Chef de Partie

About the Role

Responsible for executing food prep, portioning, cooking, and serving all meals according to company recipes, business levels, and food safety standards. This role supports the culinary program for the Cidery under the guidance of the Executive Chef.

Responsibilities

• Assist with product and menu production, sourcing, and ingredient usage to maintain food costs at an acceptable margin.
• Prepare ingredients for services, assemble dishes according to recipes and specifications, and develop specials and new menu items.
• Ensure food is prepared and served in a timely manner, utilizing tools and practices to maintain efficiency during busy periods.
• Maintain high standards of sanitation, cleanliness, and safety in all kitchen areas at all times.
• Cook menu items in cooperation with the kitchen staff to meet business-level pars.
• Cook for Albemarle Estate at Trump Winery, Tasting Room, and Events as needed.
• Set up and stock stations with all necessary supplies; clean up stations and manage leftover food.
• Receive and stock inventory appropriately, following FIFO and product rotation to minimize spoilage and waste.
• Place orders with vendors when directed by the Executive Chef or Director of Operations.
• Comply with nutrition, sanitation regulations, and safety standards.
• Perform all kitchen-related opening and closing duties.
• Communicate food shortages or overages before they negatively affect guests.
• Maintain a team-player attitude, fostering cooperation in a professional environment to ensure guest success.
• Perform other duties as assigned by management.