Job Description

About Us:

Watercolour is inspired by the warm hospitality and timeless cuisine of the Mediterranean. We embrace the cultural diversity and traditions of the region, and impart a modern sensibility.

Chef de Partie - Watercolour:

This position is responsible for managing a specific section of the kitchen, ensuring that all dishes from that section are prepared with precision, consistency, and in a timely manner.

Responsibilities:

Preparation and Cooking:

Direct responsibility for the preparation, cooking, and presentation of dishes in their section. Ensuring dishes meet the establishment's quality standards.

Ingredient Management:

Preparing, and managing inventory of food supplies for their section, including checking for freshness and quality of ingredients.

Menu Development:

Assisting in the development and planning of menus, including any seasonal changes, under the guidance of the Head Chef or Sous Chef.

Kitchen Safety and Cleanliness:

Maintaining high standards of hygiene, health, and safety in the kitchen. This includes cleaning the station and ensuring all staff in the section comply with sanitation regulations.

Staff Supervision:

Supervising and training any apprentices in the section, providing guidance and feedback to help them develop their skills.

Time Management:

Managing time effectively to ensure that all food items for their section are prepared and served at the correct times.

Collaboration:

Working closely with other chefs de partie and kitchen staff to ensure a harmonious operation and timely production of meals.

Cost Control:

Assisting in controlling costs in their section by minimizing waste and ensuring efficient use of resources.

Quality Control:

Conducting regular taste tests to ensure all dishes from the section are of the highest quality and meet the establishment's standards.

Problem-Solving:

Quickly resolving any issues that arise in the kitchen or in their specific section, from equipment failures to delays in food delivery.

Requirements:

Education:

A diploma in culinary arts or a related field is preferred, though not always required.

Experience:

Several years of experience working in a kitchen, with a progression through positions to gain comprehensive kitchen skills.

Skills:

Excellent cooking skills, a deep understanding of food hygiene and safety regulations, strong organizational and time-management skills, and the ability to work under pressure.

Personal Qualities:

Passion for food, creativity, the ability to work as part of a team, leadership qualities, and resilience in a fast-paced environment.
Job Type: Full-time

Pay: $58,000.00-$65,000.00 per year

Benefits:

On-site parking
Ability to commute/relocate:

Unionville, ON L3R 2G9: reliably commute or plan to relocate before starting work (required)
Experience:

Restaurant: 3 years (required)
Work Location: In person