Chef de Partie - National Toronto

at  Concorde Group

WELCOME TO THE WELL!

Calgary staple, National Beerhall is coming to Toronto! Bordering Front, Spadina and Wellington, the Well complex offers a variety of retail and restaurants in the heart of Downtown Toronto. At National, we have created one of the best places to eat, drink and play. Enjoy our arcade area where you can compete amongst friends or bowl a few frames in our bowling alley.

ABOUT THE POSITION

The Chef de Partie contributes to all back of house operations and is responsible for several functions including but not limited to: food preparation, inventory control, and employee training. We are looking for someone who has experience in a leadership role, but can still take direction, and loves working in a team environment. You must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

• Maintain ongoing communication and provide input to the Sous Chef for menus, recipes, and processes that will improve revenue, productivity, customer service, and food quality, while decreasing expenses.
• Report any ordering requirements or inventory issues to the Sous Chef.
• Provide coaching, mentorship, and leadership to all cooks within the kitchen assisting with work, training, and development.
• Lead culinary team in the absence of the Sous Chef.
• Ensure that the kitchen area and equipment are always maintained at the highest level of cleanliness.
• Ensure all food products are stored in appropriate containers, labeled, and rotated, to minimize waste, maximize quality, and ensure freshness.
• Ensure the highest level of hygiene and food safety is adhered to by all employees in the preparation and handling of food items.
• Respond in a positive and timely manner to all internal and external guest requests and complaints during service, while meeting standards to exceed the guest’s expectations.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Create organized prep sheets with the Sous Chef on a daily basis to ensure the delegation of food production tasks are carried out by the culinary team.
• Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
• Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
• Maintain composure and professionalism ensuring the culinary team is supported and prepared for peak hours.
• Perform ad-hoc duties as required.