Chef de Partie (SFU Discovery Cafe, Burnaby, BC)

" Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: * Supervise, coordinate and participate in activities of cooks and other associates engaged in preparing, cooking and serving food. * Ensure all food handling, sanitation and customer service standards are met. * Supervise hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. * Prepare high-quality food items according to standardized recipes to meet production, delivery and service schedules. * Ensure proper presentation, food quality, portion control and maintenance of proper serving temperatures. * Track food use, waste and consumption to requisition or purchase product. * Receive and inspect product and supplies for quality and quantity to ensure appropriate inventory. * Help select and develop recipes and menus. Qualifications: Think you have what it takes to be one of our Chefs? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role: * Red Seal Certification. * Post-secondary education in culinary or related studies. * Three years of kitchen management experience. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation. * Basic supervisory skills, capable of motivating, leading and developing associates. * Creative ability to apply trendy food items and presentations to operations. * Excellent interpersonal, communication, and organizational skills. * Able to work in a fast-paced environment, paying attention to accuracy and detail. * Knowledge of Microsoft Excel and Word. "

Directs and coordinates kitchen operations, supervising food production and service associates to ensure quality and sanitation standards. Manages hourly staff through scheduling, training, and performance reviews while overseeing inventory and recipe development.

Requires Red Seal Certification and post-secondary education in culinary arts along with three years of kitchen management experience. Candidates must possess strong supervisory skills and a comprehensive knowledge of food trends and cost controls.

Identified from the job description. Confirm important requirements above.

• Kitchen Management
• Food Production
• Staff Supervision
• Sanitation Standards
• Recipe Development
• Portion Control
• Inventory Management
• Menu Planning
• Interpersonal Communication
• Organizational Skills
• Microsoft Excel
• Microsoft Word

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

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week