Position Summary: As Chef de Partie, you are responsible primarily for the operating and maintaining of one station in the kitchen. Some of your responsibilities include:

• Operating and managing a section (Garde Manger, Saucier, Passionate or Pâtissier) of the kitchen while working together with the other chefs.
• Preparing a variety of savory concepts that encompass color, texture, and deliciousness.
• Prepare and present the product in a tasteful and beautiful way on a consistent basis.
• Monitoring and ordering ingredients, supplies and equipment as deemed necessary.
• Ensuring the your designated section of the kitchen adheres to health and safety regulations
• Develop new seasonal recipes and menus with Chef Jared to be at the fore front of new trends.

Principal Duties and Responsibilities

- Maintain sanitation standards as set forth by local, state, and federal Health Department regulations. Mind the cleanliness and organization of the kitchen and its equipment at the highest level. Train the staff on proper sanitation guidelines as needed.

- Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines.

- Ensure exceptional quality of all ingredients, preparation, and plating of food items.

- Help keep the team focused on efficient production, quality control, recipe execution and waste management.

- Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while helping push the team to maintain the highest standard of work ethic and quality product.

- Help control labor and operating expenses through effective planning, purchasing decisions, and inventory control while focusing on creative cost control.

-Help conduct daily line checks. Ensure that clear feedback is provided to the entire kitchen team.

- Help coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests

- Be visible in the restaurant to provide recognition to guests, promoting [food] positive public relations and handling special requests when applicable.

- Assess the need for and report necessary kitchen repairs

- Step in for other kitchen staff as needed

- Attend staff and management meetings as needed

- Execute other duties as assigned by Head Chef when applicable.

- Promote a safe and professional work environment.

-Hourly employees get paid overtime for any weekly pay period that exceeds 40 hours which is 1.5 times the hourly rate.

-Salaried employees must work a minimum of 50 hours a week.