Chef dePartie

We need to output HTML fragment with sections only if real content. Use

for headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. The posting includes Position Summary (we can treat as About the role). Responsibilities list. Requirements includes Experience and Education Required, Skills Required, Physical Demands, Success Criteria, Licenses or Certifications, etc. We need to map to headings: maybe "About the role" (position summary). "Responsibilities". "Requirements". "Skills". "Qualifications"? The posting includes Education and Experience under Requirements. Could treat "Qualifications" as education+experience. But we must not create empty sections. We have content for About the role, Responsibilities, Requirements (education/experience), Skills (list of skills), maybe Benefits? Not present. Pay? Not present. Schedule? Not present (though mentions varying schedules, overtime, weekends, holidays - that is schedule info). The posting says: "Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays." That's schedule info. So we can include a Schedule section with that sentence. Benefits? Not mentioned. Pay? Not mentioned. So we omit Benefits and Pay. We need to use

• for any list of duties/requirements/benefits. For prose use

  . For sections we need heading

  then content. We must not repeat job title as heading. No Job ID. We must remove boilerplate like EEO, etc. The posting includes some boilerplate at end: "This document does not create an employment contract..." etc. Also grooming, etc. We need to remove cookie/navigation/legal/EEO/equal-opportunity/scam-warning boilerplate, duplicated lines, and application instructions. The posting includes many lines that are not boilerplate but are part of job description: grooming, policies, etc. Those might be considered boilerplate? The instruction: remove cookie/navigation/legal/EEO/equal-opportunity/scam-warning boilerplate. Grooming and policies might be considered legal? Might be okay to keep? It says remove legal boilerplate. The grooming statement is likely part of job description but could be considered boilerplate. However it's specific to Biltmore Hotel standards. Might be considered part of requirements? It's about appearance. Could be considered a requirement. But the instruction says remove legal/EEO etc. Grooming is not EEO. Might keep? Safer to keep as part of Requirements? But it's after many sections. Might be considered "Requirements" as well. However we already have a Requirements section; we could incorporate grooming under Requirements as a bullet? But it's not a list originally; it's a sentence. Could be a

  under Requirements. We need to preserve ALL substantive information; do not invent or summarize away detail. So we need to keep grooming statement. But we also need to remove duplicated lines. There may be duplicated lines like "Experience and Education Required" repeated? Not sure. We'll craft sections:

  About the role

  Position Summary The Chef DePartie is responsible for preparing the menu items contracted for all Biltmore Hotel Banquet Events, as well as, restaurant a la carte items. They must maintain Biltmore Hotel Standards, which include high quality food, excellent presentation and quick food production for an overall dining experience. A Chef DePartie needs minimal supervision, is able to prepare meals for special dietary needs, delegates orders to Cook I and Cook II, and can help train and guide the progression of a Cook I and Cook II up the kitchen hierarchy. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S).

