Chef de Partie
Roles and Responsibilities:
· Assist Executive Chef/Sous Chef in planning, directing, supervising, co-ordinating, training food preparation and cooking activities of cooks/kitchen staff
· Prepare and cook all food items according to the standards and specifications
· Ensure smooth running of kitchen operation by maintaining high level of communication amongst all departments
· Maintain work location clean and safe and follow safe work practices; report health and safety issues to appropriate parties
· Order supplies and ensure proper stocking of food items, filling all necessary paperwork as needed
· Perform other related duties as assigned by Executive Chef/Sous Chef
Requirements:
· 3+ years’ experience working in a commercial kitchen environment
· Completion of secondary school
· Physically capable of lifting and carrying heavy items and standing for long periods of time
· Able to work under pressure, produce results, handle numerous tasks at once
· Team player, able to work in close conditions with several other people
· Knowledge and understanding of health and safety regulations
· Able to work flexible shifts including evenings and weekend
Language of Work:
English
Job Location:
Jacobs & Company Steakhouse
12 Bran Street
Toronto, ON M5V 2M1
Position Type:
Permanent, Full-Time – 30~44 hours/week
Wage – $21.00 (CAD) hourly
Group insurance benefits (including extended health, dental, life and accidental death and dismemberment) available
Employee discount available
We thank you for your interest; however, please take note that we will be contacting only those candidates that have been selected for the next steps.
Please submit your resume
by email to jacobssteakhouse.resume@gmail.com
NO PHONE CALLS PLEASE