2 meilleures offres (pastry chef, thornbury on) (à pourvoir)

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Chef De Partie
Living Water Resorts —Collingwood, ON
- 23,55 $ de l’heure
- Fins de semaine au besoin
- Windows
- Compétences en informatique
- Leadership
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Lead Cook
Aramark —Meaford, ON
il y a 6 jours

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Sabitri's Global Cuisine —Owen Sound, ON
*Education:* Secondary (high) school graduation certificate required. Handle cash transactions and operate POS systems such as Micros POS efficiently.
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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : pastry chef (thornbury on)

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Chef De Partie

Living Water Resorts -
Collingwood, ON

Postuler rapidement

Détails du poste

Saisonnier
23,55 $ de l’heure

Profil recherché

Utilisation d'un ordinateur
Mention Sceau rouge
FoodSafe
Boucherie
Windows
Systèmes d'information sur les matières dangereuses utilisées au travail
Compétences en informatique
Leadership
Compétences en communication

Description complète du poste

JOB TITLE: Chef de Partie

DEPARTMENT: Kitchen – Lakeside Seafood & Grill

REPORTS TO: Sous Chef / Executive Chef

SUPERVISES: First Cooks, Second Cooks, Third Cooks and Kitchen Stewards (in collaboration with the Sous Chef)

Living Water Resorts prides itself in its people and is committed to attracting and retaining the best talent. From part-time to full-time jobs, seasonal, co-operative education experiences to Leadership positions, Living Water Resorts offers you the perfect place to build your resume.

Position Summary

The Chef de Partie (CDP) is responsible for running an assigned kitchen station and ensuring all food is prepared, cooked, and presented to the highest standards of quality, consistency, and accuracy. This position supports the Executive Chef and Sous Chef by maintaining efficient production, supervising junior cooks, and upholding kitchen standards.

When the Executive Chef and Sous Chef are not present, the CDP assumes full responsibility for kitchen operations, service flow, and staff direction.

This role requires strong culinary skill, attention to detail, disciplined kitchen habits, and the ability to deliver consistent results under pressure.

Key Responsibilities

1. Culinary Standards & Service Execution

Prepare, cook, and plate all dishes according to approved recipes, portioning, and presentation standards.
Maintain a no-compromise approach to quality, consistency, and guest satisfaction.
Work all stations as needed: grill, sauté, garde manger, pastry, breakfast, lunch, and dinner service.
Maintain service flow during peak periods and verify that all plates leaving the kitchen meet quality expectations.
Support menu development by testing new dishes and providing input for seasonal changes.
Maintain mise en place, ensuring all ingredients and tools are prepared, labeled, and organized before service.

2. Team Leadership & Development

Guide and support junior cooks assigned to your station; provide coaching, feedback, and hands-on training.
Lead by example in behavior, professionalism, punctuality, and work ethic.
Promote strong communication and teamwork across all stations.
Ensure staff follow kitchen rules, policies, and production standards.

3. Operational Responsibilities

Support food cost control by following standardized recipes, portioning accurately, and minimizing waste.
Ensure proper receiving, rotation (FIFO), labeling, and storage of all products.
Maintain accurate inventory levels and communicate shortages promptly to leadership.
Assist with banquet production, special events, and resort-wide functions as required.
Maintain a clean, organized, and sanitized workstation at all times, including equipment, tools, shelves, coolers, and prep areas.
Follow daily production lists and contribute to efficient workflow and station readiness.
Adhere to schedules, station responsibilities, and all Living Water Resorts policies and procedures.

4. Health, Safety & Compliance

Follow all Public Health regulations, Safe Food Handling standards, and WHMIS requirements.
Maintain professional grooming and uniform standards daily.
Use knives, ovens, fryers, chemicals, and hot equipment safely and responsibly.
Model safe working practices for all team members and report safety hazards immediately.

5. Continuous Improvement

Contribute ideas for improving menu items, recipes, efficiency, and overall guest experience.
Support implementation of updated standards, procedures, and kitchen initiatives.
Take ownership of station operations and demonstrate accountability for quality and consistency.

Qualifications & Requirements

Culinary School diploma or completed apprenticeship (minimum 2 years).
Journeyman’s Papers and Red Seal Certification required.
Minimum 4 years experience in a comparable culinary environment.
Valid Food Safe Handling and WHMIS Certificates.
Strong knowledge of butchery, seafood, and shellfish preparation.
Ability to work efficiently under pressure while maintaining quality.
Strong organizational and communication skills.
Basic computer literacy (MS Windows or Apple iWorks).
Professional attitude, appearance, and leadership presence.

Working Conditions

Commercial kitchen environment with hot surfaces, open flames, fryers, ovens, and cleaning chemicals.
Requires bending, reaching, lifting up to 30 lbs, and standing/walking for extended periods (average 8 hours per shift).
Must be available for early mornings, evenings, weekends, holidays, and peak business periods.

Additional Notes

The Chef de Partie role requires initiative, responsibility, and a hands-on approach. The CDP must demonstrate professionalism, adaptability, and the ability to prioritize tasks efficiently. Duties may be adjusted based on business needs or organizational changes.

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Chef De Partie

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