Chef de Partie
Hilton Suites Winnipeg Airport —Winnipeg, MB
- 21,09 $ de l’heure
- Heures supplémentaires
- Préparation culinaires
- Anglais
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Line Cook
Promenade Brasserie —Winnipeg, MB
- De 15,80 $ à 18,00 $ de l’heure
- Heures supplémentaires
- Préparation culinaires
- Service alimentaire
- En présentiel
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Cook PT Evenings
Accurate Indigenous Management & Advisors (AIMA) —Winnipeg, MB
- De 17 $ à 20 $ de l’heure
- Temps partiel
- Certification RCR
- Préparation culinaires
- Capacités de présentation
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il y a 11 jours
Part-time Line Cook
Pasta di Casa Inc. —Winnipeg, MB
- De 16 $ à 17 $ de l’heure
- Temps partiel
- Service à la clientèle
- Préparation culinaires
- Anglais
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Tavern - Line Cook
Tavern on King Edward —Winnipeg, MB
- À partir de 16,50 $ de l’heure
- Temps partiel
- Bar
- En présentiel
- Restauration
- Heures d'arrivée et de départ flexibles
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il y a 5 jours
Line Cook/Prep Cook
Chrissea's Restaurant & Catering ( at The Players Course) —Winnipeg, MB
- 17 $ de l’heure
- Temporaire
- Préparation culinaires
- Anglais
- En présentiel
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Back of House - Supervisor, Culinary
Chop Steakhouse & Bar —Winnipeg, MB
- Temps partiel
- Gestion des stocks
- Expérience en supervision
- Restauration
- Assurance Dentaire
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Line Cook
Smittys Restaurant & Lounge (Garden City Location) —Winnipeg, MB
- De 16 $ à 19 $ de l’heure
- Fins de semaine au besoin
- Préparation culinaires
- Service alimentaire
- En présentiel
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2 h
Closing Line Cook
Leopold's Tavern —Winnipeg, MB
- De 16 $ à 17 $ de l’heure
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- Bar
- Service à la clientèle
- Préparation culinaires
- Réductions Tarifaires
- Assurance Dentaire
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1 h
Closing Line Cook
Leopold's Tavern —Winnipeg, MB
- À partir de 17,75 $ de l’heure
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- Bar
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- Préparation culinaires
- Réductions Tarifaires
- Assurance Dentaire
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7 h
Cook Part Time at Park Cafe, Assiniboine Park
Park Hospitality at Assiniboine Park, Compass Group Canada —Winnipeg, MB
- 18,31 $ de l’heure
- Temps partiel
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6 h

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : line cook (selkirk, mb)

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Chef de Partie

Hilton Suites Winnipeg Airport
Winnipeg, MB

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Détails du poste

Temps plein

Compétences

Préparation culinaires
Anglais
Diplôme d'études secondaires

Description complète du poste

We are seeking a FULL-TIME Chef De Partie to be a part of our Kitchen Team. The successful candidate would need to be available to work a variety of shifts - weekdays, weekends, evenings and holidays - as well as occasional overtime as business levels dictate.

Position Overview:

Oversees and directs all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Executive Chef.

Essential Duties & Responsibilities

Supervise the day to day functions of all Kitchen employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit.
Collaborate with Regional Executive Chef to keep menu offerings seasonal and changing weekly.
Ensure a creative and consistent daily soup rotation, communicate with the culinary employees to come up with different kinds of soups varying in textures and influenced by the season and market availability. Create garnishes to compliment soups and participate in the creative presentation of the dish
Ensure breakfast table is maintained and collaborate with Regional Executive Chef for new items. Monitor consumption to adjust usage levels adequately to demand.
Work with the Regional Executive Chef to plan menus based offerings that are in season.
Must be able to produce sauces, condiments, dressings based on specific recipes.
Manage production of outlet preparation. Communicate with Regional Executive Chef when items are low and need to be replenished
Participate in the cost control performance of the culinary team by spot checking stock according to policies in place
Maintain and strictly abide by provincial sanitation/health regulations, brand and hotel requirements.
Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
Meet with the Regional Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.
Prepare all menu items following recipes and yield guides, according to departmental standards.
Inform Regional Executive Chef of any foreseeable shortages before items run out.
Minimize waste and maintain controls to attain forecasted food cost.
Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene.
Also ensure optimum performance in all above areas.
Set and train, and promote department Standards of Excellence.
Conduct administrative work as required.

Qualifications:

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred;

Experience: Should have a minimum of 2-4 years of experience as Chef de Partie or similar in hotels with similar style and standards

Basic Expectations: Demonstrates knowledge of all culinary operations. Be able to plan and prepare for restaurant, catering, bar and room service operations. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc.

Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.

Supervisory Responsibilities: Responsible for managing the Kitchen environment. Includes line cooks, pantry and banquet staff. Assist in training, planning, directing work; addressing complaints and resolving problems, and promoting department Standard of Excellence.

Language Skills: Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in a second language is a plus.

Physical Ability: While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to 20-30 pounds, and occasionally lift and/or move up to 50 pounds.

Note:

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

If you’re looking for a rewarding career in a dynamic and welcoming environment, we’d love to hear from you! Join us and be part of something extraordinary.

In our commitment to provide a selection process and work environment that is inclusive and barrier free, accommodation will be provided in accordance with the Canadian Human Rights Code. Any special accommodation needs required in order to allow you to participate in the hiring and employment process to your full potential can be arranged in advance by contacting the Hiring Manager to arrange reasonable and appropriate accommodation.

We thank all applicants for their interest in this position. Kindly be aware that only those selected for an interview will be contacted.

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