Chef de Partie - Shaw Centre - Catering
About Aramark
Aramark (NYSE: ARMK) proudly serves the world's leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. We deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ+), DiversityInc, Equal Employment Publications and the Disability Equality Index. Learn more about working here at www.aramark.com/careers or connect with us on Facebook, Instagram and X (formerly Twitter).
Job Description
Every memorable dining experience at Aramark begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine. Your passion for managing food preparation with fresh ingredients in Canadian local sourcing as Chef de Partie (Tournant) will inspire your team to create truly spectacular fare.
Job Responsibilities
Reporting to the Executive Chef, Executive Sous-Chef, and Sous-Chefs, responsibilities and essential job functions include but are not limited to the following:
• Oversee and support Executive Chef and Executive Sous-Chef in synchronizing food preparation tasks by providing relief in both kitchen departments.
• Read and follow recipes - prepare and cook hot and cold food items.
• Ensure there is sufficiently prepared food quantities to guarantee the banquets run as smoothly and efficiently as possible.
• Monitor the needs of each department and plan for support accordingly.
• Support all cooks and culinary team in their planning role.
• Prepare and plate final food products ensuring an attractive presentation is achieved.
• Ensure all food orders are completed in an efficient manner.
• Maintain a strong working knowledge of culinary trends and use them where appropriate.
• Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are always adhered to.
• Ensure cleanliness and high sanitation standards are always maintained.
• Organize and maintain stock rooms and walk-in refrigerators.
• At the end of the shift return all food items to designated storage areas - cover and date all perishable items.
• Train Cooks on all aspects of the role, helping to enhance their cooking skills
• Understand and ensure HACCP guidelines are strictly followed.
• Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to facility recipes and standards.
• Ensure all kitchen Colleagues are aware of standards and expectations.
• To monitor production levels with left over to ensure a proper financial return.
• Liaise daily with departmental Chefs to keep open lines of communication regarding production levels.
• Deputize in the sous-chef's absence and take charge of the kitchen when directed to do so.
• Understand and ensure HACCP guidelines are strictly followed.
Qualifications
• Diploma or Degree from an approved Culinary Training Facility.
• Interprovincial Red Seal, Journeyman's Papers or international equivalent required.
• Previous experience in the Culinary field required, and large volume production an asset.
• Strong interpersonal and problem-solving abilities.
• Highly responsible & reliable.
• Working knowledge of Cook, Chill Retherm cooking process.
• Food Handlers Certification.
• Completed clean Criminal Background Check before first day of employment.
• Computer literate in Microsoft Windows applications an asset
• Strong interpersonal and problem-solving abilities
• Highly responsible & reliable.
• Ability to frequently move about a large facility, which could span several hundred thousand feet, to perform work responsibilities, and inspections.
• Ability to constantly handle, lift, and operate kitchen equipment.
• Ability to constantly discern food quality and palatability.
• Ability to constantly identify and rectify hazardous situations in the workplace.
• Ability to constantly communicate, verbally and in writing, with clients, component management, ARAMARK staff, and vendors.
• Ability to frequently handle objects weighing 50 lbs or less.
• Ability to frequently withstand high and low room temperatures and handle hot equipment.
• Ability to constantly work irregular hours, nights, and weekends.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs, remaining calm, and courteous at all times.
• Completed satisfactory Criminal Background Check before first day of employment.
REQUIRED TRAINING
• Orientation to include: AODA Training, Anti Harassment/Violence Training, Cultural Awareness
• Health and Safety Training
• Safe STEP