Chef de Partie, Graylyn Conference Center

Job Description

Oversees the daily operations of the kitchen. Manages the preparation lists, recipe development, inventory and ordering of all food and cleaning supplies. Responsible for the production of food and ensures creativity and quality as it relates to the culinary experience.

Essential Functions

• Oversees the daily production of culinary products according to prescribed recipes; establishes and enforces standards to control the quality of food products, services, and equipment.
• Aids the Executive Chef with inventories, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Oversees food production and kitchen personnel in the absence of the Executive Chef.
• Aids the Executive Chef with the supervision of employees, sanitation and safety, menu planning, and related production activities; manages the daily assignments for culinary staff.
• Creates, produces, and fabricates meats and fish.
• Cleans and maintains work areas, utensils, and equipment.
• Maintains high levels of health, sanitation, and safety standards for food service production staff.
• Maintains standards of quality, presentation and storage for all food products.
• Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other areas as appropriate.

Required Education, Knowledge, Skills, And Abilities

• Associate’s degree in Culinary Arts, with at least two years of experience in a culinary management position in a fine dining or production environment, or an equivalent combination of education and experience.
• Knowledge of food handling, safety, and sanitation for a commercial kitchen.
• Demonstrated knowledge of high-volume production (i.e., buffet, private dining, or conference dining).
• Demonstrated knowledge of professional kitchen equipment, its function, maintenance, and care.
• Knowledge of supplies, equipment, materials and/or services ordering and inventory control.
• Knowledge of current culinary trends; strong presentation skills.
• Maintains health, sanitation, and safety standards for food service production in order to comply with standards and external regulations.
• Ability to present and display a professional demeanor at all times.
• Excellent communication skills, both verbal and written; strong interpersonal skills.
• Ability to work a flexible schedule; nights and weekends.
• Ability to meet the requirements of the University’s automobile insurance.

Accountabilities

• Responsible for own work.
• Manages staff.

Physical Requirements

• Medium work; climbing, crouching, standing, walking, lifting, fingering, grasping, feeling, talking, hearing.
• Visual acuity to determine neatness and thoroughness of work assignments.
• Subject to both inside and outside activities.

Additional Job Description

This position is not eligible for sponsorship of non-immigrant or immigrant visa status through Wake Forest University. All eligible applicants are encouraged to apply without regard to race, color, religion, national origin, sex, age, sexual orientation, gender identity and expression, genetic information, disability and military or veteran status.

Equal Opportunity Statement

The University is an equal opportunity employer and welcomes all qualified candidates to apply without regard to race, color, religion, national origin, sex, age, sexual orientation, gender identity and expression, genetic information, disability and military or veteran status.

Accommodations for Applicants

If you are an individual with a disability and need an accommodation to participate in the application or interview process, please contact AskHR@wfu.edu or (336) 758-4700.