Chef de Partie
Fox Harb'r Golf Resort & Spa
Wallace, Nova Scotia
 

Chef de Partie

 

SUMMARY OF POSITION

 

 

 

A Chef de Partie, also known as a Station Chef, is in charge of a particular area of production. Each Chef de Partie may have several cooks and / or assistants, which are broken down into Demi Chef and Commis.

 

 

 

REPORTS TO

 

 

 

Executive Chef / Sous Chef

 

 

 

RESPONSIBILITIES

  • Ensures that all standards of the kitchen operation are maintained to a 5-star level of service
  • Prompt, efficient and courteous preparing /cooking of food
  • All par stocks of prep are accurate with respect to the occupancy of the hotel and pending functions
  • Completion of all tasks and duties assigned to them in proper manner
  • Ensures all recipes and methods are completed with accuracy and precision
  • Cleans station on a regular basis to ensure compliance with health standards and hotel cleanliness standards
  • Ensures hotel grooming and appearance standards are met
  • Ensures all health and safety procedures and policies are adhered to
 

 

 

QUALIFICATIONS / EDUCATION

 

 

  • Cook Red Seal Certificate / Registered culinary student
  • Safe Food Handling Certificate
  • Workplace Hazardous Materials Information System Certificate (WHMIS)
  • Emergency First Aid and Cardiopulmonary Resuscitation (CPR)
  • Minimum of 3 years experience in a 4 – 5 star premier resort setting, or fine dining restaurant
  • Knowledge and skill in preparation and production in: Saucier, Garde Manger, Grillardin, Butchery (meats and fish), pastry if applicable
  • Must have excellent interpersonal and communication skills
  • Has passion for the industry
How to Apply
Contact Name: Ann Jeffreys
Mailing Address: 1337 Fox Harbour Road
Phone: 902-257-1801
Fax: 902-257-1952
Email: ajeffreys@foxharbr.com
Website: www.foxharbr.com
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