Chef de Partie Full Time

The hourly wage rate for this position is between $25 to $28. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards offerings will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.

SUMMARY

• The Chef de Partie is responsible for assisting the Sous Chef in overseeing the day-to-day foodservice operation, including all production and service in their assigned kitchen. The Chef de Partie may be responsible for overseeing the operation in the absence of the Sous Chef.
• 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. Observes safety and security procedures; reports all potentially unsafe conditions.
• We encourage all associates to accept leadership responsibilities at all times. You have the power to make a difference to all guests. Our primary objective is to make sure our guests have a great experience with us at Compass Group Canada by providing exceptional service and quality. Please follow all of the 7 Essentials of Customer Service Excellence as directed by CGC and your Management team in addition to bringing the required skills of the position

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

Please note: other duties may be assigned as required.

All Stations must be operated according to Standard Operating Procedures, with recipes provided. All recipes must be followed to ensure proper costing and ingredient sourcing has been completed, with nutritional and allergen information available.

• Acts as Supervisor for all hourly associates and ensures the operating team delivers flawless service at each meal with all required menu items prepared as required within the assigned kitchen.
• Acts as a culinary lead of the food service and production facility and will be responsible for assisting in the overseeing of multiple food service programs within the organization, including but not limited to workplace catering, conference catering, employee take-home meal program, premium dining and daily café offerings, and micromarkets .
• Coordinates service requirements based on station needs and communicates shortages and needs to the Sous Chef.
• Ensures that any substitutions or shorts are communicated to the service team, Sous Chef and Executive Chef.
• Ensures food produced meets strict quality standards, WELL Certification guidelines and nutritional standards.
• Ensures that Prep Lists and Production sheets are being followed and assists the Sous Chef in the creation of the aforementioned sheets as required
• Assists the Sous Chef in the production of order sheets and ordering from vendors as required.
• Ensures station SOPs are followed for each meal service, overseeing execution to ensure HSQA practices are followed.
• Assists the Sous Chef to ensure compliance with all sanitation, safety, production and merchandising requirements are completed.
• Maintains adequate records and logs, including but not limited to: production and consumption logs, waste logs, temperature logs and receiving logs.
• Communicates station expectations with Sous Chef and cooks as required.
• Ensure food produced meets strict quality standards.
• Accepts orders from the receiver and verifies all goods have been received in adequate condition and ensures orders are put away promptly after being received in the absence of the Sous Chef.
• Ensures that all client & company policies are followed at all times.
• Adheres and enforce all food safety policies.
• Follow waste reduction techniques, including checking clear waste bins for excess or unusual waste after each meal.
• Ensures the cleaning and organizing of the station, including fridges, freezers, serving carts, walk-in fridge, prep table(s) and storage room(s) is completed daily.
• Verify all team members are wearing their proper uniform at all times, including non-slip shoes.

CORE COMPETENCIES

• 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, executing food preparation with a high degree of skill
• Effective and timely communication with both colleagues and internal stakeholders to ensure event success
• Ability to remain calm under pressure and deal with unexpected situations

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel and reach with hands and arms. The employee is often required to talk or hear. The employee is required to walk, stand and reach for a majority of the shift. The employee must be able to frequently lift and/or move up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme cold and extreme heat. The noise level in the work environment is usually moderate.

LANGUAGE SKILLS

Ability to communicate effectively in the English language, including written and spoken language.

Ability to speak French and/or second language considered an asset.

EDUCATION and/or EXPERIENCE

Secondary School Diploma and minimum 5 years’ experience in a relevant environment. A Red Seal Cook or Chef designation is considered an asset. CCC Certification or other culinary designations are also considered an asset.

CERTIFICATES, LICENSES, REGISTRATIONS

HACCP, WHMIS, Workplace Harassment and Violence training to be completed annually.

Advanced Food Safety Training

Allergen Awareness Training

Must be bondable.