  Responsibilities

  • Experience in all kitchen stations (fry, grill, sauté, broiler, pantry and have the ability to assist on all other stations in the kitchen when needed)
  • Execute all menu and recipe items, for all meal periods, in the assigned kitchen.
  • Fully understand work safety and emergency procedures.
  • Expedite a la carte orders or work flow assignments effectively in the absence of the Chef or Sous Chef.
  • Have the ability to prepare all menu items. Follow Recipes and yield guides according to Biltmore Hotel Standards and aid in the reduction of waste and product utilization.
  • Be able to produce all food items used in your assigned kitchen including, but not limited to: Producing Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce; Competent in fabricating all meat, fish and poultry; Understand the differences and uses of all herbs and types of seasonings; Basic Garde Manger Skills such as fruit displays, canapé production, display cold food, amenities, pates, dressings and cold sauces; Ability to produce basic specialty dishes such as Paella, Stews, gumbo, etc.; Knowledge and the ability to produce various types of foods such as French, Italian, Mediterranean, Asian, Caribbean, etc.; Understand and has the ability to train on all basic cooking methods: Braising, Poaching, Roasting, Steaming, Sauté, Grilling, and Blanching; Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others with minimal supervision; Have the creative ability to produce specials and possess the skills to accomplish any task given by the Chef or Sous Chef; Possess strong math and English skills for calculating, communicating, writing requisitions/completing food inventories and for retrieving information as needed; Have the ability to assist with holding staff accountable for productivity in the absence of the Chef; Inform Banquet Chef or Chef de Cuisine of any foreseeable shortages before items run out; Maintain proper storage procedures as specified by Health Department and Biltmore Hotel Standards; Minimize waste and maintain controls to attain forecasted food cost; Have the ability to train new cooks, as well as mentor existing staff, on all stations; Assist Chef or Sous Chef to ensure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both food and payroll costs; Maintain expected timelines of orders from the kitchen to the dining room; Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty; Assure all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas; Ensure all ambassadors maintain all expected food handling procedures reinforced daily; Consistently maintain camaraderie and professional etiquette with peers at all times.
  But that's huge; maybe we should split into multiple
• items for each bullet. The original responsibilities list is a long paragraph with many items separated by periods. We can split each sentence into
• . That would preserve detail. Let's parse responsibilities sentences: - Experience in all kitchen stations (fry, grill, sauté, broiler, pantry and have the ability to assist on all other stations in the kitchen when needed) - Execute all menu and recipe items, for all meal periods, in the assigned kitchen. - Fully understand work safety and emergency procedures. - Expedite a la carte orders or work flow assignments effectively in the absence of the Chef or Sous Chef. - Have the ability to prepare all menu items. Follow Recipes and yield guides according to Biltmore Hotel Standards and aid in the reduction of waste and product utilization. - Be able to produce all food items used in your assigned kitchen including, but not limited to: * Producing Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce. * Competent in fabricating all meat, fish and poultry. * Understand the differences and uses of all herbs and types of seasonings. * Basic Garde Manger Skills such as fruit displays, canapé production, display cold food, amenities, pates, dressings and cold sauces. * Ability to produce basic specialty dishes such as Paella, Stews, gumbo, etc. * Knowledge and the ability to produce various types of foods such as French, Italian, Mediterranean, Asian, Caribbean, etc. * Understand and has the ability to train on all basic cooking methods: Braising, Poaching, Roasting, Steaming, Sauté, Grilling, and Blanching. * Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others with minimal supervision. * Have the creative ability to produce specials and possess the skills to accomplish any task given by the Chef or Sous Chef. * Possess strong math and English skills for calculating, communicating, writing requisitions/completing food inventories and for retrieving information as needed. * Have the ability to assist with holding staff accountable for productivity in the absence of the Chef. * Inform Banquet Chef or Chef de Cuisine of any foreseeable shortages before items run out. * Maintain proper storage procedures as specified by Health Department and Biltmore Hotel Standards. * Minimize waste and maintain controls to attain forecasted food cost. * Have the ability to train new cooks, as well as mentor existing staff, on all stations. * Assist Chef or Sous Chef to ensure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both food and payroll costs. * Maintain expected timelines of orders from the kitchen to the dining room. * Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty. * Assure all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas. * Ensure all ambassadors maintain all expected food handling procedures reinforced daily. * Consistently maintain camaraderie and professional etiquette with peers at all times. We can treat each bullet as
• . For sub-bullets we could nest
  • but not required; we can keep as separate
  • with semicolons. Simplify: produce a flat list of responsibilities each as
  • . That preserves content. Now Requirements: includes Experience and Education Required, Skills Required, Physical Demands, Success Criteria, Licenses or Certifications, etc. We need to decide headings: maybe "Requirements" for education/experience, "Skills" for skills list, "Qualifications" maybe not needed. But we have both Skills Required and also many skills listed in responsibilities; but we should keep Skills section as per posting. We have "Experience and Education Required" with subpoints: Education: High School Diploma or equivalent required; Experience: Minimum of 5 years’ experience as a Cook in a hotel or restaurant with similar styles and standards. Some fine dining production and service experience preferred. We have "Skills Required" list: many bullet points. We have "Physical Demands" list. We have "Success Criteria" list (many bullet points under categories: Team Player, Guest Focused, Delivers their Best, Composed, Trustworthy and responsible, Time Management, Listening). That's a lot; could be considered part of Requirements or Qualifications. But we can put under "Requirements" as well, but we already have Skills section. The instruction: Prefer a few substantive sections over many thin ones. So we could combine Education/Experience, Skills, Physical Demands, Success Criteria, Licenses/Certifications into one "Requirements" section with subheadings? But we cannot use headings other than

    for section headings; we could use

    for each subsection? That would be many sections. Better to have sections: About the role, Responsibilities, Requirements (including education/experience, skills, physical demands, success criteria, licenses/certifications), Schedule. That's four sections. We need to use

    • for any list of duties/requirements/benefits. So within Requirements we can have multiple
      groups? Might be okay