Chef de Partie/Junior Chefs – up to $75,000
Core
Prepare and present high-quality dishes across breakfast, lunch, dinner, and special events in a fast-paced, high-volume kitchen environment.
Role type
Chef de Partie / Junior Chef
Builds
Multi-national cuisine dishes for guests at a premium golf resort and lodge
Domain
Hospitality / Fine Dining / Banquet Operations
Required skills
Commercial Cookery certification (Cert III), menu development, multi-national cuisine preparation, stock rotation and waste management, food safety compliance (HACCP/WHMIS), section leadership, banquet operations, high-volume cooking, pressure management
Preferred skills
Experience in A La Carte, C&E, Weddings, Fine Dining, and Casual Dining, supplier relationship management, innovation in classical and modern techniques
Technologies
HACCP, WHMIS
Responsibilities
Run kitchen sections for various meal services, contribute to menu development, ensure product quality and customer expectations, adhere to strict hygiene and safety guidelines, manage stock rotation to minimize waste, work in a fast-paced high-volume environment
Seniority
Junior to Mid-level, hands-on IC