Chef de Partie - Blue Box Café by Daniel Boulud - Costa Mesa

About the role

The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe. The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes.

Responsibilities

• Must be able to communicate clearly with his/her managers and his/her teammates
• Keep his/her production to the level required by the Executive Chef
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Maintain and enforce the high level of food quality established by the Executive Chef
• Maintain and enforce the high standards established by the Executive Chef
• Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
• Able to perform all essential duties during a lengthy, high-volume and high pressure service
• Must be able to adapt to service changes as instructed by the Chef or Sous Chef throughout the duration of a shift

Qualifications

• At least 3 years of experience in high volume or fine dining environment
• Advanced knife skills
• Ability to read and follow recipes and standards
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Organizational skills
• Effective time management
• Able to lift up to 50 lbs

Competencies & Qualifications

• Ability to adapt to service changes as instructed by the Chef or Sous Chef throughout the duration of a shift

Physical Requirements

• Ability to stand for long periods of time
• Ability to lift up to 50 lbs
• Work in a hot, fast-paced kitchen environment

Pay

Details about pay are not specified in this posting.

Schedule

Details about schedule are not specified in this posting.

Benefits

Details about benefits are not specified in this posting.

Skills

Details about skills are not specified in this posting.

Benefits

Details about benefits are not specified in this posting.

Application Instructions

Details about application instructions are not specified in this posting.

References

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About The Dinex Group LLC

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. More detail about Blue Box Café by Daniel Boulud - Costa Mesa part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit here.