What are the responsibilities and job description for the Chef de Partie position at Blue Box Café by Daniel Boulud - Costa Mesa?
The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot
appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe. The Chef de Partie should be an expert
at their particular station while having a working knowledge of all stations in the kitchen. They should be able
to read and follow recipes and standards, train employees, and maintain health department, food quality, and
restaurant standards.
The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in
addition to being in direct contact with the Chef or Sous Chef for all instructions on the station such as, but
not limited to, menu changes.
Essential Duties:
Position requires:
The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis
of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual
orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic
information, citizenship status or any other characteristic protected by applicable federal, state or local law.
appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe. The Chef de Partie should be an expert
at their particular station while having a working knowledge of all stations in the kitchen. They should be able
to read and follow recipes and standards, train employees, and maintain health department, food quality, and
restaurant standards.
The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in
addition to being in direct contact with the Chef or Sous Chef for all instructions on the station such as, but
not limited to, menu changes.
Essential Duties:
- Must be able to communicate clearly with his/her managers and his/her teammates
- Keep his/her production to the level required by the Executive Chef
- Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards.
- Maintain and enforce the high level of food quality established by the Executive Chef
- Maintain and enforce the high standards established by the Executive Chef
- Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
- Ability to perform all essential duties during a lengthy, high-volume and high pressure service.
- Must be able to adapt to service changes as instructed by the Chef or Sous Chef throughout the duration of a shift.
- At least 3 years of experience in high volume or fine dining environment
- Advanced knife skills
- Ability to read and follow recipes and standards
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
- Actively practice food safety procedures
- Organizational skills
- Effective time management
- Ability to lift large items up to 50 pounds
Position requires:
- Daytime and weekend availability
- Reference check
Physical Requirements
- Ability to stand for long periods of time
- Ability to lift up to 50 lbs
- Ability to work in a hot, fast-paced kitchen environment
The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis
of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual
orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic
information, citizenship status or any other characteristic protected by applicable federal, state or local law.
Salary : $21 - $23