Chef De Partie

Looking for a career change? Join one of Canada’s most successful and multicultural Hospitality companies, that strives to take your talent to the next level. With 20 hotels owned and managed by Easton’s Group of Hotels, and more 6 in development, your passion, collaboration, and voice will be an excellent addition to our growing Organization. As a company, we strive to provide exceptional benefits, perks, and growth opportunities to all our employees.

If you have a passion for exceptional service delivery, are results driven and appreciate the recognition, Easton’s is your career partner of choice.

The Easton's team believes that excellence is achievable only in an environment that embraces and promotes Equity, Diversity & Inclusion (ED&I). Our company is challenging the way we work, think, and develop an inclusive workplace. Our commitment to ED&I allows us to achieve our vision and mission and ensure a more equitable future for all.

About The Hotel

The Westin Toronto Airport is located near YYZ airport, it features a Westin WORKOUT Fitness Studio, heated indoor pool, and dining options like Atmosphere and Crosswind’s Bar and Grill along with an express Starbucks coffee and grab-and-go stand. As part of Easton’s Group of Hotels, our team is deeply involved in community events, valuing the wellbeing of each member as much as our guests.

Benefits

• Health, Vision, and Dental Coverage
• Employee Social Events
• On-Site Parking
• Deferred Profit-Sharing Plan
• RRSP
• Career Development
• Discounted Associate Meals
• Employee Discount Perks
• Auto and Home Insurance and Gym Membership Discounts
• Hotel Discounts at Marriott Properties worldwide
  
  

Chef de partie

Job Overview

As Chef de Partie, you’ll lead a team of culinary professionals, ensuring smooth kitchen operations and maintaining the highest standards.

Prepare meals per portion and quality standards specified in recipes. Control food for respective section(s) usage to minimize waste.

Duties And Responsibilities

• Prepare meals for respective section(s) (restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high-quality food items promptly. Coordinate the smooth service concerning the pass and pick-up of food.
• Organizing prep work, supervising line set-up, ordering for the stations and events and coordinating service flow.
• Organize the day’s prepping for the cooks and restaurants; supervise line set-up and prepping.
• Advise supervisor of low inventory items or may order necessary food items. Assist in receiving items and taking inventory as needed.
• Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the provincial and local Health Board inspection and hotel requirements.
• Report all unsafe or malfunctioning equipment to the supervisor.
• Assist in the training of kitchen staff; ensure that all cook’s duties have been performed during the shift.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services. May occasionally interact directly with guests.
• Ability to perform functions with minimal supervision.
• May assist by performing ware washer/dishwasher or other kitchen duties as needed.
• Help Cooks I and II as needed.
• May assist with other duties as assigned.
• In carrying out your duties you will follow all Company and Brand Standards
  
  

Qualifications And Requirements

• High school diploma or equivalent, plus 2 years of experience in food preparation, or equivalent combination of education and food preparation experience. Certification of culinary training or apprenticeship and Red Seal Certification.
• Strong leadership skills and the ability to perform duties with minimal supervision.
• A passion for excellence, creativity, and a commitment to maintaining Marriott’s high standards
  
  

This Job Requires The Ability To Perform The Following

• Carrying or lifting items weighing up to 50 pounds
• Remain stationary for extended periods.
• Standing up and moving about the kitchen
• Handling food, objects, products, and utensils
• Bending, stooping, kneeling
• Communication skills (written and oral) are utilized a significant amount of time when interacting with the other cooks and waiting for staff or guests.
• Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when keeping track of inventory.
• This person utilizes problem-solving and reasoning abilities.
• Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by a local or provincial government agency.
• May be required to work nights, weekends, and/or holidays.
  
  

Work Area: Main Kitchen, F&B service areas.

Health and Safety

• Follow safe work procedures as outlined in Departmental Policy and Procedures manuals, including the use of personal protective equipment.
• Know and comply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour.
• Report all injuries or illnesses to a supervisor or manager immediately.
• Participate in Joint Health and Safety Committee by bringing health and safety concerns or issues to the attention of the committee.