Junior Chef de Partie (Cold Kitchen)

Primary Purpose:
The Cold Kitchen is a department within the central kitchen that involves catering and events, retail food programs, and the Culinary Centre open kitchen market concept.

The Junior Chef de Partie plays a lead role within the cold kitchen supervising and guiding junior cooks and overseeing production primarily for the retail food production ensuring efficiencies, outcomes, and accountability in the day-to-day kitchen production. Assists in the implementation of menu items, best kitchen practices, and contributes to the ongoing learning and development of the kitchen team.

Nature of Work:
This position reports directly to the Executive Sous Chef and the Executive Chef. This position plays a lead role in the kitchen working as a part of a team in a fast-paced, high-volume food production and kitchen environment providing support and assistance to the Sous Chefs and other team members.

The schedule is generally Sunday to Thursday 1pm – 9:30pm and Saturday 8am - 4:30pm subject to change based on business demands.

Typical Duties or Accountabilities:

• Prepare food according to standardized recipes, menus, and specifications.
• Contributes to the culinary development and creative presentations of food and menu items.
• Provides direction to junior cooks ensuring workflow, timeline, and standards are met.
• On a daily basis, ensures a full scope of their kitchen department to proactively identify and solve challenges and make corrective actions.
• Production of hot and cold foods including high volume production, short order, and interactive presentation cooking.
• Works in an open kitchen environment with customer interaction.
• Ensures knowledge of the menu items and allergens.
• Demonstrate professionalism and customer service ensuring a positive customer experience.
• Assist in the production and presentation of corporate catering and high-profile special events.
• Adhere to departmental standards, policies, procedures, and safety requirements conducive to a safe working environment.
• Ensure the highest level of Food Safe Handling in approaching work tasks.
• Sanitation and maintenance of work stations and kitchen equipment.
• Follow department procedures and standards.
• Works collaboratively with other staff to ensure seamless customer service, which includes but is not limited to covering sick and vacation time.
• Treats all confidential information and materials in a confidential manner.
• Collaborates with others as required to complete assignments and support team efforts.
• Assist in other areas of the kitchen as needed.

Qualifications

Education:

Red Seal Journeyman’s Cook Certificate required. An equivalent culinary certification may be considered.
A Food Safe Certificate is required.
WHIMIS Certificate is required.

Experience:

• Minimum 5 years of related culinary experience within a full-service or multi-unit operation and minimum 2 years supervising and leading a team combined with a proven track record of maintaining high standards of productivity, efficiency, and growth in the culinary arts and hospitality industry.
• Experience in high volume food production is required.
• Catering and event experience would be considered an asset.
• Experience directing and supervising kitchen staff is essential.
• A combination of work experience and education may be considered.

Skills:

• Ability to communicate effectively, delegate tasks, and organize junior cooks and work area.
• Ability to focus on cooking tasks in a high-paced environment with changing priorities.
• Follow production scheduling, recipes, and specifications to ensure procedures and standards of food quality are met.
• Ability to be creative with food and menu items and excel in food presentation.
• Ability to adapt and scale recipes to production levels and application.
• Ability to multitask.
• Ability to problem solve.
• Exceptional work ethic. Flexible, positive, and energetic with the ability to work under pressure.
• Maintain engagement with the Sous Chefs and team, supporting and anticipating next tasks and objectives.
• Ability to accept and respond positively to constructive feedback.
• Ability to adapt and work calmly in a sometimes fast-paced environment with regularly changing priorities and tasks.
• Ability to do medium to moderate lifting.
• Ability to work independently and collaboratively as a team member.
• Must excel in customer service and enjoy working in a kitchen and University environment.

Department: Culinary Services

Status: Term 1 year with the possibility of extension or becoming permanent

Employment Group: CUPE 1975

Shift: Shifts are generally Sunday to Thursday 1:00 pm – 9:30 pm and Saturday 8:00 am - 4:30 pm. Hours are subject to change based on business demands.

Full Time Equivalent (FTE): 1.0

Salary: The salary range, based on 1.0 FTE, is $20.38 - 23.75 per hour. The starting salary will be commensurate with education and experience.