Chef de Partie Table 45- $22.50/hr

Duties and Responsibilities

• Provide instruction to less experienced culinary staff.
• Check the methods of preparation, portion, sizes, and timeliness of food preparation; control food usage to minimize waste.
• Assist in the supervision of day-to-day operation of the kitchen as needed.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Prepare batch recipes, cold food items and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner.
• Cook and prepare meals in accordance with portion and quality standards.
• Cook and prepare meals in accordance with portion and quality standards.
• Coordinate the smooth service and relation to the pass and pick-up of food.
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in creating and testing new recipes and menu design.
• Assist in inspecting the cleanliness of the line floor and all kitchen stations.
• Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
• Notify Maintenance of any needed repairs.
• May serve as Sous Chef in his/her absence as required.
• May assist with other duties as assigned.

Qualifications and Requirements

• High school diploma or equivalent, plus two years of experience as a cook, or equivalent combination of education and food preparation experience.
• Degree or certificate in culinary arts preferred.
• The ability to carry or lift items weighing up to 50 pounds.
• The ability to move about the kitchen.
• The ability to handle food, objects, products and utensils.
• The ability to bend, stoop, and kneel.
• Communication skills utilized a significant amount of time when interacting with other culinary staff, wait staff, and guests.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances utilized frequently.
• Reading and writing abilities utilized often when giving and receiving instructions and preparing recipes.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.