Chef de Partie - Banquets

Duties & Responsibilities

• Operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.
• Run the day-to-day operation of the assigned station in the kitchen.
• Aid in creating and preparing menu items and specials.
• Communicate with the Sous Chefs and the Chef de Cuisine regarding menu items, problem situations, or shortages.
• Work closely and help create standard recipes and plate presentations to maintain standards of quality in production and presentation.
• Ensure a clean, neat, and organized work area.
• Perform other tasks or projects as assigned.

Required Skills & Experience

• Proficient knife skills are required.
• Must know the five mother sauces, as well as knowledge of all other hot and cold sauce making.
• With the ability to teach others this skill, required to have full knowledge of all basic cooking techniques.
• Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques.
• Minimum 3-6 years of experience in similar kitchen/hotel operations.

Physical Requirements

• Must be able to lift equipment, supplies, etc. of at least 70 pounds.
• Must be able to continuously stand for up to 8 hours per shift.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.