Chef De Partie (Docent Steak)

Job Responsibilities

• Prepare and finish foods on all stations within the kitchen.
• Maintain quality standards and cleanliness of work areas and equipment in accordance with Health Department standards.
• Assist the Chef as needed in execution of production.
• Properly label and date all products to ensure safekeeping and sanitation.
• Maintain accurate inventories and inform management of restocking needs.
• Notify chef on duty if unable to complete tasks within allotted time.

Qualifications

• Communicate in English, read and follow recipes, and perform basic mathematical calculations.
• At least 3-5 years culinary experience in a similar role, preferably in a high volume, luxury hotel/restaurant setting.
• Extensive sanitation and culinary knowledge, accurate knife skills, and leadership abilities.
• Ability to work organized, within a team, under pressure, remain calm, and make logical decisions.
• Prioritize, organize, and follow through to meet deadlines.
• Ability to obtain and maintain necessary licenses and work cards.
• High volume experience required.
• Culinary training or degree preferred, but not required.
• High school diploma or GED required.
• Minimum age of 18 years.
• Valid Food Service Manager health card required.
• Able to lift up to 50 lbs., push/pull up to 400 lbs., and operate heavy machinery.