Chef De Partie at Watercolor

Job Summary

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring all dishes from that station are prepared to the highest quality and delivered on time. This role typically oversees a small team of cooks or kitchen staff, maintaining, organization, cleanliness, and efficiency within the work area. The Chef de Partie also assists in training team members, monitors inventory and supplies for their station, and ensures all kitchen operations follow food safety and hygiene standards.

Primary Responsibilities & Essential Functions

• Preparing, cooking and presenting high quality dishes within the specialty section
• Preparing meat and fish
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Ensure that the production, preparation and presentation of food are always of the highest quality
• Maintain 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
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Overseeing the maintenance of kitchen and food safety standard
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Turns equipment on and off at the beginning and end of each shift
• Organize coolers and kitchen storage areas
• Managing and training assigned kitchen team
• Coordinates daily tasks with the Sous Chef
• Monitoring portion and waste control
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation
• All other duties as assigned

Education and Experience

• Significant experience in a professional kitchen
• Food Managers & ServSafe certification (may be obtain upon hire)
• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read write and speak, and communicate in basic English preferred

Knowledge, Skills, Abilities

• Detail oriented and thorough
• Ability to perform consistent work to the highest of standards
• Ability to remain discreet and respect the privacy of guests
• 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

• Ability to stand for long periods of time
• Frequent bending, stooping, reaching, and kneeling
• Occasional typing
• Frequent chopping, slicing, dicing knife work, etc.
• Must be able to lift 50 lbs.

Working Conditions

• Primarily indoors, in a commercial kitchen environment
• Exposure to high kitchen temperatures, Moderate to high noise levels from kitchen equipment and busy service periods
• Exposures to cleaning chemicals (proper PPE provided)
• Fast-paced, high-pressure environment especially during banquets and large events