Overview

Responsibilities

Chef de Partie who is responsible for knowing all cooking areas of the kitchen, leading kitchen production, setting a cooking standard in the kitchen, and supporting the line and prep cooks in maintaining an organized and efficient kitchen. The Chef de Partie ensures and maintains safety and quality standards, trains kitchen staff, assists in inventory control, and oversees proper cleaning procedures in all kitchen areas.

Essential Duties:

• Maintains adequate supply of all prepared products on hand and ensures the proper storage.
• Ensures compliance with health, safety, sanitation and alcohol awareness standards.
• Trains, supervises, schedules and assists in evaluating staff.
• Assists in all kitchen activities to ensure that guests received high quality food items in a timely manner.
• At peak times, lead the line staff in the execution of dishes and sets the pace of product delivery together with the Lead Chef. Ensure that key proteins are prepared to the correct cooking temperatures by taking the lead or very closely monitoring the performance of the line cooked assigned the duty.
• Organizes the day's prepping for the cooks and restaurants.
• Supervises line set-up and prepping.
• Makes note of low inventory items for management; may order necessary food items and assist in receiving items as needed.
• Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and hotel requirements.
• Assists in the training, scheduling and supervision of kitchen staff; ensures all cook's duties have been performed during shift.
• In absence of the Lead Chef, arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow.
• Assigns in details, specific duties to subordinates and instructs them in their work.
• Checks and ensures that specific instructions are carried out as directed and provide constructive feedback to staff.
• Ensures the food being served in the employee cafeteria is of good quality and healthy.
• Supervises and ensures that the quality of all food prepared in the kitchen is up to standards.
• Tastes all food being prepared, temperature and visual appearance for quality assurance.
• Ensures that all dishes are uniformed and that established portion sizes are adhered to for consistency.
• Coordinates closely with the Lead Chef in determining quality and quantity of food material to be purchased and prepared.
• Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, and poultry products.
• Checks maintenance of all equipment located in the areas under supervision. Make every attempt to prevent damages or losses of equipment.
• Prevents the use of spoiled or contaminated products in any place of food preparation.
• Assure that soiled or damage serving utensils are not put in to use, watch particularly broken china and glass wares and trains staff to follow this rule.
• Inspect supplies and goods purchased to ensure quality.
• Assists with other duties as assigned by Lead Chef or Director of Food & Beverage.

Qualifications

• High School diploma or equivalent is required.
• Minimum of 2-3 years of work experience in food preparation, or equivalent combination of education and food preparation experience required.
• Prior work experience in upscale or luxury hotel work environment preferred.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• Position entails working nights, weekends, and/or holidays.
• Possesses strong attention to detail, organization and cleanliness.
• Strong communication and listening skills with excellent speaking, reading, and writing ability.
• Fluency in English; additional languages preferred.
• Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods of time.
• Ability to occasionally move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms.
• Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
• Ability to operate potentially hazardous equipment.

Hard Rock Ottawa values diversity and is an equal opportunity employer. We are committed to providing employment accommodation in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act.

If you require accommodation to apply or if selected to participate in an assessment process, please advise Human Resources.

We thank all candidates for their interest, however, only those being considered for an interview will be contacted.