Facility/Work Station 

Catering Kitchen

Campus Location

Ron Joyce Centre, Degroote School of Business, Burlington

Classification

Chef de Partie

Position

Chef de Partie

Full-Time or Part-Time

Annual: Full Time, 40 hours per week

Hourly Wage Rate

$25.74 per hour
• Plus enrollment in group RRSP plan and other benefits (dental and medical).

Anticipated Normal Work Schedule

NOTE: This schedule will be a floating schedule and subject to change every week based on operational needs of the catering department. Although majority of hours expected to be Monday thru Friday the incumbent will be required to work some weekends and evening hours. Incumbent will be asked to take at least some vacation time during the month of August.

Job Description Summary

▪ Must have Red Seal, Certificate of Qualification with a minimum 1 year practical experience as 3rd Cook in a catering kitchen.
▪ Must be able to produce variety of menus for both café and catering events.
▪ Required to work at all stations and performs all duties in Catering to help ensure prompt courteous customer service.
▪ Plan and coordinates the efficient production of high-quality food and menu items. Help maximize profitability by knowing and constantly adhering to menu and recipe specifications as directed by Head Chef/Chefs
▪ Maintain a clean kitchen cooking area, equipment, and refrigeration to meet Hospitality Services and Public Health standards.
▪ Completes all preparation and log sheets as required.
▪ Ability to work under pressure.
▪ Must work efficiently and accurately.
▪ Understands and delivers good customer service.
▪ Must be able to work well as a team member and independently.
▪ Refer to Chef de Partie job description

Education & Experience

▪ Minimum of 4 years experience in the food service industry some of which was as a line cook in a upscale restaurant, catering kitchen or hotel.
▪ Must have good communication, reading, writing and English skills
▪ Must have a Red Seal or equivalent certification.