St. James Mb Executive chef Jobs – 47 Openings This Week

Chef De Partie, Banquets & Catering Part Time at Assiniboine Park
Park Hospitality, Compass Group Canada at Assiniboine Park —Winnipeg, MB
- $20.25 an hour
- Part-time
- Inventory control
- Team management
- Mentoring
Quick apply
Sous Chef
GRETA YWG —Winnipeg, MB
- $42,000–$55,000 a year
- Weekends as needed
- Inventory management
- Sanitation
- Organizational skills
- Store discount
- Dental care
Quick apply
Culinary Supervisor and Future Chefs
Highwater Bar and Eatery —Winnipeg, MB
- From $18 an hour
- Part-time
- Bar
- Inventory management
- Sanitation
- Flexible schedule
Quick apply
Banquet Supervisor
Canad Inns —Winnipeg, MB
- Part-time
- Microsoft Powerpoint
- Microsoft Word
- Hospitality
- Flexible schedule
Quick apply
4d
Banquet Chef
RBC Convention Centre —Winnipeg, MB
- $23.54 an hour
- Part-time
- English
- Mentoring
- In-person
Quick apply
8d
FT Executive Chef
Manitoba Liquor and Lotteries —Winnipeg, MB
- $32.75–$41.72 an hour
- Full-time
- Hybrid work
- Microsoft Powerpoint
- Microsoft Word
- Microsoft Outlook
- Dental care
- Tuition reimbursement
9d
General Manager, Gather Craft Kitchen & Bar
Compass Group Canada Ltd —Winnipeg, MB
- Overtime
- Bar
- Inventory control
- Sales
Quick apply
Banquets and Catering Captain Part Time at Assiniboine Park
Park Hospitality at Assiniboine Park, Compass Group Canada —Winnipeg, MB
- $18.86 an hour
- Part-time
- Bar
- High school diploma or GED
- Cleaning
Quick apply
Assistant Manager, Gather Craft Kitchen & Bar
Compass Group Canada Ltd —Winnipeg, MB
- $50,000 a year
- Overtime
- Bar
- Inventory control
- Microsoft Office
Quick apply
Sous Chef, Banquets & Catering
Compass Group Canada Ltd —Winnipeg, MB
- $50,000 a year
- Weekends as needed
- Sanitation
- High school diploma or GED
- Mentoring
Quick apply
Culinary Manager
Cogir Senior Living Canada —Winnipeg, MB
- Full-time
- Inventory management
- Sanitation
- Cooking
- Dental care
- Paid time off
Executive Chef & Culinary Training Lead - Full Time
Accurate Indigenous Management & Advisors (AIMA) —Winnipeg, MB
- Weekends as needed
- CPR Certification
- Sanitation
- Supervising experience
Quick apply
Assistant Manager
Moxies —Winnipeg, MB
- Full-time
- Sales
- Restaurant management
- Continuous improvement
Quick apply
Culinary Manager
Cogir Senior Living —Winnipeg, MB
- Full-time
- Inventory management
- Sanitation
- Cooking
- Dental care
- Paid time off
Chef de Partie
Holiday Inn & Suites Winnipeg Downtown —Winnipeg, MB
- $19–$21 an hour
- Overtime
- Sanitation
- English
- Hotel
Quick apply
Supervisor
Moxies —Winnipeg, MB
- $16–$18 an hour
- Part-time
- Hospitality
- Cooking
- Continuous improvement
- Flexible schedule
Quick apply
Sous Chef Busy Hotel (89099001)
Sodexo Canada Ltd —Winnipeg, MB
- $24–$28 an hour
- Full-time
- Sanitation
- Microsoft Office
- Hotel
Quick apply
Sous Chef Full-Time Valhalla Hotel & Conference Centre
Silver Hotel Group —Winnipeg, MB
- $50,000–$53,000 a year
- Weekends as needed
- Hotel
- Presentation skills
- Team management
- Tuition reimbursement
Quick apply
FOH Supervisor
Shark Club —Winnipeg, MB
- $18–$20 an hour
- Part-time
- Sales
- Restaurant management
- Continuous improvement
- Flexible schedule
Quick apply
Executive Chef & Culinary Training Lead - Full Time
Shelly's Indigenous Bistro —Winnipeg, MB
- Weekends as needed
- CPR Certification
- Sanitation
- Supervising experience
Quick apply
8d

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executive chef jobs near st. james mb

Chef De Partie, Banquets & Catering Part Time at Assiniboine Park

Park Hospitality, Compass Group Canada at Assiniboine Park -
Winnipeg, MB

Quick apply

Job details

Part-time
$20.25 an hour

Qualifications

Inventory control
Supplier management experience
Food management
Food service staff training and mentoring
Coaching
Workplace safety policies
Incident Reporting
Shift management
Team management
Plating
Mentoring
Vendor relationship management
Cleaning
Training & development
Food safety
Team coordination

Full job description

POSITION OBJECTIVE

The Chef De Partie is a senior member of the kitchen team and is responsible to produce high-quality plates for guests and ensure that the kitchen is in good, clean, and hygienic condition. This position will be responsible to assist in the supervision of all kitchen line and prep cooks including training and developing BOH employees. The Chef de Partie supports the Sous Chefs to manage the line and ensure kitchen staff follow all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines set by Manitoba Health regulations, at all times.

