Summary

The Chef de Partie prepares and plates high-quality meals under the direction of the Chef de Cuisine. The Chef de Partie is also responsible for supervising the kitchen staff and maintaining sanitation standards.

Essential Duties and Responsibilities include but are not limited to the following:

· Supervises kitchen staff and oversees morning food prep and cooking; Coordinates food orders and checks food plating

· Ensures plates are properly cooked by kitchen staff and delivered to servers timely to assist with providing a pleasant dining experience for guests

· Assists with training and scheduling kitchen staff

· Ensures proper and complete set-up of work stations

· Prepares meals in accordance with standard recipes

· Prepares components of each dish such as chopping vegetables, cutting meat and preparing sauces

· Maintains established food quality standards and consistency of menu items

· Assists in menu suggestion, standardizing recipes, maintaining recipe and menu files

· Adheres to state sanitation standards

· Orders and receives kitchen and food products

· Inspects inventory and reports spoilage and overages to Sous Chef

· Monitors and enters temperatures on logs

· Maintains organization in all storage areas

· Performs housekeeping of immediate work area, shelving units, fans and floors

· Reports malfunctioning equipment

· Performs Chef duties as needed

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

· High school diploma or GED

· Two (2) years of related experience and/or training; or equivalent combination of education/experience

· Proficient knife skills and familiarity of duties in all areas of the kitchen

· Knowledge of culinary terminology, the fundamentals of cooking and federal/state food safety regulations

· Ability to communicate effectively and efficiently in English (speak, read, write) with guests, co-workers and management

· Ability to perform assigned duties and essential job functions with attention to detail, speed, accuracy, follow-through, courtesy and cooperativeness

· Ability to prioritize and organize work assignments

· Strong interpersonal skills and the ability to work well with co-workers and the public

Additional Eligibility Requirements:

· Ability to communicate effectively through verbal and written modes of communication

· Ability to read, write, listen to/hear and comprehend simple to complex instruction/direction/detail

· Basic to complex math skills

· Ability to lead and motivate staff

Certificates, Licenses, Registrations

· TB Clearance

· Food Handler Training Certificate

Desired Skills/Education:

· Associate’s Degree (A.A.) or equivalent from 2 year college or technical school focusing on culinary education

· Culinary experience in a high-volume, full service restaurant

Other Qualifications:

The physical demands described herein are representative of those that must be met by a Chef de Partie to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing duties of this job, the Chef de Partie is regularly required to stand for long periods, walk various distances, touch, have manual dexterity, hear/listen, bend/stretch and have clear speech. The Chef de Partie must regularly lift, carry, push/pull, and/or move up to 50 pounds and occasionally lift, carry, push/pull, and/or move more than 50 pounds with assistance.

Specific vision abilities required by this job include seeing and color perception.

The work environment characteristics described here are representative of those the Chef de Partie encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The Chef de Partie may be subject to shift work, working along and/or with others. While performing the duties of this job, the employee is routinely exposed to extreme heat (surfaces and environment) and occasionally exposed to electrical shock.

The noise level in the work environment is usually moderate, but occasionally loud.

Schedule Requirements:

· The Chef de Partie must be flexible for scheduling; and available on nights, weekends and holidays (as necessary).

Job Types: Full-time, Part-time

Pay: $18.00 - $24.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years
• 3 years

Shift:

• Day shift
• Evening shift

Supplemental pay types:

• Overtime pay

Weekly day range:

• Monday to Friday
• Weekends as needed

Work setting:

• Casual dining restaurant
• Fine dining restaurant

Work Location: In person