| Chef de Parti (Full Time Permanent) |
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| The Westin Nova Scotian |
| 1181 Hollis St, Halifax |
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Deep in the heart of downtown Halifax, The Westin Nova Scotian offers first class accommodations in elegant and historic surroundings. We are an employer of choice in this vibrant city, being named in the Best Places to Work in Atlantic Canada since 2013. With our 4 1/2 star Canada Select property offering 310 well-appointed guest rooms and 23,000 square feet of meeting space, our hotel is ideal for the business traveler, meeting planner, and leisure traveler alike. We are currently looking for Full Time Permanent Chef de Partie.
Job Summary: The primary duty of the Chef de Partie is to prepare high quality food to orders for guests based on established guidelines, keep work area clean and organized and conduct his or her self in a positive professional manner. Chef de Partie must lead by example and be a role model for the rest of the Unionized Employees.
QUALIFICATIONS:
- Culinary Journeyman Red Seal certificate.
- Minimum of 8 years cooking experience – with exceptional understanding of hot food production in a busy hotel setting.
- Experience in all areas in the kitchen including fine dining, banquets, and menu planning and cost control.
- Must have experience in leadership and positive Interaction with front of the House staff and management.
- Must have excellent communication skills.
- Must be viewed as a leader in positive interactions with front of house associates and management.
- Long stretches between days off can be possible in high volume times. Long hours sometimes required.
- Must be effective at listening, understanding, and clarifying concerns/issues raised by co-workers/guests.
- Must be able to work all shifts (mornings, evenings, weekends)
DUTIES & FUNCTIONS:
- Assume daily responsibilities according to schedule and business needs.
- Preparation of Outlet, Banquet and any other food requirements.
- Requisitioning of food, beverage and dry goods from the storeroom.
- Check daily food requirements and prepare them accordingly.
- Ensure that refrigerators, freezers, working areas and kitchen are kept clean.
- Ensure that equipment is functioning, sanitized and that maintenance is reported to Kitchen Management.
- Ensure strict control of waste and portion and help to control food quality and cost using standard recipe methods, pictures and maintain low inventory.
- Design specials for the day when required.
- Must comply with requests from departmental managers.
- Must work with culinary management on a daily bases in a professional manner and be open for positive or negative feedback on performance.
- Attend appropriate meetings.
- If needed: sweep, mop, wash down tables and general cleaning to ensure a clean and sanitary work place.
- Other duties as required.
RATE OF PAY: $18.70/hr
POSTED UNTIL: August 1, 2016 |
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