Chef De Partie/Jr. Sous Chef

Job summary

Responsible for supporting Back of the House operations, ensuring high food quality standards, and managing kitchen staff. In the absence of the Executive Chef, the role leads and oversees all departmental operations and safety protocols.

Job details

Responsible for supporting Back of the House operations, ensuring high food quality standards, and managing kitchen staff. In the absence of the Executive Chef, the role leads and oversees all departmental operations and safety protocols. Requires a Red Seal certificate, current Food Safe handling certification, and 3-5 years of experience in a supervisory role within a high-volume food service operation. Proficiency in Microsoft Office and strong leadership skills are essential.

What you’ll do

Responsible for supporting Back of the House operations, ensuring high food quality standards, and managing kitchen staff. In the absence of the Executive Chef, the role leads and oversees all departmental operations and safety protocols.

Requirements

Requires a Red Seal certificate, current Food Safe handling certification, and 3-5 years of experience in a supervisory role within a high-volume food service operation. Proficiency in Microsoft Office and strong leadership skills are essential.

Listed skills

• Customer service · Preferred
• Inventory Control · Preferred
• Leadership · Preferred
• Food safety · Preferred
• Communication · Preferred
• Microsoft Office · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen Management
• Menu Planning
• Food Safety
• Staff Training
• Inventory Control
• Plating Presentation
• Leadership
• Communication
• Microsoft Office
• Customer Service
• Food Costing
• Scheduling

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades
• Manufacturing