CHEF DE PARTIE - LOCATED IN CALEDON (ALTON), ONTARIO
A Chef De Partie (CBP) at Osprey Valley has an important role in the culinary department. The CDP is responsible for the execution of all food menu items in an accurate and efficient manner. The CDP supports Culinary Management to ensure that Osprey Valley consistently delivers high-quality food products, as well as working cohesively with the culinary team to always support the successful execution of the food menu.
Key Roles:
Be enthusiastic, energetic and demonstrate a genuine positive demeanor throughout the shift while working collaboratively with the culinary team.
Ensure every guest receives the Osprey Valleyfood experience and leaves eager to return.
Recipe adherence and menu production management
Inventory management conducted through accurately handling all ingredients
Operation systems adherence for execution, organization, and cleanliness
Reports directly into the Executive Chef and Exec Sous Chef
Competencies:
Cooking Skills: exceptional level of cooking prowess which ensures that any part of menu production or culinary operation can be successfully supported.
Organization: can effectively move between tasks and prioritize appropriately between execution, operational tasks, and cleanliness.
Time Management: effectively manages time to achieve business goals while satisfying the guest service needs.
Communication: provides regular and relevant information on product quality and availability to management and culinary team
Reliable: able to earn trust and take on tasks as assigned and required by Chef
Ability to Multi-Task: able to take on different tasks and perform multiple duties simultaneously.
Detailed Responsibilities:
Attends daily shift briefing with culinary team to receive updates on product, inventory, projected shift sales, and upcoming events and promotions
Manages food quality, portion control and plate presentation through 100% recipe adherence
Liaison with supplier delivery employees/ receiving dept to ensure accuracy of delivery and invoice while ensuring product quality meets standards
Gives support to product and recipe development
Assumes responsibility in the absence of management
Provides assistance/ training to other staff members when needed
Maintain and contribute to cleanliness, organization, timing, uniform, grooming, production, food quality, and consistency through completion of operational checklists.
Compliant with all safe food handling, health & safety, and WHIMIS requirements
Practice safe food handling and overall kitchen safety
Complete understanding of F.I.F.O. and product yield
Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with health and safety regulations
Keep inventory of all products that may need to be stocked, pulled, and/or prepped - keep management informed of food quantities and quality in prep, on the line, and in holding
Communicate effectively between alternate shifts (am and pm) and ensure station is stocked and ready for service for current and incoming shift
Ensure proper rotation, labelling, and dating of all products
Ensure all products are prepared, held, and served at correct temperatures and correct visual appearance
Accurately complete all orders with uncompromising quality and consistency as per Osprey Valley and Chef specifications
Complete all food production and prep sheets as well as monitoring daily prep production
May be assigned to work multiple stations throughout the shift
Education and Job Requirements:
Minimum of five years culinary experience in a full-service restaurant, 1 year as CDP
Must possess a Food Handlers Certificate or acquire one within three months of hire date
Experience in a new restaurant opening considered an asset
Culinary degree or diploma considered an asset but not required
Food Safety Course and W.H.M.I.S. training
Ability to work flexible hours including mornings, days, evenings, nights, weekends, and holidays, based on business needs
Must be able to carry and lift items weighing at least 25 lbs, must be able to stoop and bend.
Must be able to stand and move for extended periods of time to continuously perform essential job functions.
Expected Start Date: April/May 2024
Job Type: Full-time positions available
Accommodations/housing support: available based on program eligibility.
Only candidates invited for an interview will be contacted.
_TPC Toronto at Osprey Valley is an equal opportunity employer and is committed to diversity and inclusiveness in all areas of our business. We are working proactively to be fair and reasonable in practice and to build diversity into our teams. Accommodations are available on request for candidates taking part in all aspects of the selection process. _
Please visit us online to learn more:
Job Types: Full-time, Part-time, Fixed term contract, Seasonal, Internship / Co-op
Pay: $22.00-$25.00 per hour
Benefits:
Discounted or free food
On-site parking
Store discount
Flexible Language Requirement:
French not required
Schedule:
Day shift
Evening shift
Holidays
Weekends as needed
Supplemental pay types:
Tips
Ability to commute/relocate:
Caledon, ON: reliably commute or plan to relocate before starting work (required)
Application question(s):
Are you legally eligible to work in Canada?
Experience:
Culinary: 4 years (required)
Licence/Certification:
Food Safe, SafeCheck, Food Handler or equivalent (required)
Work Location: In person
Expected start date: 2024-05-01