Columbus Cook/chef de partie Jobs – 2 Openings This Week

Sous Chef-PCK
Great Canadian —Pickering, ON
- $62,000–$83,500 a year
- Weekends as needed
- Cooking
- English
- Microsoft Office

Other jobs to consider

Find your next job by exploring related positions.

Sous Chef
The Kingbridge Centre —King City, ON
Supervisors will assist in the development of staff including orientation, training and development, hiring, disciplining assessment and appraisal of staff etc.
$55,000–$65,000 a year
Quick apply
10d
Chef de Partie
Toronto Cricket Skating and Curling Club —North York, ON
Located in North Toronto, the Club consists of over 4000 members, with a strong presence in both the local and international social and sporting community.
$27.67 an hour

Show more related jobs

Explore jobs in cities nearby

Check out jobs in cities near your current location, Columbus

Sous Chef
The Kingbridge Centre —King City, ON
Supervisors will assist in the development of staff including orientation, training and development, hiring, disciplining assessment and appraisal of staff etc.
$55,000–$65,000 a year
Quick apply
10d
Chef de Partie
Toronto Cricket Skating and Curling Club —North York, ON
Culinary degree or diploma an asset. Optimizes efficient utilization of facilities, equipment, and labour through effective collaboration of planning,…
$27.67 an hour

Show more jobs in cities nearby

I want to receive the latest job alerts for cook/chef de partie in columbus

By signing in to your account, you agree to SimplyHired's Terms of Service and consent to our Cookie and Privacy Policy.

Explore jobs in more locations

cook/chef de partie jobs near columbus

Sous Chef jobs in Pickering, ON

Chef Chef jobs in Regina, SK

Executive Chef jobs in Victoria, BC

Sous Chef jobs in Niagara On The Lake, ON

Sushi Chef jobs in Toronto, ON

Sous Chef jobs in Calgary, AB

Chef jobs in Okanagan, BC

Sous Chef jobs in Burnaby, BC

Sous Chef jobs in Stittsville, ON

Sous Chef-PCK

Great Canadian -
Pickering, ON

Apply Now

Job details

$62,000–$83,500 a year

Qualifications

Food handling
Red Seal
Butchery
Post-secondary education
Cooking
English
Microsoft Office
Food preparation
Restaurant experience

Full job description

Pickering Casino Resort is seeking a Sous Chef!

Under the general direction of the Executive Sous Chef, this position will be responsible for leading, supervising and coordinating activities of a workstation or restaurant, engaged in preparing and cooking food products for various outlets per instruction from their direct supervisor.

The ideal candidate is an energetic professional with proven knowledge, skills and abilities, executing the following in support of the company’s vision, mission and values:

Manage, monitor, develop and train Kitchen personnel to ensure production of high-quality food;
Ensure adequate staffing levels;
Responsible for performance appraisals and identify development opportunities for team members;
Identify areas of improvement to ensure attention to detail is achieved by the team and ensure a consistent Guest dining experience is provided;
Liaise with Che de Partie to determine daily menu requirements and discuss daily working processes of the team;
Monitor and manage costs and resources and inform the Executive Chef and/or Executive Sous Chef of any issues immediately;
Ensure regular and update Food Safety logs are completed accordingly; Conduct regular inspections in the kitchen area to ensure production area is clean and sanitized;
Effectively resolve all Guest complaints and feedback regarding food production and work collaboratively with Restaurant Managers to ensure smooth guest experience.
Attend and undertake Open Galley events such as cooking demonstrations when required;
Meets with the Executive Sous Chef and Management regularly, to review the requirements of the day’s meals and time frames for restaurant service.
Supervises the assigned workstation function. Assigns duties and responsibilities to employees. Including Time & Attendance policy for the workstation or restaurant.
Observes and evaluates employees and work procedures to ensure quality standards and service is met.
Trains and monitors entry level cooks and Chefs for proper service; Conducts on-the-job training and leadership with assigned team members to ensure that all employees are up to date with public health standards of preparing, holding, storing, re-heating and serving food
Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares daily requisitions for approval of the Executive Sous Chef;
Knows and operates and trains team members on all equipment according to proper procedures. Reports all out of order equipment directly to his/her supervisor. Conducts documented training of Cooks in operating, cleaning and maintaining machinery and tools according to the company's Workplace Safety program.
Works with all kitchen personnel in a cooperative, productive and effective manner.

Successful applicants will demonstrate the following qualifications:

Red Seal or equivalent recognized hotel / culinary diploma / qualification
Post-Secondary education in Culinary Management or 4 to 6 years’ experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high-volume food service facility. Written references from former employers are preferred.
Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to international standards. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
Ability to butcher meat, chicken, fish, and shellfish.
Extensive knowledge of food handling procedures regarding to public health standards.
Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work.
Awareness of budgets and food wastage gained within a corporate environment
Technical skills: Competent in the use of most MS Office Software
Effectively use the supply and inventory management system

Candidates must be ready and willing to work at both locations, a flexible schedule, including evenings, weekends, holidays and overnights. The hours of work and location will be based on operational needs. Ready to embark on your next adventure?

Apply Now

Refine Your Search

cook/chef de partie jobs in columbus

Sous Chef-PCK

Other jobs to consider

Explore jobs in cities nearby

I want to receive the latest job alerts for cook/chef de partie in columbus

Explore jobs in more locations

Job seeker tools

Employer Tools

Browse

Stay Connected