Chef De Partie

at  TPC Toronto at Osprey Valley

CHEF DE PARTIE - LOCATED IN CALEDON (ALTON), ONTARIO

A Chef De Partie (CDP) at Osprey Valley has an important role in the culinary department. The CDP is responsible for the execution of all food menu items in an accurate and efficient manner. The CDP supports Culinary Management to ensure that Osprey Valley consistently delivers high-quality food products, as well as working cohesively with the culinary team to always support the successful execution of the food menu.

QUALIFICATIONS:

• Minimum of five years’ culinary experience in a full-service restaurant, 1 year as CDP
• Must possess a Food Handlers Certificate or acquire one within one month of hire date
• Experience in a new restaurant opening considered an asset
• Culinary degree or diploma considered an asset but not required
• Food Safety Course and W.H.M.I.S. training
• Ability to work flexible hours including mornings, days, evenings, nights, weekends, and holidays, based on business needs
• Must be able to carry and lift items weighing at least 25 lbs., must be able to stoop and bend.
• Valid driver’s license.
• Must be able to stand and move for extended periods of time to continuously perform essential job functions.
  Expected Start Date: April/May 2025
  Job Type: Full-time positions available
  Compensation: $24 per hour + gratuities
  If this position is of interest you, please submit your resume to people@ospreyvalley.com
  Only candidates invited for an interview will be contacted.
  TPC Toronto at Osprey Valley is an equal opportunity employer and is committed to diversity and inclusiveness in all its work. We work proactively to be fair and reasonable in practice and to build diversity in our teams. Accommodation is available on request for candidates taking part in all aspects of the selection process.
  Please visit us online to learn more:
  www.ospreyvalley.com
  www.linkedin.com/company/tpc-toronto-at-osprey-valley/
  Job Types: Full-time, Part-time, Permanent
  Pay: $22.00-$24.00 per hour
  Expected hours: 30 – 44 per week

Additional pay:

• Tips

Benefits:

• Company events
• Discounted or free food
• On-site parking
• Store discount

Flexible language requirement:

• French not required

Schedule:

• Day shift
• Evening shift
• Holidays
• Weekends as needed

Ability to commute/relocate:

• Caledon, ON: reliably commute or plan to relocate before starting work (required)

Application question(s):

• Are you legally eligible to work in Canada?

Experience:

• Culinary: 4 years (required)

Licence/Certification:

• Food Safe, SafeCheck, Food Handler or equivalent (required)

Work Location: In perso

CORE RESPONSIBILITIES:

• Embracing and Living our Common Purpose and Core Values
• Be enthusiastic, energetic and demonstrate a genuine positive demeanor throughout the shift while working collaboratively with the culinary team.
• Ensure every guest receives the Osprey Valleyfood experience and leaves eager to return.
• Recipe adherence and menu production management
• Inventory management conducted through accurately handling all ingredients
• Operation systems adherence for execution, organization, and cleanliness
• Reports directly into the Restaurant Chef and or BQT Chef. In their absence, Sous Chef.

DETAILED RESPONSIBILITIES:

• Attend daily shift briefing with a culinary team to receive updates on product, inventory, projected shift sales, and upcoming events and promotions
• Manages food quality, portion control and plate presentation through 100% recipe adherence
• Liaison with supplier delivery employees/ receiving dept to ensure accuracy of delivery and invoice while ensuring product quality meets standards
• Gives support to product and recipe development
• Assuming responsibility in the absence of management
• Provides assistance/training to other staff members when needed
• Maintain and contribute to cleanliness, organization, timing, uniform, grooming, production, food quality, and consistency through completion of operational checklists.
• Compliant with all safe food handling, health & safety, and WHIMIS requirements
• Practice safe food handling and overall kitchen safety
• Complete understanding of F.I.F.O. and product yield
• Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with health and safety regulations
• Keep inventory of all products that may need to be stocked, pulled, and/or prepped – keep management informed of food quantities and quality in prep, on the line, and in holding
• Communicate effectively between alternate shifts (am and pm) and ensure station is stocked and ready for service for current and incoming shift
• Ensure proper rotation, labelling, and dating of all products
• Ensure all products are prepared, held, and served at correct temperatures and correct visual appearance
• Accurately complete all orders with uncompromising quality and consistency as per Osprey Valley and Chef specifications
• Complete all food production and prep sheets as well as monitoring daily prep production
• May be assigned to work multiple stations throughout the shift