Do you have a passion for food, high standards and enjoy leading a team of culinary staff? Our Food & Beverage team at the Bistro at Lora Bay is looking for a Chef de Partie to join the team!
Reporting to the Executive Chef, you assist with the control and ownership for the management of the Food & Beverage department, ensuring that the brand values and standards are delivered and budgeted profitability achieved.

Benefits of Working at Lora Bay

• Great people, beautiful location, safe and fun work environment!
• paid training!
• free golf!
• staff (and friends and family) discounts on meals, rooms and golf
• staff parties, $$ rewards and recognition program
• $500 for referring fellow team members and earn $ for bringing in business*
• Contract completion bonus*
• Some conditions apply. Inquire within for more details.

EDUCATION AND EXPERIENCE

• 3 + years’ experience in casual fine dining kitchen, including 2 years experience in a leadership role in the kitchen.
• Completion of chef training diploma. (Preferred)
• Ontario Food Handlers Certification (Required)
• Red Seal Certification (Preferred)
• Ability to report on food costing, labour reports and scheduling

PHYSICAL ENVIRONMENT/REQUIREMENTS

• Indoors and outdoors in a hot industrial kitchen
• Fast, high pressure environment
• Standing 90% of the time.
• Occasional lifting up to 50 pounds
• Use of sharp knives and tools, hot equipment and liquids, stoves, etc.
• Occasional kneeling, pushing or pulling.
• Ability to work a variety of shifts including, days, evening, weekends and holidays.
  Great Gulf Group of Companies is committed to providing a fair and equitable work environment and encourages applications from qualified women, men, visible minorities, aboriginal peoples and persons with disabilities. As per the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act (AODA), Great Gulf will accommodate the needs of applicants with disabilities throughout all stages of the selection process. If you need accommodation during the recruitment process, please advise Human Resources.
  To be eligible to apply for this position you must be legally entitled to work in Canada. We are not accepting International applicants without a valid work permit. We thank all applicants for their interest. Only successful candidates will be contacted

• Oversees and directs kitchen before, during and after service.
• Expedites food items. Calls the line, calls service, checks quality and correctness of food prior to it going through the pass. Organizes food runners. Acts as the point person for all food coming out of the kitchen.
• Relieves Executive Chef on days off
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen’s food production area to ensure that established cultural and core standards are met.
• Assist in creating monthly training schedules and execute trainings professionally and up to set standards.
• Assist in the planning and development of recipes, and ensure the correct preparation and presentation is at a consistent level for all food items prepared through production and demonstration.
• Monitor food receiving shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• To ensure all stocks are stored and rotated correctly in line with Food Safety requirements, following company policy to meet statutory legislation. This to include recording temperature checks of food commodities.
• To assist in ensuring the profitability of food operations and gross profit management. This to include carrying out food stock-takes as required.
• To follow all procedures and processes for food and beverage controls to meet resort requirements.
• To assist with maintaining and improvement of departmental operating standards.
• To be fully aware of and strictly observe Food Safety regulations and requirements.
• To attend training when required.
• To be fully aware of and strictly observe Health & Safety and fire procedures.
• To be fully aware of and comply with restaurant and company rules and regulations as identified in the team member handbook.