Chef de Partie
Required Skills
- Attention to detail
- Ability to work independently
- Strong organizational skills
- Adherence to Resort specifications
- Basic food handling and preparation knowledge
- Experience with various knife-cutting techniques
- Composure when executing high volumes
- Reliable, punctual, and flexible
- High tolerance for repetition
- Able to lift 50lbs and stand for long periods of time
- 5-7 years of equivalent culinary experience
Responsibilities
- Ensure the highest level of guest satisfaction is executed
- Ensure that the production, preparation, and presentation of food are always of the highest quality
- Take care of daily food preparation and duties assigned by superiors
- Ability to operate and maintain all restaurant equipment
- Complies with standard portion sizes, cooking methods, quality standards, and kitchen policies and procedures.
- Stocks and maintains sufficient food levels, while checking expiry dates
- Manage inventory levels and communicate order requirements with Executive Chef and Executive Sous chef
- Appropriately track food waste
- Educated on all menu items, their recipes, methods of production and presentation standards
- Train and motivate line cooks and other kitchen staff as required
- Assist in menu creation with Executive chef and culinary team members
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- Maintains a clean and sanitary workstation area
- Carry out any other duties as required by management
Interested applicants should email a cover letter and résumé to employment@sandpiperresort.ca with the position clearly stated in the subject line.
We thank all applicants for their submissions; however, only candidates who have been selected for further consideration will be contacted.