columbus kitchen supervisor (full time) pck Jobs – 1 Openings This Week

Kitchen Supervisor (Full-time) -PCK
Great Canadian —Pickering, ON
- $26.25–$30.30 an hour
- Weekends as needed
- Cooking
- English
- Microsoft Office
19h

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Kitchen Supervisor (Full-time) -PCK
Great Canadian —Pickering, ON
Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Trains and monitors entry level cooks and Chefs for…
$26.25–$30.30 an hour
19h

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Kitchen Supervisor (Full-time) -PCK
Great Canadian —Pickering, ON
Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Trains and monitors entry level cooks and Chefs for…
$26.25–$30.30 an hour
19h

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Kitchen Supervisor (Full-time) -PCK

Great Canadian -
Pickering, ON

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Job details

Full-time
$26.25–$30.30 an hour
19 hours ago

Qualifications

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

Full job description

Pickering Casino Resort is seeking a Chef de Partie!

Under the general direction of the Sous Chef, this position is responsible for working lead, 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. Above all else, management must lead by example to create Great Experiences and Memories for all guests and colleagues!

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:

Meets with the Sous Chef and/or Executive Sous Chef 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 Sous Chef.
Prepares all food items in accordance with Culinary Operations standards regarding taste, consistency and attractive presentation per recipe cards
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 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?

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