JOB DESCRIPTION

Thisposition is responsible for the execution of menu item production . Under thesupervisionofF&B; Manager or Supervisor, this role must maintain all company standards and through adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all employees. Overall, the Chef de Partie is responsible for the smooth culinary operation of an entire shift, resulting in high guest satisfaction, and positively contributes to an entrepreneurial culture that is nimble, energized and growth oriented. Moti v a t es, l e a d s b yex a m p l e,a n dpro v i d e sa l e a r ninge n v i r o n m e n t. Above allelse,mustbealignedwith , and promote, ShorelinesCasinos culture andphilosophy of creating a great, memorableexperienceforourguests and colleagues.

Position Summary

JOB DESCRIPTION

Thisposition is responsible for the execution of menu item production . Under thesupervisionofF&B; Manager or Supervisor, this role must maintain all company standards and through adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all employees. Overall, the Chef de Partie is responsible for the smooth culinary operation of an entire shift, resulting in high guest satisfaction, and positively contributes to an entrepreneurial culture that is nimble, energized and growth oriented. Moti v a t es, l e a d s b yex a m p l e,a n dpro v i d e sa l e a r ninge n v i r o n m e n t. Above allelse,mustbealignedwith , and promote, ShorelinesCasinos culture andphilosophy of creating a great, memorableexperienceforourguests and colleagues.





Primary Responsibilities

- Exceeds guest expectations by providing outstanding customer service.
- Helps create an engaged work environment by choosing positivity and fun, recognizing excellent peer performance, and by caring about and supporting our colleagues every day
- Participates in the implementation of the departmental strategic plans.
- Prepares, pre-cooks, cooks and presents menu items in a timely fashion; following standardized recipes
- Prepares mis en place(“setting in place” of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production
- Receives stock, labels, dates, stores and rotates in appropriate storage areas
- Cleans culinary equipment after use and/or remove soiled equipment to the dish pit
- Assists with month end inventories as directed
- Liaises and communicates effectively with all appropriate operational departments
- Ensures compliance with licensing laws, health and safety and other statutory regulations
- Responsible for maintaining the kitchen and all storage in safe and sanitary condition, within all required municipality codes
- Deve l o ps a nd cu l t i v at e s s tro n gwor k i ng r e l a t i o ns h i psw i thall s t a k e h o l d er s :



g u ests, o w n e r sh i p,r e g u l a t o r y b o d i es,a n de m p l o y e s
- Contributes to a team of engaged colleagues who care passionately about the business, site operations, and delivering a great guest experience.
- Contributes toward workplace health, safety, and wellness initiatives.
- Anticipates operational and service issues before they escal
- Per f o r m so t h e rd u t i e sasa s i g n e d or d i rected and assist other co-workers as needed

Education & Qualification Requirements

- People-focused and committed to service excellence
- Proactive and solution-oriented with a drive to succeed
- Secondary School Diploma
- Post-Secondary Culinary program education an asset
- Minimum 2-4 years culinary experience
- Current enrollment in or completion of a culinary program an asset
- Food Handling Certification required
- WHMIS an asset
- Smart Serve Certificate an asset
- Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
- Successful criminal background check

Working Setting Considerations

R e g u l ar c as i noe n v i ro n m e n t, s t a n d i ngor w a l k i ng f or l o ngp e r i o d soft i m e, s o m eexp o s ureton o i s e and conflict, n o n -tra d i t i o n al w orkh o urs.

Special Working Conditions

Our organization’s re p ut a t i o n i s of p a r a m o u nt i m p o r t a n c e. A s s uch, w e w i l l c o n d u ct o u r b us in an ethical and professional manner. Every team member will be obliged to unders

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