Chef de Partie, Gordon Ramsay Burger

Position Summary

Under the direct supervision of the Chef de Cuisine, Sous Chef, Pastry Chef, Kitchen Manager, or Manager, F&B, this position is responsible for the execution of menu item production, maintaining all company stand ards and adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company

• s policies and procedures, motivates and leads by example and supports Great Canadian
• s learning environment while establishing a safe and welcoming work environment for all team members.

**Key Accountabilities

• Prepares, pre-cooks, cooks and presents menu items in a timely fashion; follows standardized recipes
• Submits food product requirements for purchasing
• Prepares mis en place
• setting in place
• ) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume produc tion
• Cleans kitchen equipment after use according to health and safety policies and procedures
• Receives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas
• Assists with month end in ventories as directed
• Attends culinary meetings as required
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members
• Ensures compliance with licensing laws, health and safety and other statutory regulations Performs other duties as assigned or directed

Education and Qualifications

• High School Diploma; Culinary education an asset
• Minimum 3 years of progressive culinary experience
• Red Seal certification through ITA or current enrollment in the program an asset
• Food Safety Certification
• Ability to succes sfully obtain a Gaming License
• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication Computer literacy in MS Office

Work Environment Consider ations

• Regular kitchen environment, standing and walking for long periods of time and non-traditional work hours