Demi Chef de Partie

Job Summary

Aid the assigned Chef de Partie/Chef de Cuisine/Sous Chef in all duties. Step in as Chef de Partie and/or Sous Chef in their absence, adhering to standard recipes and cooking techniques while maintaining professionalism and adherence to safety and sanitation standards.

What You Get To Do

• Read, understand, and execute standardized recipes as well as develop new recipes.
• Assist Chef in food requisition to ensure sufficient inventory while minimizing waste.
• Ensure attractive placement of food items, show pieces, etc., on display where required.
• Receive food/event orders and prepare them to specifications.
• Make logical decisions relating to par levels.
• Possess the ability to read and set up banquet BEOs.
• Set up daily mis-en-place.
• Send for requisitioned items from storeroom, personally verifying both quantity and quality.
• Supervise the general cleaning and proper handling of food leftovers after meal services.
• Rearrange refrigerators, restock items up to par, and reorganize section for next meal preparation.

Requirements

• High School Diploma or equivalent and a 2-Year Culinary Degree or commensurate experience in the culinary industry.
• 5+ years of experience in the culinary industry.
• Ability to read and prepare standardized recipes according to Chef's specifications.
• Understanding of proper food handling, equipment, and utensils.
• Cooperative attitude to facilitate smooth operations in the kitchen.
• Ability to multi-task while maintaining high levels of organization and detail orientation.
• Effective communication skills with fellow associates, supervisors, managers, and staff.
• Ability to work in a fast-paced environment while focusing on the finer details.
• Take pride in being the final 'inspector' for the product, approving it before it is presented to the guest.
• Knowledge of Shore Lodge's expeditor system.
• Understanding and utilization of Shore Lodge's fire and safety standards and operation of kitchen and fire response equipment.
• Able to function with prolonged periods of standing and walking in a hot kitchen environment.