Senior Chef de Partie
Core
Prepare and cook complete meals, coordinate kitchen production for assigned stations, and supervise 2-3 cooks to maintain food quality and safety standards.
Role type
Senior Chef de Partie (hands-on IC)
Builds
Restaurant meals, banquet dishes, and member event food
Domain
Hospitality / Commercial Kitchen
Required skills
Professional cooking techniques, food safety and sanitation, kitchen station management, staff supervision and training, menu execution, allergen management, waste reduction, inventory monitoring
Preferred skills
Cook's trade certification, Red Seal certification, FOODSAFE certification
Technologies
Commercial ovens, grills, refrigeration equipment, knives
Responsibilities
Prepare and cook complete meals according to recipes and presentation standards; Plan and coordinate food preparation for assigned stations; Supervise and assign duties to 2-3 cooks; Monitor food quality, temperature, and portion sizes; Instruct cooks in techniques and safe practices; Coordinate with service staff on dietary requirements and meal timing; Maintain clean and safe kitchen environments.