Chef de Partie

Compass Group Canada LTD - Ottawa, ON (30+ days ago)

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Company Description
We are Canada’s leading food service and support Services Company with over 24,000 associates working across the country and $16 billion USD in revenues.

Our associates impact the lives of millions of people across Canada each year by serving delicious, nutritious meals and by providing cleaning and maintenance services in a variety

Job Description

CORE EXPECTATIONS

Able to consistently demonstrate extraordinary guest service based on the 7 essentials of Exceptional Customer Service.
Must strive to go above and beyond, following the You First program guidelines.
Provide friendly, enthusiastic, and courteous service at all times; respond to customer inquiries regarding service; communicate to guests to help them understand the proper use of the Dining Room.
Ability to interact with customers and co-workers in order to assure compliance with company service standards, and company inventory and property control procedures.
Must have sufficient mobility to perform assigned tasks within production and service time frames established for the job.
Maintain a high standard of personal appearance and hygiene at all times, by presenting themselves on-time, well-groomed and in full-approved uniform.
Able to utilize all resources of food according to Q&A.
Ensures the safe operation of kitchen equipment and the environment by checking for and reporting hygiene and safety hazards to Sous Chef and Executive Chef.
Follows instructions in departmental recipe books. (WEBTRITION)
Maintains all departmental standards and procedures.

KEY RESPONSIBILITIES
Daily entries into HACCP logs, temperature logs, production logs, waste logs and preparing food samples for testing and future reference.
Responsible for the cooking of items for the station as required for the service.
Ensures products are labeled and dated correctly.
Assigns prep lists for the stations and ensure that the quality and proper par levels are being met for service.
Maintains the level of training of employees on the station, including all Cook 1,2,3 and General help.
Follows the recipe book and forecasted numbers for the following day.
Monitors condition of food in storage to prevent spoilage and contamination of food respecting FIFO procedures to control waste and minimizing over production.
Rotates food in refrigerator, freezer or storage are and places food in clean containers.
Estimates, according to batch cooking, when and how much product needs to be cooked for service and back up.
Selects, identifies and applies spices, herbs and condiments.
Oversee all food production for the station
Produces and presents food in a safe, hygienic manner with correct taste, temperature and visual appeal.
Ensures foods are produced and served at the correct time.
Maintains the area in a clean and safe manner.
Ensures correct portioning of products. Maintains consistency of all presentations and garnishes.
Demonstrates a thorough understanding of all menus, recipes and standards for the area.
Performs other tasks as assigned by management, not limited to the duties listed above.

Qualifications

JOURNEYMAN’S COOKS CERTIFICATE RED SEAL (INTER-PROVINCIAL)

BILINGUAL (French and English)

4+ years of culinary experience in a high volume setting

Successfully completes all of Compass required training

Additional Information

Must have open availability

Schedule based on client contracts (25-40hrs/week)