The Chef De Partie will collaborate with the Head Chef to determine menus, necessary ingredients, ordering, inventory, and staff schedules. The Chef De Partie will provide input in establishing priorities, organizing workflow, and delivering high quality culinary experience for guests. This position is also responsible to maintain product consistency by conducting inspections of seasonings, portion, and appearance of food, expedite in the kitchen as business demands.

KEY ACCOUNTABILITIES

Food Preparation

· Supervise and participate in the production and plating of all food service areas, to maintain the best quality food style possible.

· Assist in food preparation and collaborate with the sous/junior sous chef and executive/head chef.

· Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.

· Produce high-quality plates for customers in both design and taste.

· Oversee and supervise kitchen staff, ensuring work and food prep stations are clean and comply with food safety standards.

· Keep refrigerators and storerooms organized and maintained in the various kitchen areas daily ensuring all food products are stored in accordance with provincial regulations.

· Supervise and participate in the production and plating of all food service areas, to maintain the best quality food style possible.

· Follow any and all recipes as they apply to any food products that you prepare, as determined by the Executive Chef.

· Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.

· Support the maintenance of the kitchen equipment, and arrange repairs and service as needed.

· Assist with inventory, ordering, supplier relationships, and management of supplies.

· Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food, expedite in the kitchen as business demands.

· Ensure the proper use of scales and measurements in all recipes, portioning, and food production by both yourself and the staff under your direct supervision.

Coaching & Mentoring

· Assign work and side duties to staff in accordance with departmental procedures.

· Communicate additions or changes to the assignments as they arise throughout the shift.

· Train and mentor new cooks in the kitchen on proper cooking techniques.

· Advise new and junior cooks on the proper policies and procedures and protocols to follow in the kitchen.

· Coach and provide overall direction to kitchen staff in conjunction with the sous chef and or head chef to junior kitchen staff.

· Provide input for disciplinary action, within the values and guidelines of Park Hospitality.

Kitchen Operations

· Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with provincial regulations.

· Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness.

· Ensure that all opening and closing duties are completed as set out by the Park Café Chef or Banquet Chef.

· Oversee food deliveries to ensure the products have been delivered and stored according to the standards set by the Executive Chef and provincial health regulations and informs the Head Chef of any discrepancies.

Administration

· Provide input for menus, creating, developing, and recommending recipes, for the use of other staff, to create a consistent and quality food product.

· Aid the Head Chef in ordering and inventory of food products for the preparation and operation of an efficiently run kitchen.

· Report all requests and complaints to Head Chef while meeting Park Hospitality’s standards to exceed the visitor’s expectations.

· Ensure maintenance requests, incident reports and incident investigations are submitted to Chef, Banquets.

· Coach and provide leadership to all the staff of the kitchen, ensuring the training and development of staff, providing input for disciplinary action, within the values and guidelines of Compass Group Canada and Park Hospitality.

· Conduct yourself as the Banquets Chef would in his/her absence, in accordance with his/her values and positive motivation tools.

Health & Safety

· Uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.

General Duties

· Adhere and comply with all Compass Group Canada & Park Hospitality policies, safety regulations and safe work practices that will ensure a safe work environment.

· Maintain a professional image while working and provide extraordinary experiences to our park visitors while performing daily work activities.

· Demonstrate the ability to establish and maintain positive and inclusive relationships with co-workers, volunteers, and visitors.

· Demonstrate a commitment to the principles of equity and diversity, and proven ability to work effectively with a diverse population.

· Perform other related duties and responsibilities as required.

Pay: $20.25 per hour

Quick apply

Refine Your Search

executive chef jobs in st. james mb

Chef De Partie, Banquets & Catering Part Time at Assiniboine Park

Sous Chef

Culinary Supervisor and Future Chefs

Banquet Supervisor

Banquet Chef

FT Executive Chef

General Manager, Gather Craft Kitchen & Bar

Banquets and Catering Captain Part Time at Assiniboine Park

Assistant Manager, Gather Craft Kitchen & Bar

Sous Chef, Banquets & Catering

Culinary Manager

Executive Chef & Culinary Training Lead - Full Time

Assistant Manager

Culinary Manager

Chef de Partie

Supervisor

Sous Chef Busy Hotel (89099001)

Sous Chef Full-Time Valhalla Hotel & Conference Centre

FOH Supervisor

Executive Chef & Culinary Training Lead - Full Time

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