is not intended to be exhaustive lists of all responsibilities, skills or efforts associated with or expected of the role, but are intended to accurately reflect principal job elements.