Chef De Partie
The Chef de Partie, reporting to Chef / Sous Chef, is responsible for overseeing the day-to-day kitchen operations, which may include food production for all locations within Red Shores Charlottetown. Accountable for the high caliber of food service for guests and staff though proper preparation and presentation of food and maintenance of a clean and organized workspace in compliance with health and safety legislation and internal control procedures. This position provides feedback to Chef / Sous Chef regarding employee performance management. Supports kitchen operation in the administrative functions of food cost control and inventory control in addition to being a point of contact in the Chef's or Sous Chef's absence.
Supervisory:
- Effectively assist Chef / Sous Chef in the supervision of employees to be accountable for their roles and responsibilities and manage results generated from the performance of these accountabilities.
- Train new employees, and recommend follow up training if required, for all positions in the kitchen. If follow up training is required, the Sous Chef will set a development plan in place for employee and ensure employee has training buddy with regular check ins.
- Ensure scheduled staffing levels are met based on operational demands- replace sick calls, relocate staff if help required and make decisions on early outs and or cancelled shifts. (FTE management)
- Monitor break schedule and provide back up.
- Set a positive example and specifically lead Cook I, Cook II, Cook III, Dishwashers to ensure efficient and accurate completion of duties.
- Ensure staff is working within the guidelines of the Occupational Health and Safety Act. (OHSA) and safe food handling processes and that HACCP standards are being adhered to (monitor temperatures and ensure safe food preparation)
- Participate and assist in leading at Departmental meetings
Menu:
- Assist Chef / Sous Chef in Inventory management, through ordering and receiving product. Verifying stock levels and being directly involved in monthly counts. Recommend daily lunch/dinner specials from excess produce or products in inventory.
- Monitors and recommends menu substitutions and ensures proper quantities
- Menu creation and execution, monitor production to ensure appropriate food-costing levels
- Assist in development of new menus by implementing menu-engineering tactics.
- Oversee receipt of deliveries and ensure all stock is in proper order, relocated accordingly and any deficiencies noted-ensuring quality and quantity.
Operations:
- Assists Chef / Sous Chef in planning and monitoring of overall food production at Red Shores
- Oversee the kitchen operations to ensure a high caliber of internal and external customer service
- Freedom to resolve staff and guest concerns quickly to ensure customer satisfaction is addressed. Ultimate decision authority to resolve immediate food quality customer concerns including substituting food products based on allergy or dietary restrictions
- Escalate issues that may impact change upon current F&B policies or procedures to Chef or Sous Chef.
- Report Issues with maintenance and sanitation of Kitchen, kitchen equipment and appliances, and all work and food storage areas.
- Minimum 5 years kitchen experience, Red Seal Certification or equivalent job experience a must.
- Experience with ordering, menu creation, maintain cost and quality standards and can be a leader to Cook 1's, 2's, 3's and dishwashers.
- Able to perform the duties of the Sous Chef in their absent, with excellent communication skills and ability to work effectively under pressure.
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