Chef de Partie-cnb (FT)

About this Role

Under the direction of the Executive Chef, or Sous Chef, the Chef de Partie is responsible to lead, coach, motivate and oversee all staff and aspects of the Food & Beverage departmental operations pertaining to the back of house during a prescribed shift.

Key Accountabilities

• Monitor and control department expenditures related to labour, food costs and other operational costs during the course of a specified shift
• Assist the Executive Chef and Sous Chef with the development and implementation of creative menu items for the various foodservice outlets working within prescribed food cost percentage allotments
• Plan and conduct pre-shift staff meetings
• Attend meetings and training programs when required
• Assist the Executive Chef and Sous Chef with maintaining all back of house inventory control levels to meet business volumes
• Assist the Executive Chef and Sous Chef with the development and implementation of, or modify (existing) department standards, policies and procedures where required
• Monitor employee position objectives along with encouraging employee development
• Coach and counsel staff in accordance with department and organization policies, procedures and provide performance development guidance and direction
• Participate in recruitment process for kitchen employees when required
• Conduct remedial/ disciplinary discussions in accordance with established policies and related documentation
• Assist the Executive Chef and Sous Chef to develop, promote and participate in training programs for department employees
• Ensure all NBLGC, Casino New Brunswick and other provincial mandated laws, policies and procedures are stringently enforced at all times
• Develop and maintain positive relationships with all food and beverage staff and customers alike
• Other duties as assigned

Education and Qualification Requirements

• Post Secondary education in a recognized Hospitality or Culinary Management program
• Minimum of 2 years experience in a progressive lead role or supervisory capacity of a large volume foodservice operation.
• RED SEAL certification or desire to grow in the culinary arts
• Completion of Food Safety Certificate is required
• High volume Banquet services management and Hotel food service operations would be considered a valuable asset.
• Must have understanding of menu design, inventory control and food cost practices and procedures.
• Excellent interpersonal and communication skills are required in order to promote, maintain, and deliver impeccable service standards at all times.
• Strong organizational, interpersonal, time management and communication skills;
• Must be able to pass a criminal background check

Great Canadian Gaming Corporation is committed to diversity, equity and inclusion and we welcome all qualified applicants to apply to join our team of unique contributors. We accommodate people with disabilities throughout the recruitment and selection process and applicants are encouraged to advise Human Resources in advance if an accommodation is required. We thank all applicants for their interest and will contact those qualified to continue in the recruitment process.