Description

Job Summary: The Chef de Partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers who are responsible for keeping the kitchen organized so that meals go out on time and the work area remains clean and orderly.

Job Responsibilities: 

• Preparing, cooking and presenting high quality dishes within the specialty section

• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes

• Preparing meat and fish

• Assisting with the management of health and safety

• Assisting with the management of food hygiene practices

• Managing and training assigned kitchen team

• Monitoring portion and waste control

• Overseeing the maintenance of kitchen and food safety standard

• Coordinates daily tasks with the Sous Chef

• Ensure that the production, preparation and presentation of food are of the highest quality at all times

• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation

• Full awareness of all menu items, their recipes, methods of production and presentation standards

• Follows good preservation standards for the proper handling of all food products at the right temperature

• Turns equipment on and off at the beginning and end of each shift

• Organize coolers

• All other duties as assigned

Qualifications

Education and Experience: 

• Significant experience in a professional kitchen

• Food Managers & ServSafe certification

• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs

Knowledge, Skills, & Abilities: 

• Detail oriented and thorough

• Ability to remain discreet and respect the privacy of guests

• Ability to perform consistent work to the highest of standards

• Ability to interact with guests in a pleasant friendly way

• Ability to read write and speak, and communicate in basic English preferred

• Strong leadership skills, ability to motivate teams to produce consistently great food

• Adept at working effectively in high energy and busy environments and works well under pressure

• Ability to lead and work well as well as part of a team

•  Knowledge of culinary arts

• Must have a positive, honest, and energetic work ethic

• Ability to operate in a professional manner with a good character to work in a fast-paced team

Physical Demands: 

• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation

• Able to work long shifts plus the ability to stand, sit or walk for extended periods of time

• Able to grasp, lift and/or carry up to 50 lbs. as needed

• Finger/hand dexterity to operate kitchen machinery, knives, etc

Working Conditions: 

• Operates mainly in an indoor kitchen

• Exposure to high temperatures and a loud environment

• Exposure to cleaning chemicals during sanitation and cleaning processes