Chef de Partie Cocotte Bistro

JOB SUMMARY:

The Cocotte Bistro is seeking hospitality and culinary passionate applicants to join the culinary leadership team. Anchoring the boutique hotel’s food and beverage department will be a new three meal French restaurant. Creating authentic and memorable meal experiences as a destination dining venue will be a pillar of the operation. The Metcalfe Hotel has 106 rooms and multiple meeting and event spaces which will be incorporated into a dynamic food and beverage operation anchored by Executive Chef Stephen La Salle’s foray into contemporary French bistro cuisine. The chef de partie role reflects the passion and ambition for great authentic food, guest and employee experiences of The Metcalfe Hotel.

YOUR ROLE:

In addition to being able to perform, direct and instruct the duties of culinary team members but not limited to:

• Plan and direct food preparation and cooking activities in the culinary department
• Lead service periods in a la carte restaurant and banquet/event operations with a focus on food quality as well as guest and colleague experience.
• Participate in menu creation, food purchasing, costing and cost controls.
• Supervise kitchen operations including stocking, storage and sanitation.
• Assure adherence to food quality, recipe and preparation expectations.
• Assume role of team leader as part of the culinary, restaurant and hotel management team.
• Collaborate with Executive Chef, culinary leadership, Food and Beverage Director, food and beverage managers and/or hotel managers on operation of Food and Beverage department.
• Responsible for executing a la minute cooking techniques in a plated restaurant environment, able to execute “on the line” cooking as part of a brigade
• Prepping, preparing and executing food services in a banquet or event operation.
• Final assembly of dishes including the cooking, seasoning, and plating of ingredients
• Ensuring stations are stocked, prepped and properly set up for service periods.
• Ensure food production is of high quality and accurately timed in an a la carte restaurant environment.
• Responsible for the preparation of ingredients, recipes, and designated preparations according to kitchen guidelines and standards.
• Ensuring proper storage of food, equipment, and supplies, from their arrival into the kitchen until their intended use .
• Follow and practice proper food handling procedures while maintaining cleanliness of workstations and the kitchen areas.
• Perform other duties as needed and special projects as assigned by management.
• Aid in coordination of prep work across different service and kitchen output.
• Coordinate with front of house colleagues for seamless guest experience.

YOUR PROFILE:

• Formal culinary training (culinary or hospitality college programs or equivalent) OR significant management experience in similar restaurant or hotel environments.
• Restaurant AND banquet experience is an asset.
• 2-5 years in a senior cook or supervisor role.
• Previous hotel experience is an asset.
• Flexible schedule with availability on evenings, weekends and holidays.
• Food Handlers Certificate.
• Communicative, empathetic, passion for great food and experiences, good motivator and leadership skills.
• Able to work in Canada.

BENEFITS:

• Group insurance plan;
• Group RRSP and DPSP (Deferred Profit-Sharing Plan);
• 50% employee discount in all our establishments for the employee and 3 guests;
• Corporate culture that promotes employee appreciation;
• Employee recognition events;
• Company in full growth (perspective of evolution and personal development).