General Position Summary: Oversees one of the various stations in the kitchen such as Garde Manger, Butcher Shop, Production Kitchen, a la Carte Kitchen or Banquet Kitchen. Supervises staff members in the completion of their daily responsibilities. Must be available to work irregular hours including holidays, evenings, and weekends, as necessary Essential Job Functions/Major Responsibilities: Supervises food production from a specific station in the kitchen. Ensures that the kitchen is cleaned and closed in the appropriate manner. Conducts station set-up. Determines and maintains daily needed mise en place. Assigns work stations and coordinates staff with differing levels of experience and knowledge. Participates in creating menus and daily specials, implementing new menus and requisitioning items to support menu. Conducts inventory and ordering of food products in coordination with the Kitchen Purchasing Agent. Interprets information from Banquet Event Orders ensuring accurate counts and events are covered. Fosters a positive work environment ensuring staff members work and interact in a harmonious fashion. Trains co-workers on individual stations and cross trains for effective use of personnel. Complies with all Club safety policies and procedures demonstrating safe work practices. Identifies and reports unsafe or hazardous work conditions. Reports all workplace injuries and illnesses to supervisor. Promotes the MAC mission and values and demonstrates the importance of providing quality service to members and co-workers. Maintains regular and predictable attendance. Secondary Functions: Performs other tasks as assigned by immediate supervisor (i.e. Executive Chef or Sous Chef). Assists in the kitchen with prep work, expediting and plating as needed. Participates in all club-related training classes. Supervisory Responsibilities: As Chef de Partie you will be required to oversee your assigned station. By maintaining correct label and dating, quality checks (inspecting and tasting), correcting all issues found on your station. Reporting maintenance and safety issues. Interpersonal Contacts: Contact is made with employees of the MAC and at times with members of the MAC. There could be some contact of outside contractors (i.e.: food vendors, delivery drivers, maintenance, etc.). Most of the contact however will be with F&B employees, including restaurant managers, chefs, front of the house staff and kitchen staff with 95% of the contact being face to face. Specific Job Skills: Demonstrated culinary, knife handling and sanitation skills. Demonstrated organizational and time management skills. Ability to demonstrate effective supervisory and communication skills, as well as motivate staff to work together as a cohesive unit. Ability to multi-task in a fast-paced environment. Ability to communicate effectively in verbal form and through demonstrations. Ability to work effectively in a supervisory/lead worker role. Ability to maintain a positive and professional manner. Ability to perform the essential job functions. Education and/or Experience: A degree in Culinary Arts is preferred but not required. Progressive industry experience with proven success of at least 4 years is an acceptable substitute for a culinary degree. Possession of a valid food handlers permit. Prior supervisory experience preferred. Job Conditions: Essential job functions require the individual to be available for variable shifts including weekends and holidays. The essential job functions also require considerable walking, standing and the physical stamina required for lifting, pushing, pulling, or carrying objects up to 35lbs. unaided. The ability to work in conditions associated with a professional kitchen including heat, humidity and periods of high-volume production is required. COVID-19 considerations: Your health and safety are a top priority at the MAC. In an effort to prevent the spread of COVID-19 in our facilities, we have implemented specific precautionary measures and processes for employees. Beginning October 1, 2021, all MAC employees must be fully vaccinated or have been approved for a legal exception. Fully vaccinated is defined as two weeks following receiving the second dose of a two-dose or one dose of a single-dose COVID-19 vaccination. Job offers are contingent on providing proof of vaccination or securing a documented and approved medical or religious exception.