Chef de Partie- Senior (NOC 62200)
TIGH NA MARA SEASIDE SPA RESORT & CONFERENCE CENTRE
1155 Resort Drive, Parksville, British Columbia, V9P2E3
· Salary: $28.90 / hour
· 3 vacancies
· Terms of employment: Permanent employment, Full time: 30 hours / week +
· Start date: As soon as possible
· Benefits: Tools for culinary, after 3 months of employment shall be eligible for extended benefits plan (employer pay 50% of premiums for employee and family), use of the facilities (pool, sports court, beach, fitness room), subsidized meals, discounts/reduced pricing on in-resort facilities, and many more. (Detailed information is available through Human Resources) Paid vacation (4% remuneration of the gross salary).
· Employment conditions: must be available to work in any shift including Morning, Day, Evening, Weekend and Holidays
Job requirements
Languages: English
Education: completion of secondary education or several years of industry experience.
Experience: 3 or more years of professional cooking experience.
Credentials: Safe Food Handling certificate
Work Conditions and Physical Capabilities and Personal Suitability: Fast-paced environment. Results-oriented with the ability to be flexible and work well under pressure. Tight deadlines, handling heavy loads, Physically demanding, high attention to detail, Standing for extended periods, Bending, crouching, kneeling. Dependability, Efficient interpersonal skills. Initiative, possess strong organizational skills. Reliability, Team player. Leadership skills. Honesty. Confidentiality and fairness. Effective planning, and time management skills for seamless coordination of culinary operations. Capability of articulating and embodying the visions of the restaurants. Ability to take direction and embrace feedback.
This role is a respected role in the kitchen’s operation, often acting as a steppingstone to more senior culinary positions such as Sous Chef or Head Chef.
Responsibilities include (but are not limited to):
· Prepare and cook food on a regular basis, for special guests or functions including banquets and buffets.
· Prepare and cook meals and specialty foods including dishes for guests with food allergies or intolerance.
· Train junior staff in preparation, cooking and handling of food.
· Instruct cooks on a daily basis in preparation, cooking, garnishing and presentation of food.
· Supervise cooks and other junior kitchen staff & ensure all kitchen team members are aware of standards and expectations.
· Promote professional work conducts among colleagues.
· Analyse operating costs, maintain records of food costs, consumption, sales and inventory, keep overproduction and food waste to a minimum and ensures proper rotation, labelling, and storing of food in order to reduce food cost expense.
· Requisition food and kitchen supplies and ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
· Report any and all deficiencies in kitchen equipment functionality and quality of food products to Sous Chef or Executive Chef immediately.
· Prepare list of food products required for station for Sous Chef’s order and approval.
· Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
· Must have knowledge of the establishment’s culinary genres as well as full knowledge of current and upcoming menu items.
· Adhere to all expenditure limits for labor, food costs, and expenses, while maintaining consistent high-quality dishes.
· Maintain a positive and collaborative team environment.
· Maintain high standards in cleanliness, appearance, and hygiene.
· Other duties as assigned.
How to apply
Email applications only or via our website: careers@tigh-na-mara.com or tigh-na-mara.com