Chef de Partie (Part-Time)

EOE/AA/Disabled/Veterans

What are we looking for

A Chef de Partie/Station Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role you should maintain the attitude behaviours skills and values that follow:

• • Apprenticeship or completion of a culinary program at a hotel school or college
  • Minimum 3 years progressive experience including 1 year as a Chef de Partie/Station Chef or equivalent experience.
  • Strong understanding of classical & modern cuisine banquet production and current culinary trends
  • Up to date culinary cooking and people management skills
  • Valid Food Handler Certification required
  • Flexible availability to work days evenings weekends and public holidays
  • Experience in high volume fast pace culinary environment

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• A degree or diploma in Hotel Management or equivalent
• Red Seal Certification
• Certified Food Handler
• Knowledge and/or experience in basic pastry and baking production

What will it be like to work for Hilton

Since being founded in 1919 Hilton Worldwide has been a leaderin the hospitality industry. Today Hilton Worldwide remains a beacon of innovation quality and success. This continued leadership is the result of our Team Members staying true to our Vision Mission and Values. Specifically we look for demonstration of these Values:

H Hospitality Were passionate about delivering exceptional guest experiences.

I Integrity We do the right thing all the time.

L Leadership Were leaders in our industry and in our communities.

T Teamwork Were team players in everything we do.

O Ownership Were the owners of our actions and decisions.

N Now We operate with a sense of urgency and discipline

In addition we look for the demonstration of the following key attributes in our Team Members:

• Living the Values
• Quality
• Productivity
• Dependability
• Customer Focus
• Teamwork
• Adaptability

What benefits will I receive

You will be offered a competitive benefits package. As a team member you will also become eligible to receive discounts on products and services offered by Hilton Worldwide and its partners. We look forward to explaining in detail the range of excellent benefits that you would expect from a global hotel organization like Hilton Worldwide.

ACCESSIBILITY

Hilton Hotels and Resorts are committed to providing equality of services and access to facilities for all our guests. For more information on this hotels Accessibility for Ontarians with Disabilities Act (AODA) policy and plan please contact the hotel at or callAODA.

A Chef de Partie/Station Chef is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience. This role also involves assisting with food cost controls.

What will I be doing

As Chef de Partie/Station Chef you will be responsible for performing the following tasks to the highest standards:

• Lead direct expedite and participate in food preparation to assigned areas for restaurant and banquet production in accordance with the standards of quality quantity taste and presentation
• Assign and supervise the work of Team Members in the section; train in all areas of their outlet or section
• Plan and coordinate activities and assist in the development of short and long term goals set by the Executive Chef
• Supervises expedites and participates in food preparation in assigned areas for Restaurant and Banquet production in accordance with the standards of quality quantity taste and presentation.
• Anticipate and prepare for any menu requests
• Develop special and assist with new menu items for restaurant and banquets
• Daily inspection of all food items in the assigned station.
• Ensures operational safety of kitchen equipment and monitors compliance with hygiene
• Prevent over production and waste
• Conduct checks to ensure mise en place is fresh dated and stored appropriately
• Maintain station inventory levels and report shortage or prep requirements for station changes to the team
• Assist the culinary team as required