Reporting to the Chef de Partie, the responsibilities and essential functions of the position include, but are not limited to: Minimizing waste and ensuring the optimal use of raw materials and equipment; Respecting and ensuring compliance with hygiene and safety standards; Applying and enforcing work procedures and technical specifications related to their section; Replacing junior staff within their section if necessary; Ensuring adherence to quality criteria; Receiving and checking incoming goods for their station; Verifying expiration dates and the quality of products and goods in their section; Monitoring the contents, storage, and cleanliness of refrigerated units in their section and the kitchen; Preparing the dishes under their responsibility, respecting technical specifications and deadlines; Assisting with plating; Control and participate in the cleaning of equipment and supplies in his section and the kitchens; Prepare orders in collaboration with his Sous Chef; Make lists of recommendations and detailed written reports of his section the day before for the following day; Other tasks, as assigned.

Desired Candidate Profile

Prior experience in the culinary field

Certificate of apprenticeship or international equivalent

A diploma or certificate in a culinary discipline is an asset

Knowledge of Microsoft Windows applications is an asset

Excellent interpersonal and problem-solving skills

Particularly responsible and reliable

Ability to work effectively under pressure in a fast-paced environment

Ability to work in a team

Ability to focus attention on customer needs, remaining calm and courteous at all times