Chef De Partie, Real, Part Time

You’ll find us in schools, colleges, hospitals, office buildings, senior living communities, tourist attractions, sports venues, remote camps and military installations and more. We’re in all major cities, at remote work sites and everywhere in between – doing business in Canada and 50+ other countries where you can learn and grow. Join us now and point your career forward!

Why work with Levy Canada? Operating in over 200 locations across North America, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences at arenas, convention centres, entertainment venues and more.

From suites and concessions, to high-profile events, we are passionate about delivering the most memorable food and beverage experiences for our partners and guests.

How you will make an impact: 
You will be responsible for the supervision and training of kitchen staff, in addition to the production, quality assurance, and profitability of all menu items.

Essential Duties and Responsibilities:

• Supervise, coordinate and participate in activities of cooks and other associates engaged in preparing, cooking and serving food.
• Ensure all food handling, sanitation and customer service standards are met.
• Supervise hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action.
• Prepare high-quality food items according to standardized recipes to meet production, delivery and service schedules.
• Ensure proper presentation, food quality, portion control and maintenance of proper serving temperatures.
• Track food use, waste and consumption to requisition or purchase product.
• Receive and inspect product and supplies for quality and quantity to ensure appropriate inventory.
• Help select and develop recipes and menus.

Qualifications:

Think you have what it takes to be one of our Chefs? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:

• Red Seal Certification.
• Post-secondary education in culinary or related studies.
• Three years of kitchen management experience.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Creative ability to apply trendy food items and presentations to operations.
• Excellent interpersonal, communication, and organizational skills.
• Able to work in a fast-paced environment, paying attention to accuracy and detail.
• Knowledge of Microsoft Excel and Word.