Huntsville, On De partie Jobs – 2 Openings This Week

CHEF DE PARTIE
Deerhurst Resort —Huntsville, ON
- From $22.50 an hour
- Full-time
- Hotel
- Supervising experience
- Restaurant experience
Quick apply

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Line Cook& Chef De Partie
Isaiah Tubbs Resort —North York, ON
Whether you’re assisting guests, preparing delicious meals, or setting up memorable events, your contributions will make a lasting impact.
$17.50–$24.00 an hour
Quick apply
Junior Sous Chef
The Junction Stouffville —Stouffville, ON
Support daily food preparation, mise en place, and station organization. Step into leadership responsibilities when the Head Chef or Sous Chef is absent.
$26–$28 an hour
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CHEF DE PARTIE

Deerhurst Resort -
Huntsville, ON

Quick apply

Job details

Full-time
From $22.50 an hour

Qualifications

Red Seal
Supervising experience
Restaurant experience
Communication skills

Full job description

POSITION: Chef de Partie

DEPARTMENT: Culinary/Kitchen

STATUS OF POSITION: Full-Time

WAGE: Starting at $22.50/hour plus bi-weekly gratuity pay

BENEFITS: Affordable staff housing, shuttle to and from the Resort and locally and great Resort discounts and perks

Why Deerhurst Resort?

Nestled in the heart of Muskoka, Deerhurst Resort can become your new office with a view. Becoming a Host unlocks a world of opportunity to not only grow your hospitality career but yourself as well. On top of the beautiful and relaxing surroundings Deerhurst Hosts enjoy complementary activities such as Golf, Recreation activities, pool and gym access. Discounts on food, clothing and concessions, and hotel stays are just some of the perks available to all Hosts. Affordable staff housing is available on site and includes laundry, internet, shuttle service. Join our team and find out why thousands of people visit Deerhurst every year. Apply to Deerhurst today, Muskoka’s preferred place to work and play.

Position Summary

The successful candidate must be a leader with current culinary skills, experience, and knowledge. This individual must be able to work and lead with a positive attitude, while demonstrating a high standard of culinary skills.

Responsibilities

Evaluate, plan, organize and supervise the assigned production and team
Develop and implement standards to enhance the food experience in keeping with food trends
Ensure the established standards are maintained on a daily basis
Build and maintain relationships with food service departments ensuring a common vision is shared to provide exceptional service to our guests
Ensure that all equipment, fixtures, and supplies are kept in good supply and in good repair
Provide on-going training, motivation, and guidance as required
Maintain positive morale within the department
Ensure all associates work safely taking appropriate action when necessary
Maintain high standards of personal appearance and grooming, as well as monitoring that of those who work within the department
Attend as necessary pre-conference meetings, and ensure all details and expectations are communicated to the culinary team
Administer monthly inventories for food product
Supervise the execution of functions, ensuring they are taking place on time and according to the given guidelines for the group.
Supervise colleagues with regards to food presentation, quality of food, presentation and taste of food.
Work in compliance with Resort’s health and safety standards and government regulations
Participate in the creation of kitchen schedules when necessary, controlling daily labour by adjusting schedules based on business demands
Ensure cohesion with other colleagues and work together with stewarding associates to maintain a clean and sanitary environment
Maintain daily temperature audits.

Skills, Abilities & Attributes

Hospitality oriented with a sincere, helpful, caring and friendly personality
Able to work well with others and within a team
Able to take initiative within given guidelines
Pays precise attention to detail, order and cleanliness
Has exceptional energy, flexibility and professionalism
Has effective communication skills (verbal, listening, writing)
Has familiarity with all stations, broiler, pans, garde manger, entremetier etc.
Able to adapt in a fast pace, constant changing environment within a dynamic work schedule
Able to maintain composure and objectivity in any situation
Able to identify problems and make recommendations for improvements
Able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects

Education & Experience

4-6 years experience in a similar sized restaurant, hotel or resort required
Red Seal Certificate (Journeyman's papers) or recognized international equivalent is an asset.
Supervisory experience an asset
Provincial Red Seal certificate an asset
Food safety training certificate required
Valid Ontario driver’s license and clean driving record required

The Perks for All Team Members

Gain experience in a fun environment
Free resort pass access: complimentary access to all on site activities and amenities, pool, gym and more!
Hotel, retail and restaurant discounts
Meet new people and work within a great team

Visa Requirements: Must be eligible to work in Canada

The above job description is not intended to be exhaustive lists of all responsibilities, skills or efforts associated with or expected of the role, but are intended to accurately reflect principal job elements.

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CHEF DE PARTIE

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