Title:Chef de Partie, Cabot Links
Reports to:Chef de Cuisine / Executive Sous Chef
Location: 18 Cabot Lane, Inverness, NS, B0E 1N0
Job Type:Full-time Seasonal
Built by dreamers, for dreamers.
As a Chef de Partie at Cabot, you will assist in preparation and delivery of high quality food items in a busy kitchen.
Core Accountabilities:
•Prepare the necessary food items as directed by the culinary management team in accordance with Cabot standards and in a timely and efficient fashion to ensure that there is no interruption to guest service
•Follow all recipes, weights and measures to produce quality food according to culinary management
•Keep work station clean and organized including fridge's/freezers, countertops and stove tops
•Keeps overproduction and food waste to a minimum in order to reduce food cost expense
•Will operate all kitchen equipment and conduct themselves with safety in mind at all times
•Ensure that all food products are handled, stored, prepared and served safely in accordance with company and government Food Safety guidelines
•Report any and all deficiencies in kitchen equipment functionality and quality of food products to the Chef de Cuisine in a timely fashion
•Adhere to all environmental policies and programs as required
•Ensure that station opening and closing procedures are carried out to standard
•Actively share ideas, opinions and suggestions in daily shift briefings
•Maintain proper rotation of product in all chillers to minimize wastage/spoilage
•Ensure organization of product when orders are received, and participate actively in ordering with the sous chef
•Have full knowledge of all menu items, daily features and promotions
•Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
•Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment
•Maintain a clean, neat and professional appearance, ensuring proper protective clothing is worn at all times
•Carry out and attend, if required, training courses, which are necessary for the performance of the role
•Follow kitchen policies, procedures and service standards
•Follow all safety and sanitation policies when handling food and beverage products
•Other duties as assigned by management
Qualifications:
•Previous experience in the culinary field required
•Diploma/Certification in a Culinary discipline an asset
•Strong interpersonal and problem solving abilities
•Highly responsible & reliable
•Ability to work well under pressure in a fast paced environment
•Ability to work cohesively as part of a team
•Ability to focus attention on guest needs, remaining calm and courteous at all times
Physical Demands:
•Constant standing and walking throughout shift
•Frequently lifting and carrying up to 50 lbs
•Occasional ascending or descending stairs and ramps
•Occasional kneeling, pushing, pulling, lifting
•Must be able to work in a hot, stressful, noisy kitchen
