Pastry Chef, Chef de Partie Positions Open at Whistler’s Award-Winning Bearfoot Bistro

Melissa Craig at the pass of the Bearfoot Bistro Kitchen. Photo: Joern Rohde/joernrohde.com

The GOODS from Bearfoot Bistro

Whistler, BC | The Bearfoot Bistro is looking for a Pastry Chef and a Chef de Partie, as detailed below. For both positions, please apply in person at 4121 Village Green or via email at info [at] bearfootbistro.com or melissa [at] bearfootbistro.com.

The Pastry Chef ensures smooth and efficient operation of the pastry department in the kitchen and is responsible contributing to the magic of the Bearfoot Bistro’s experience.

Responsibilities:

– Plating restaurant desserts and banquet style pastry
– Preparing and arranging food according to standards set by Executive Chef
– Maintaining effective communication within the kitchen
– Keep aware of daily functions in the restaurant and catering
– Ensuring quality and standard of food
– Maintaining a clean and organized work area and ensure proper food safe procedures are followed by all staff
– Showing creative input
– Controlling cost by minimizing spoilage, waste and exercising portion control.
– Ensuring fridges, freezers and work area are left in a tidy and organized manner.
– Rotating stock
– Other duties as assigned

Qualifications:

– Food Safe Level 1 certification or equivalent, required to complete within 6 months of start date.
– Graduation from a recognized culinary program is an asset
– Excellent organizational and time management skills
– Ability to work well under pressure in a fast paced environment
– Ability to lift 25 kg
– Ability to work standing for 8 hour shifts, and overtime as required
– Highly reliable and responsible
– Professional demeanor and excellent communication skills

CHEF DE PARTIE | The Junior Chef de Partie assists the Executive Chef, Executive Sous-chef and Sous-chef in the smooth and efficient operation of the kitchen and is responsible for maintaining and exceeding all standards of service and guest satisfaction. The First Cook contributes toward fostering an environment within the kitchen which encourages cohesiveness and pride in the products and services provided by the hotel and food & beverage department

Responsibilities:

– Preparing and arranging food according to standards set by Executive Chef
– Monitoring food holding, fridge and freezer temperatures
– Maintaining effective communication with the Executive Chef, Executive Sous-chef, Chef de Partie
– Keep aware of daily functions in restaurant and catering
– Ensuring quality and standard of food
– Maintaining a clean and organized work area and ensure proper food safe procedures are followed by all staff
– Showing creative input and interest in the job
– Assisting and guiding others as required
– Controlling cost by minimizing spoilage, waste and exercising portion control.
– Ensuring fridges, freezers and work area are left in a tidy and organized manner.
– Ensuring food is properly stored and wrapped
– Rotating stock
– Other duties as assigned

Qualifications:

– Food Safe Level 1 certification or equivalent, required to complete within 6 months of start date.
– Graduation from a recognized culinary program is an asset
– Excellent organizational and time management skills
– Red seal certification or equivalent is an asset
– Ability to work well under pressure in a fast-paced environment
– Ability to lift 25 kg
– Ability to work standing for 8-hour shifts, and overtime as required
– Ability to follow instructions & work independently is required
– Highly reliable and responsible
– Professional demeanor and excellent communication skills
– Strong Attention to detail
– Workplace Hazardous Material Information System (WHMIS) knowledge is an asset

Perks and Benefits:

– Competitive wage and benefits MSP and Medical benefits for full-time employees, after 3 months F&B and Hotel discounts
– Fun and positive work environment
– Located in Vancouver's vibrant West End
– A dedicated and supportive management team
– Fun staff events and parties

There are 0 comments