Chef de Partie

Vancouver, BC (view on map)

Posted 22 hours ago

Job Description

Position: Chef de Partie
Reports to: Executive Chef
Business Address: 1154 Robson St, Vancouver, BC V6E 1B2 
Location of Work: Vancouver, BC
Company Operating Name: CinCin Ristorante + Bar
Wage: $23-25/hour
Benefits package offered: Access to dental and extended health benefits
Status: Hourly, ongoing (minimum 30 hours per week)
Language of Work: English
Vacancies: Two (2)
Contact: Toptable Group, 89 West Georgia Street, Vancouver, BC, V6B 0N8; 604-899-7463, toptablegroup@gmail.com
 
CinCin Ristorante + Bar is a celebrated dining room, recognized for its contemporary, Italian-inspired menu and award-winning wine cellar. The finest regional ingredients – crafted by extraordinary culinary talent and delivered with an unparalleled level of hospitality – is what continues to set CinCin apart.
 
SUMMARY
The Chef de Partie is responsible for managing a specific section of the kitchen (such as grill, pastry, sauce etc). They will ensure high-quality food preparation, maintain kitchen standards, and support the Sous Chef and Head Chef in daily operations.
 
ESSENTIAL DUTIES AND RESPONSIBILITIES:

• (Other duties may be assigned as required)
  Prepare and cook Italian style dishes
• Ensure food quality in presentation and production are consistently maintained at a premium level
• Provide input into product ordering, as well as cost control and monitoring
• Schedule and supervise kitchen helpers
• Oversee kitchen operations
• Maintain inventory and records of food, supplies and equipment
• May set up and oversee buffets
• May clean kitchen and work area
• Assist with menu development, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
• May hire and train kitchen staff.
• Other related duties and responsibilities as assigned

 
REQUIRED EXPERIENCE AND QUALIFICATIONS:

• M inimum 3-years’ directly related experience in premium Western cuisine within an upscale fine dining environment
• Enrollment in or completion of a culinary program, or equivalent combination of education and directly related experience
• Two years experience overseeing junior kitchen staff in a supervisory or leadership capacity
• Food Safe Certification, is an asset
• Ability to stand for long periods of time, withstand heat, and deal with the pressures of preparing food in a fast-paced environment
• Dedicated team player who naturally builds camaraderie
• Extremely organized; keeping to deadlines and working with precision in a fast-paced environment
• Responsible, motivated and energetic self-starter
• Excellent English language communication
• Must possess a passion for food and developing knowledge of all cooking methods
• Ability to prioritize, organize, and follow through as necessary