Chef de Partie

About the role

Prep and cook to order food for catered events and for a la carte service in Le Jeune Chef.

Benefits

• Medical, dental, and life insurance
• Retirement plan options with generous College contributions
• Paid leave and holidays
• Tuition benefits and educational support

Education

Associate's Degree in Culinary Arts, related area, OR advanced training and experience in professional or institutional food service.

Required Experience

• One (1) year of food preparation experience preferably in a fine dining or catering setting, OR
• 1000 hours of documented instruction from a vocational institute in food preparation, OR
• Equivalent combination of experience and training.

Required Certifications

• Valid ServSafe Manager Certification (or equivalent National Sanitation Certification)

Abilities and Skills

• Ability to perform tasks following written and oral instruction
• Familiarity with proper care of food service equipment
• Familiarity with safety and sanitation procedures
• Ability to coordinate the kitchen workload
• Ability to read and perform basic math
• Competence in the 14 Classical cooking methods
• Possession of a valid driver's license

Responsibilities

• Assist Executive Chef with production of food.
• Prepare recipes, including clean, peel, core, butcher, filet, portion, weigh, carve special shapes, etc.
• Make dressing, sauces, stocks, glazes, gelatins, vinaigrettes, broth, coulis, ragouts, emulsions, beurre blancs, etc.
• Create and produce special and composed salads.
• Cook meats, poultry, seafood, starches, farinaceous products, legumes, and vegetables.
• Assist Pastry Chef in making desserts and limited baked goods as needed.
• Set up and prepare food to order in an a la carte setting to include sauté, braise, poach, roast, etc.
• Prepare quantity foods for banquets.
• Portion foods in banquet settings.
• Create and prepare garnishes.
• Maintain food product inventory in work station; submit product requisition to Executive Chef as requested.
• Open or close kitchen, supervise production area(s), and provide daily direction to part-time help.
• Wash pots, pans, utensils, trays, as needed or as directed by the Executive Chef.
• Comply with all safety and sanitation procedures in performance of duties.
• Assist in receiving and storage of the School's food items and supplies.
• Assist with assembling food carts for the School of Hospitality.
• Perform general housekeeping functions including cleaning of food preparation areas.
• Utilizing FIFO methods of inventory control, ensure the rotation of foods to increase maximum shelf life, food safety, and potential profit.
• Assist the Executive Chef in maintaining a clean and orderly arrangement of the storeroom, freezers, and refrigerator areas.
• Store, dispense, receive, and check food, equipment, and instructional supplies used by faculty and students.
• Maintain inventory of expendable supplies and notify the Executive Chef as supplies are depleted to enable timely reordering.
• Promptly report loss, theft, or breakage of tools, equipment, and supplies to the Executive Chef or the proper faculty.
• Pick up necessary foodstuffs and supplies for Le Jeune Chef and the Food & Hospitality program as requested.
• Ability to lift up to 50 lbs.
• Employees are expected to follow safe lifting and handling practices.

Pay

Based on minimum education and experience qualifications the hourly range is $18.00 - $22.00.

This response is AI-generated, for reference only.