Chef de Partie
Trout Point Lodge is Nova Scotia's premier luxury wilderness resort. We have a position available for Chef de Partie for the up coming season.
RESPONSIBILITIES
Ability to work on their own station with the supervision of a superior
Can handle time pressure in a professional manner
Desire to thrive and develop in a high-end fine dining establishment
Attention to detail and excellent time management skills
Enthusiasm, creativity, energy and willingness to go the extra mile to ensure a top-notch
guest experience
Excellent time management skills
Keeps cooking stations stocked, especially before and during prime operation hours ensuring
mise en place is always up to standard
Adhere to and follow all WHMIS, first aid, all health safety standards
QUALIFICATIONS
Candidate must have relevant professional experience
culinary institute
Previous work experience in the kitchen is required
Able to multi-task, resolve problems, handle conflict and make decisions quickly and
effectively
Excellent interpersonal and verbal communication skills
Punctual and highly organized with excellent attention to detail
Must present a clean and professional appearance at all times
Red Seal certification from an accredited culinary school is an asset
Contract length: 6 months
Subsidized Private Room and Board and Meal Plan available for the qualified candidates
Expected start date: 2025-05-05
Job Types: Full-time, Contract
Contract length: 6 months
Pay: $1+.00-$21.00 per hour
Expected hours: 32 – 40 per week
Additional pay:
Overtime pay
Tips
Benefits:
Discounted or free food
Extended health care
Schedule:
10 hour shift
8 hour shift
Overtime
Work Location: In person
Apply Now
RESPONSIBILITIES
Ability to work on their own station with the supervision of a superior
Can handle time pressure in a professional manner
Desire to thrive and develop in a high-end fine dining establishment
Attention to detail and excellent time management skills
Enthusiasm, creativity, energy and willingness to go the extra mile to ensure a top-notch
guest experience
Excellent time management skills
Keeps cooking stations stocked, especially before and during prime operation hours ensuring
mise en place is always up to standard
Adhere to and follow all WHMIS, first aid, all health safety standards
QUALIFICATIONS
Candidate must have relevant professional experience
culinary institute
Previous work experience in the kitchen is required
Able to multi-task, resolve problems, handle conflict and make decisions quickly and
effectively
Excellent interpersonal and verbal communication skills
Punctual and highly organized with excellent attention to detail
Must present a clean and professional appearance at all times
Red Seal certification from an accredited culinary school is an asset
Contract length: 6 months
Subsidized Private Room and Board and Meal Plan available for the qualified candidates
Expected start date: 2025-05-05
Job Types: Full-time, Contract
Contract length: 6 months
Pay: $1+.00-$21.00 per hour
Expected hours: 32 – 40 per week
Additional pay:
Overtime pay
Tips
Benefits:
Discounted or free food
Extended health care
Schedule:
10 hour shift
8 hour shift
Overtime
Work Location: In person