1 meilleure offre (commis de cuisine, calgary, ab) (à pourvoir)

Chef de Partie/Experienced Line Cook
Browns Socialhouse —Chestermere, AB
- De 15 $ à 20 $ de l’heure
- Temps plein
- Préparation culinaires
- Anglais
- Diplôme d'études secondaires
- Réductions Tarifaires
Postuler rapidement
il y a 6 jours

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Chef de Partie/Experienced Line Cook

Browns Socialhouse
Chestermere, AB

Postuler rapidement

Détails du poste

Temps plein
Il y a 6 jours

Avantages

Réductions Tarifaires
Stationnement sur place

Compétences

Mention Sceau rouge
FoodSafe
Certificat de manipulateur d'aliments
Préparation culinaires
Anglais
Diplôme d'études secondaires
Baccalauréat
Diplôme d'associé
Leadership
Compétences en communication

Description complète du poste

We are seeking an ambitious and commercially-minded Chef de Partie (CDP) to lead a designated section of our kitchen. As a key leadership figure, you will not only ensure the highest culinary standards but also take ownership of labor and cost controls while actively mentoring junior chefs. You will be a role model for professional excellence, driving consistency and inspiring your team to grow their skills and leadership potential.Key Responsibilities & AccountabilitiesLeadership & Team Development

Mentor and Inspire: Actively train, supervise, and motivate junior cooks (Commis and Demi-CDPs), fostering a culture of continuous learning and professional growth.
Role Modeling: Demonstrate exceptional professionalism, dedication, and culinary expertise to set the standard for the entire brigade.
Team Leadership: Lead by example during high-pressure service, managing station workflow and encouraging cohesive teamwork.
Communication: Facilitate clear, constructive feedback and participate in pre-shift huddles to align the team on daily goals and specials.

Labor & Cost Control

Waste Management: Monitor portion sizes and implement strict waste control measures to maintain budget parameters and optimize food cost.
Inventory Ownership: Manage station inventory and stock rotation (FIFO) to prevent spoilage and ensure cost-effective ordering.
Labor Efficiency: Assist the Sous Chef in managing daily task lists and scheduling to ensure optimal labor productivity without compromising quality.
Resource Conservation: Implement programs to reduce the department's use of resources, such as energy and food waste.

Operational Excellence

Station Management: Take full ownership of a specific kitchen section (e.g., Saucier, Grill, Garde Manger), ensuring it is service-ready and sanitized at all times.
Quality Consistency: Verify that every dish leaving your section meets exact recipe specifications and presentation standards.
Menu Input: Collaborate with the Head and Sous Chef on menu development, seasonal specials, and recipe costing.

Requirements

Proven Leadership: Minimum 2+ years of experience in a high-volume, professional kitchen with at least 1 year in a supervisory or section-lead capacity.
Financial Literacy: Basic understanding of food cost margins, portion control, and inventory management.
Strong Communication: Ability to articulate instructions clearly and provide constructive coaching to junior staff.
Culinary Expertise: Extensive knowledge of diverse cooking techniques, cuisines, and food safety standards (HACCP).
Professional Certification: Food Safe Certification is required; a Culinary Arts degree or Red Seal certification is highly valued.

Job Type: Full-time

Pay: $15.00-$20.00 per hour

Benefits:

On-site parking
Store discount

Ability to commute/relocate:

Chestermere, AB T1X 0A4: reliably commute or plan to relocate before starting work (required)

Education:

Secondary School (preferred)

Experience:

Cooking: 2 years (required)

Language:

English (required)

Licence/Certification:

Food Handler Certification (preferred)

Work Location: In person

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Chef de Partie/Experienced Line Cook

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