Chef de Partie

About the role

Hours and shifts may vary, including working weekends and holidays. This position guides team members' performance and duties, working in collaboration with front of House Leads and Team leaders to ensure smooth and timely service.

Responsibilities

• Prepares and specializes in the preparation of a specific food group and Food Stations such as meat, fish, vegetables, sauces, desserts, etc.
• Provides training to new staff members and ongoing educational programs for staff.
• Provides input into staff counseling and evaluations; assists in completing competency assessment/performance appraisals according to schedules and policies.
• Ensures safety measures are followed and acts as a resource to staff in matters of customer service, operation of equipment, safety, and infection control.
• Responsible for the preparation of food and food stations for designated specialty area.
• Prioritizes schedules, assigns, and monitors work to optimize preparation of foods to meet the menu requirements including developing, selecting, and standardizing production recipes.
• Establishes presentation techniques and quality standards for food taste, temperature, appearance, volume, etc.
• Assists management in menu planning for patients, cafeteria, and catering functions.
• Generates and posts daily food production sheets based on estimated food consumption.
• Prepares all food items appropriate for each meal period including entrees, side dishes, convenience items, desserts, etc. according to established recipes and menus.
• Provides guidance in appropriate use of equipment, utensils, cooking techniques, and sanitary practices.
• Places food items in appropriate cooking pans and cooks according to menu requests; portions food products according to established portion control guidelines; places panned food on meal tray assembly line and/or serves food according to menu requests.
• Removes wraps, dates, labels, and stores unused food and discards food not meeting time and temperature guidelines.
• Complies with all applicable sanitation, safety, and fire regulations; cleans respective work area, equipment, and utensils.
• Informs Executive Chef and Executive Sous Chef of inventory overages or shortages.
• Reports any malfunctioning equipment or utensils to Executive Chef and Sous Chef.
• Addresses and resolves customer questions and/or complaints.
• Adheres to all Opening and Closing procedures.
• Performs related duties as required.

Qualifications

• Associate's degree required, or equivalent combination of education and related experience.
• 3-5 years of relevant experience, required.
• Leadership experience, preferred.
• Culinary education, preferred.