Chef de Partie

About the role

Come expose your craft in the beautiful mountains of Idaho! This is our busiest outlet producing the majority of culinary experiences for our guests. If you want an opportunity to grow your career in a fast-paced environment, check us out… This is a once in a lifetime place to work, come assist the Chef de Cuisine and Sous Chef’s with all their duties and expand your career.

Responsibilities

• Re-organize refrigerators, re-stock items up to par and reorganize section for next meal preparation.
• Supervise the general cleaning and proper handling of food leftovers after meal services.
• Make important and logical decisions relating to par levels for production.
• Set up daily mis-en-place.
• Assist in sample cooking of new dishes and establishing recipe standards.
• Assist Chef’s in food requisition to ensure sufficient inventory while minimizing waste.
• Ensure attractive placement of food items, show pieces etc… on display where required.
• Receive food checks, event orders and prepare them to specifications.
• Send for requisitioned items from storeroom, personally verifying both quantity and quality.

Requirements

• A High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience, 7+ years in the culinary industry.
• Able to read and prepare standardized recipes according to Chef’s specifications.
• Able to organize and prioritize daily par sheets and banquet BEO.
• A working understanding of proper food handling, equipment and utensils.
• Able to cooperatively delegate work properly and in a fair manner, creating smooth operations in the kitchen.
• Able to communicate effectively and professionally with fellow associates, supervisors, managers and staff, acting as an agent for maintaining a positive kitchen environment, being mindful of continual teamwork and relationship development.
• Able to quickly assess situations, determine priority, create a strategy and implement it.
• Superior multi-task abilities while maintaining a high level of organization remaining detail oriented.
• Able to sustain a fast pace while staying focused on the finest of details.
• Maintain a working knowledge of Shore Lodge’s expeditor system.
• Understand and utilize Shore Lodge’s fire and safety standards and operation of kitchen and fire response equipment.
• Maintain work station, assist with prep and cleaning.
• Prior experience in banquet food preparation preferred.

Qualifications

High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience, 7+ years in the culinary industry.

Skills

• Maturity, Leadership and Ownership
• Functional multi-tasking with speed and grace
• Understanding of front and back of the house operations
• Experience in both front and back of the house positions
• Initiative and ingenuity with minimal supervision
• An optimistic and positive demeanor
• Ability to assist other team members as needed
• The ability to take pride in being the final 'inspector'

Benefits

N/A

Pay

N/A

Schedule

N/A