Job Description

Under the direct supervision of the Executive Chef, the Senior Chef de Partie is responsible for the smooth culinary operation of an entire shift, resulting in high guest satisfaction, and positively contributes to an entrepreneurial culture that is nimble, energized and growth oriented! Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadian's learning environment while establishing a safe and welcoming work environment for all team members.

Key Accountabilities

Exceeds guest expectations by providing outstanding customer service Helps create an engaged work environment by choosing positivity and fun, recognizing excellent peer performance, and by caring about and supporting our colleagues every day Provides leadership, direction and mentoring to the kitchen team while providing continuous coaching for success to achieve high performance Schedules and supervises direct reports; takes charge of ordering food and non-food items as per the operational needs Performs and directs team members to prepare, pre-cook, cook and present menu items in a timely fashion, following standardized recipes Prepares, pre-cooks, cooks and presents menu items or assists on the floor as required Maintains budgeted labor and food costs Submits food product requirements to the Executive Che f for approval Provides suggestions for the development of new food items, standardized preparations and par stock levels Trains team members in new culinary techniques through floor demonstrations and/or monthly meetings Reviews monthly inventory reports, analyzes discrepancies and takes appropriate action Develops and cultivates strong working relationships with all stakeholders; guests, ownership and team members Ensures compliance with licensing laws, health and safety and other statutory regulations Responsible for maintaining the kitchen and all storage in safe and sanitary condition Follows FIFO and encourages team members to follow the same at all times Responsible for overall culinary operation in the absence of the Executive Chef Ensures compliance with licensing laws, health and safety and other statutory regulations Manages other initiatives as required Performs other duties as as signed or directed

Education and Qualifications

Secondary School Diploma; Post-Secondary Culinary program education Minimum 4 years in Culinary Management RED SEAL certification or current enrollment in a Culinary program towards Red Seal an asset Food Safety Certification Ability to successfully obtain a Criminal Background Check Ability to exceed internal and external customer expectations through timely, effective and service oriented communication Computer literacy in MS Office People-focused and committed to service excellence Proactive and solution-oriented with a drive to succeed

Work Environment Considerations

* Regular kitchen environment, standing and walking for long periods of time.