WHO WE ARE:

For over 20 years, Global Relay has set the standard in enterprise information archiving with industry-leading cloud archiving, surveillance, eDiscovery, and analytics solutions. We securely capture and preserve the communications data of the world’s most highly regulated firms, giving them greater visibility and control over their information and ensuring compliance with stringent regulations.
Though we offer competitive compensation and benefits and all the other perks one would expect from an established company, we are not your typical technology company. Global Relay is a career-building company. A place for big ideas. New challenges. Groundbreaking innovation. It’s a place where you can genuinely make an impact – and be recognized for it.
We believe great businesses thrive on diversity, inclusion, and the contributions of all employees. To that end, we recruit candidates from different backgrounds and foster a work environment that encourages employees to collaborate and learn from each other, completely free of barriers.

PHYSICAL REQUIREMENTS:

This is a physically demanding job: it will require you to lift heavy objects, stand on your feet for long periods of time, and walk up and down stairs to access storage and coolers.

YOUR ROLE:

The general purpose of the Chef de Partie (Cook) is to assist the Executive Chef and the rest of the GR Bistro team with the preparation of ingredients, menu planning, the strong execution of meals for staff and clients, and following proper food safe and sanitation practices to execute a daily lunch service for staff.

YOUR RESPONSIBILITIES:

• Execution of Menu:
• Assisting with the planning, preparation, execution and service of a daily breakfast and lunch menu for approximately 400 staff
• Follow preparation lists and daily maintenance checklists
• Assist with catering and events
• Provide appropriate presentation and service of finished product to staff and clients
• Planning and preparing working lunches for guests and other special office gatherings
• Provide appropriate presentation and service of finished product to staff
• Some afterhours catering required
• Sanitation:
• Follow food safety plans
• Demonstrate proper food safety and sanitation techniques
• Ensure proper cooling, storage and hot holding of food items
• Ensure general cleanliness and upkeep of the lounge and equipment
• Assist with dishwashing if needed
• Inventory:
• Put orders away in accordance with food safety plan and “first in first out”
• Maintain, organize and clean coolers and freezers