Key Responsibilities:

1. Is the key liaison between the leadership team and the C.R.E.W.

2. Ensures the highest quality of food is served to our guests at all times.

3. Follows department recipe and presentation specifications, ensure that recipes are being executed to the appropriate

portion size, quality and quantity.

4. Support, maintains and fosters a collaborative working workplace.

5. Abides by Health and Safety rules and regulations. Reference Culinary SOPs on CREW VIEW

6. Works in a safe manner at all times

7. Ensures all food products are labeled and dated with best before dates at all times.

8. Effectively communicates recipe and specification expectations to staff through ongoing training programs.

9. Ability to effectively lead individuals and team to ensure they meet their full potential.

10. Ensures department recipe and presentation specifications are followed and up to date, responsible to check that recipes

are being executed to the appropriate portion size, quality and quantity. If not, communicates to management.

11. Maintains and fosters a collaborative working environment.

12. Must successfully pass WHMIS, Culinary Standards, Equipment Operation/Maintenance and Health and Safety tests on a

yearly basis as well as all other assigned training modules to be completed by the appropriate due date or as assigned.

13. Actively participates and is able to update and lead shift communication boards and meetings.

14. Has the knowledge of all food allergens and current dietary challenges, health requirements of customers including safe

food and religious dietary restrictions understands and complies with the Allergy Policy.

15. Responsible for communicating with guests and responding to concerns and inquiries.

16.



Cooking line/ Buffet or area of responsibility stocked and ready for service at all times.

17. Ensures menu items are properly labeled at all times on the buffets.

18. Ensures opening and closing checklists are complete and followed, communicates to Sous Chef team if not.

19. Ensures all C.R.E.W. in their areas are trained to and follow standards and if they are not, ensures employees in question

have received proper training including equipment training.

20. Keep work areas clean and free of safety hazards, debris and litter.

21. Perform all job duties in a safe and responsible manner.

22. Adhere to departmental quality standards.

23. Perform other related and compatible duties as assigned.

Skills, Knowledge and Abilities Required:

Must have the skill and ability to perform all tasks and stations within their assigned areas and can demonstrate the skills to

train all members of the culinary team including Apprentices.

Ensure adequate par levels in all areas are maintained by requisitioning items through the Stratton and Warren ordering

system.

Works in unison with Sous Chef to lead teams during service, runs the break sheets as agreed upon with the Sous chef in order

to ensure we maintain an adequate and qualified workforce at all times.

Ensure any equipment deficiencies are reported immediately to a Sous Chef, ensure all employees are working in a safe





manner at all times.

Ensures food temperatures are taken and logged daily at the appropriate time when working buffets, ensures food is

maintained within food safe zones at all times within all other areas of responsibility.

Is required to effectively communicate issues and concerns to Sous Chef and ask for assistance when needed and be able to act

on the concerns of Culinary Team

Is required to keep abreast of what is happening in the department by pre shift boards, DVM, posted memos, Smoke Signals,

Bus Schedule and be aid in communicating these to the team.

Ensure appropriate stock levels are maintained.

Completes all tasks, duties, and assignments within specified timelines.

All other duties as assigned.

Experience, Training, Certification and Education (demonstrating requirements):

Must have Red Seal designation of Cook or international equivalency.

Minimum 5 years Culinary Experience in progressive roles

Advanced Food Preparation

Ability to teach Advanced food preparation.

Advanced knowledge of butchery, fish cutting, baking, pastry and production

Advanced knowledge of all cooking methods such as roasting, stewing etc.

Required to be able to deal with a high-pressure pressure.

Must have a Passion for Food

WHMIS

Data Governance Basic Training

Working Conditions/Physical Requirements:

You are required to wear safety shoes or boots.

This position is physically demanding.

You will be on your feet for a full 8-hour shift.

You will be required to lift up to 50lb of product repeatedly throughout a full 8-hour shift.

Working in a hot (105F) or cold (34F) environment

Pay: From $27.68 per hour

Work Location: In person

📌 Chef de Partie (Orillia)
🏢 Express Employment Professionals
📍 Orillia