Job Description
Chef de Partie (NOC 62200)
LFG Queens Quay Restaurant Ltd. DBA QUEENS HARBOUR
Location: 245 Queens Quay West North Building, Toronto, ON, M5J 2K9
● Salary: $56,160.00 / Annually
● 8 vacancies
● Permanent employment, Full time; Minimum of 30 hours per week.
● We are open 7 days a week. Must be flexible to work any assigned shift as per business needs, including, Morning, Early Morning, Day, Evening, late Evenings, Weekend and Holidays.
● Start date: Starts as soon as possible.
● Benefits: You shall be eligible to be a part of the tip pool, shall also be entitled to duty meal discounts. After 6 months you will be entitled to basic life insurance, accidental death and dismemberment, long term disability, health, dental and extended health care. Employer will contribute 50% towards dental and extended health care.
Job requirements
Languages: English
Education: Certificate or Diploma in completion of a professional cookery or related program
Experience: 3 years to less than 5 years of professional cooking experience.
Credentials: Food Safe Level 1 (can be obtained and provide within 3 weeks of commencing employment
Work Conditions and Physical Capabilities: Physically demanding, Fast-paced environment, Repetitive tasks, Attention to detail, Work under pressure, Able to stand for long periods of time while cutting, stirring, grilling, frying and otherwise preparing food. Able to safely lift up to 50lbs by carrying large sacks of flour, sugar, frozen meats, vegetables and other ingredients.
Personal Suitability: Strong interpersonal and problem-solving abilities, Highly responsible & reliable, Ability to work well under pressure in a fast-paced environment, Ability to focus attention on guest needs, remaining calm and courteous at all times.
Responsibilities:
· Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
· Prepare dishes for customers with food allergies or intolerances.
· Prepare and cook food on a regular basis, or for special guests or functions.
· Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle).
· Conducts, coordinates and supervises inventories.
· Monitors material consumption and communicates to sous chef required food ordering, and equipment status on a daily basis to satisfy the daily production plan.
· Participates in the development of food products and menus as needed for menu presentations.
· Must be aware of content in catering manual.
· Executes countermeasures in the production in case of customer complaints.
· Supports training of kitchen staff on preparation, cooking and handling of food and Guide, motivate and develop the subordinate employees.
· Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis regulations are adhered to.
· Maintains and monitors quality, conducts quality control checks according to health regulations.
· Conducts quality checks of goods received.
· Monitors and ensures compliance with recipe specifications.
· Ensure that the area of responsibility is properly organized.
· Teach and train staff of production and presentation changes to menu items.
· Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights.
· Performs other related duties as assigned or requested by supervisor or management.
How to apply
By mail: 245 Queens Quay West North Building, Toronto, ON, M5J 2K9
By e mail: apply@queensharbour.ca