Regional Recreation Corporation of Wood Buffalo

  • Chef de Partie

    Job Location CA-AB-Fort McMurray
    Posted Date 4 weeks ago(2018/3/29 12:39 PM)
    ID
    2018-2145
    # of Openings
    1
  • Overview

    The Chef de Partie will be responsible for planning and directing food preparation. Assist the Executive chef, Executive Sous and Sous Chef’s with cooking, food set up, and menu planning activities for the operation of the department they are incumbent with. Managing the kitchen departments effectively on an hourly basis.. Perform all duties necessary to ensure that dishes are prepared according to restaurant/Lounge specifications.

     

    Position Type: 1 full time position Available

    Pay Rate: $29.91/hour (28.91 during probationary period) 

    Anticipated Start Date: April 2018

    Posting Period: Open until filled

     

    The collective agreement can be viewed by visiting:

     

    http://alberta.cupe.ca/files/2014/06/L1505rrcwoodbuffalo.pdf

     

    The Regional Recreation Corporation of Wood Buffalo, is a not-for-profit company, operating recreational facilities in the Wood Buffalo Region. The flag ship complex, MacDonald Island Park is Canada's largest community recreational, leisure, and social centre. Home to the Suncor Community Leisure Centre, Miskanaw Golf Club and Shell Place, MacDonald Island Park works under the umbrella of the Regional Municipality of Wood Buffalo. 

     

    First preference will be given to local candidates

    Responsibilities

    1. Ensures all company recipes and preparation requirements are met.
    2. Ensures temperature, seasoning and flavours are to specification.
    3. Ensures readiness for service and the pace is set for peak service times.
    4. Ensures all food is presented for service in a timely manner and in correct sequence.
    5. Assists the Sous chef and the Executive Sous Chef in developing new menus and dishes.
    6. Instructs cooks in preparation, garnishing and presentation of food and in new cooking techniques.
    7. Ensures that the storage of food meets company and statutory health and safety requirements
    8. Supports the Executive Sous Chef to train and develop the team to deliver food to specification and therefore exceed customer’s expectations.
    9. Assists in monitoring & controlling stock levels – daily, weekly and monthly ensuring there are no shortfalls.
    10. Ensures the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods.
    11. Communicates effectively within the section and the kitchen environment.
    12. Complies & implements all Health and Safety and Food Hygiene requirements.
    13. Performs other related work as required.
    14. Inventory Control

    Qualifications

    Education:

    • Completion of High school with Journeyman’s ticket or international diploma equivalent is required
    • Safe Food Handling certificate, Workplace Hazardous Materials Information System (WHMIS) Certificate
    • Requires a minimum 5 years to to 7 years of experience in a commercial food preparation.
    • Minimum 2 years of experience as chef de partie.

     

     

    Essential  Skills and Experience:

     

    • previous experience in the Culinary field required
    • Food Preparation Specializations include Stocks, soups and sauces, Cold kitchen, Meat, poultry and game, Fish and seafood, Vegetables, fruits, nuts and mushrooms.
    • Proficient with health and safety rules and regulations.
    • Effective verbal and written communication skills.
    • Strong organizational skills with attention to detail.
    • Good health and stamina and excellent eye hand coordination.
    • Be flexible in work schedules and have desire to learn.
    • Have a passion for customer service, be solutions-oriented and enjoy working in a fast-paced environment.
    • Ability to establish priorities and work independently as well as part of a team.
    • Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner.
    • Experience with Large volume convention and restaurant cooking
    • Strong interpersonal and problem solving abilities
    • Must exhibit a passion for food, desire to achieve perfection.
    • 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
    • Readily accept and achieve the objectives of all other job duties as assigned   
    • Ability to operate, clean, all equipment required in job function.
    • Ability to work flexible hours and days.
    • Ability to perform job functions with attention to detail, speed and accuracy

     

    Ability to perform job functions with attention to detail, speed and accuracy

     

    Desirable Skills and Experience:

     

    • Diploma Certification in a Culinary discipline is an asset
    • Computer skills in Microsoft Window applications is an asset

     

    PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

     

    • Hours of work for this position are as per the CUPE Collective Agreement. Some overtime may be required.
    • Some lifting up to 50 lbs. routinely is required. Work in close quarters that can be very noisy especially during busy periods.
    • Work in close proximity to grills and ovens and other modern kitchen equipment
    • Work environment is a busy fast paced kitchen/Formal dining room, golf course. Requires standing and constant movement for extended periods of time in hot, cold/refrigerated environment.
    • This position may require travel between our various facilities within the Wood Buffalo Region. Access to reliable transportation is necessary.

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