Under the direct supervision of the Executive Chef, the Senior Chef de Partie is responsible for the smooth culinary operation of an entire shift, resulting in high guest satisfaction, and positively contributes to an entrepreneurial culture that is nimble, energized and growth oriented! Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadian's learning environment while establishing a safe and welcoming work environment for all team members.
Key Accountabilities
Exceeds guest expectations by providing outstanding customer service
Helps create an engaged work environment by choosing positivity and fun, recognizing excellent peer performance, and by caring about and supporting our colleagues every day
Provides leadership, direction and mentoring to the kitchen team while providing continuous coaching for success to achieve high performance
Schedules and supervises direct reports; takes charge of ordering food and non-food items as per the operational needs
Performs and directs team members to prepare, pre-cook, cook and present menu items in a timely fashion, following standardized recipes
Prepares, pre-cooks, cooks and presents menu items or assists on the floor as required
Maintains budgeted labor and food costs
Submits food product requirements to the Executive Che f for approval
Provides suggestions for the development of new food items, standardized preparations and par stock levels
Trains team members in new culinary techniques through floor demonstrations and/or monthly meetings
Reviews monthly inventory reports, analyzes discrepancies and takes appropriate action
Develops and cultivates strong working relationships with all stakeholders; guests, ownership and team members
Ensures compliance with licensing laws, health and safety and other statutory regulations
Responsible for maintaining the kitchen and all storage in safe and sanitary condition
Follows FIFO and encourages team members to follow the same at all times
Responsible for overall culinary operation in the absence of the Executive Chef
Ensures compliance with licensing laws, health and safety and other statutory regulations
Manages other initiatives as required
Performs other duties as as signed or directed
Education and Qualifications
Secondary School Diploma; Post-Secondary Culinary program education
Minimum 4 years in Culinary Management
RED SEAL certification or current enrollment in a Culinary program towards Red Seal an asset
Food Safety Certification
Ability to successfully obtain a Criminal Background Check
Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
Computer literacy in MS Office
People-focused and committed to service excellence
Proactive and solution-oriented with a drive to succeed
Work Environment Considerations
Regular kitchen environment, standing and walking for long periods of time.
