Chef de Partie - Jobs in Ucluelet, BC

Job Description

Chef de Partie’s responsibilities include but are not limited to preparing your station as well as assisting in other areas of the kitchen as required, and ensuring service of the highest quality food products. The Chef de Partie will participate in menu planning and implementation with the Executive Chef, Executive Sous Chef and Sous Chef. The Chef de Partie will train, motivate, and lead your subordinates. You directly influence the skill, knowledge, attitude, communication and team spirit of the culinary team.While working with Black Rock Oceanfront Resort, and its affiliates, the right candidate will conduct themselves in accordance with our Core Values: Take Ownership, Integrity, Make a Difference, Professionalism.This position requires:Excellent Teamwork and Communication SkillsAbility to Multi-Task and Work Under PressureAbility to work in high-paced, physically demanding environmentMinimum 2 years 1st Cook experience (Preference given for 4- or 5-Star Resort/Hotel experience)Successful completion of an accredited culinary programRed Seal requiredFirst-Aid requiredHACCP experience an assetAble to Lift/Move up to 40 lbs.Fluency in reading, writing, and speaking EnglishPosition Responsibilities:Produce and Plate Entrees for dining service and banquet functions for up to 150 guestsEnsure completion of daily Mise en PlaceParticipate as a team player to ensure top-quality service, assisting as necessaryEnsure product and recipe knowledge is thorough and currentMonitor inventory storage, handling, and usage to maintain freshness and quality(FIFO)Assist the Executive Chef and Sous Chef in planning and implementation of menus, promotions, specials, etc.Ensure action and completion of tasks as assigned by Executive Chef and Sous ChefAssist Executive Chef in scheduling, dispersal of gratuities, and other administrative functions as reasonably requiredLead and Motivate culinary staff by giving active assistance and trainingStrive to continually improve efficiency of operations and decrease costs, through such avenues as strategic purchasing, without decreasing service standardsMaintain cleanliness and organization in the kitchenAbide by Black Rock Resort’s standards for cleanliness, quality, and safe handling practicesKeep customer service (external and internal) a priority at all timesLead by example and enforce proper dress, grooming, and hygiene standardsConduct checks on equipment for proper functioning and cleanliness, including refrigeration and freezer units twice dailyPerform other duties as reasonably required by the Executive Chef and Sous ChefComply with all Black Rock Health & Safety and Security regulationsStrictly adhere to all Black Rock Oceanfront Resort policies and proceduresThis job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position.Subject to the successful candidate’s performance, and competition from other potential candidates, there is an opportunity for advancement to other roles or positions within the company.