Chef de Partie | El Catrin Destileria

The Distillery Restaurants Corp. - Toronto, ON (30+ days ago)

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Are you an experienced cook who is looking for a new challenge? Does modern and traditional Mexican cuisine spark your interest? Do you want a workplace environment that is fun and team-oriented? Then Chef Olivier LeCalvez and his team at El Catrin Destileria sound like they are the right fit for you! We can hardly keep up with their success, so it's fine if you need to click HERE and catch-up.

WHY THE DRC?

GROW YOUR CAREER. Learn under the guidance of our talented Executive Chef team that is led by Chef Tim Miles, our Corporate Executive Chef, and Chef Michael Smith, our Corporate Executive Sous Chef. We proudly offer professional development and growth within the DRC restaurants.
$$$. Competitive pay, tip-out and food discounts at all our restaurants.
CONTESTS. Greatest Dish Challenge: A monthly cooking competition open to all DRC cooks with a $250 CASH prize. This is also a great opportunity to challenge yourself and have a panel of DRC Executive Chefs to try your food.
TRIPS. Yes, you read that right, field trips! Selected employees get the chance to visit artisan food producers, cooking demos, farms and suppliers to educate and inspire.
GOLDEN TICKETS. AKA more cool prizes awarded to team players that are recognized for their outstanding work ethic.

WHAT WE WOULD LIKE YOU TO BRING TO THE KITCHEN:
EXPERIENCE. Our ideal candidate has three to five (3-5) years of cooking experience in a fast-paced restaurant environment. Any supervisory experience is a bonus.
EDUCATION/TRAINING. Culinary degree/diploma and/or the equivalent in education and experience is considered an asset. A Food Handler certification must be completed, if not already, within your first three (3) months of employment.
LEADERSHIP. An exceptional leader with relationship building and communication skills.
ADAPTABILITY. The ability to work in a fast-paced, changing environment.
PASSION. You have a genuine passion and drive to create.
SOLUTION-ORIENTED. Strong problem solving skills.
PERSONALITY. Humility coupled with a good sense of humour.

YOUR TYPICAL DAY:
Maintaining established standards for the restaurant and assisting with new objectives
Supporting product, menu and recipe development
Assisting with ordering and inventory
Ensuring the kitchen is run according to health and safety regulations - giving necessary safety, hygiene and sanitation training to other staff members when needed.
Ensuring proper handling of equipment and utensils and trains staff accordingly
Performing routine checks on cleaning duties to see they are completed
Co-ordinates ordering, mise-en-place and delegation of production to see tasks are completed on time.
Following FIFO (first in, first out) method to maximize freshness
Working closely with cooks to ensure daily operations run smoothly and all food quality standards are met.
Assisting with training
Preparing, cooking and presenting dishes within your speciality
Managing and training any demi-chef de parties or commis working with you
Helping the sous chef and head chef to develop new dishes and menus
Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins
A chef de partie's primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.

Following recipes, portion controls and presentation specifications as set out by our Executive Chef
Preparing daily items according to instructions
Assisting in maintaining clean and organized stations
Assisting in cleaning food prep areas, equipment, and utensils, while strictly adhering to sanitation, food safety and hygiene guidelines
Following FIFO (first in, first out) method to maximize freshness
Moving food products and supplies between outlets when necessary
Reporting any equipment/utensil malfunctions/deficiencies to Chef on duty
Working collaboratively with BOH team members
Following and enforcing hygiene and safety standards set by the Public Health Department and the Company
Lead team by example to exhibit, encourage and motivate the DRC's Values & Beliefs
Other duties or responsibilities as assigned or required
More about our team: The Distillery Restaurants Corporation (DRC) is behind several unique concepts throughout the Distillery Historic District, one of North American's most exciting art and shopping destinations and home to some of the top-ranked restaurants and events venues in the City of Toronto. We provide à la carte dining, catering, group dining, special events and quick bites to more than 1 MILLION guests annually. As we approach the second decade since our inception, the DRC is showing no signs of slowing down. We know our ongoing success is directly attributable to our exceptional team that thrives in a performance-driven environment. Work with us; grow with us.

The Distillery Restaurants Corporation (DRC) is committed to providing an inclusive, barrier-free recruitment and selection process where candidates are respected, supported and valued. The DRC welcomes and encourages applications from people with disabilities. Please note that accommodations during every part of the recruitment and selection process are available upon request.

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