Chef de Partie- Bourbon Steak

Responsible To

• Aid the Chef de Cuisine and Sous Chef in preparing and displaying high quality foods as per the Chef de Cuisine's directives
• Ensure all stations are correctly set up before service and make necessary adjustments
• Train and guide staff to meet the department's quality standards
• Maintain food handling, processing, and storage in accordance with the Hazard Analysis Critical Control Point (HACCP) program
• Promote positive customer interactions, especially in public areas
• Report any concerns about questionable products to the Chef de Cuisine or Sous Chef to optimize product utilization and reduce waste
• Take on Chef de Cuisine and Sous Chef responsibilities in their absence
• Perform additional duties and projects as directed

Position Requirements

• Fluent in English speaking, reading, and writing
• Professional appearance suitable for a luxury setting
• Comprehend and comply with health and safety regulations, sanitation practices, chemical usage guidelines, fire procedures, and HACCP principles
• Proficient in operating all kitchen equipment
• Understand and follow departmental policies, job descriptions, daily memos, chemical labels, and other instructions

Education

• High school diploma or equivalent
• Culinary or apprenticeship program preferred

Physical/Mental Demands

• Ability to stand, walk, and sit for extended periods
• Capacity to bend, stoop, and crouch
• Use hands for reaching, grasping, handling, pulling, and pushing
• Good near and far vision
• Ability to hear, talk, and smell