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

What will I be doing?

A Station Chef/Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Station Chef/Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Leads and directs, 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.
• Assigns and supervises the work of Team Members in a section, trains culinary members and apprentices in all areas of their outlet or section.
• Plans and co-ordinates activate and assist in the development of short and long term goals set by 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.
• Anticipates and prepares for any menu request.
• Develops daily specials and assists with new menu items for outlets and banquets.
• Daily inspections of all food items for his or her station.
• Ensures operational safety of kitchen equipment and monitors compliance with hygiene
• Prevents over production and waste.
• Conducts checks to ensure mise en place is fresh, dated and stored appropriately.
• Assist the culinary team as required
• Maintain station inventory levels and report shortage of prep requirements for station changes team

What are we looking for?

A Station Chef/Chef de Partie 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:

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• Apprenticeship or completed culinary program at a hotel school or college
• 3 years progressive experience, 1 year as a Station Chef or equivalent experience.
• Good understanding of classical & modern cuisine, banquet production & current culinary trends
• Up to date culinary, cooking, and people skills
• Valid Food Handler Certification required
• Flexible availability to work, including days, evenings, weekends and 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
• Certified Food Handler
• Knowledge and/or experience in basic pastry and baking production.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands (http://jobs.hiltonworldwide.com/our-brands/index.php) . Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

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 hotel’s Accessibility for Ontarians with Disabilities Act (AODA) policy and plan please contact the hotel at AODA_Hiltons_In_Canada@hilton.com or call 1-844-217-AODA.

Job: Culinary

Title: Chef de Partie

Location: null

Requisition ID: HOT0B438

EOE/AA/Disabled/Veterans