Demi Chef - Village Social -Full Time

This is an AM Demi Chef position with hours typically from 4am-12pm. Full-time role averaging 35+ hours per week, starting pay begins at $22/hour; additional compensation may be considered for candidates with experience above the minimum requirements.

About the role

The Demi Chef reports to the Sous Chef and Executive Chef, assisting with staff supervision, quality control, and attaining profitability and revenue goals in both à la carte and banquet/event operations. This position requires strong leadership skills and will supervise staff in the absence of the Sous Chef.

Responsibilities

• Maintain a clean and well-organized work area, ensuring all equipment is properly cleaned, maintained, and in safe working order
• Clean and organize all stations, coolers, and walk-ins for the next shift
• Train coworkers on all department standards and follow standard operating procedures
• Double-check daily forecasts to properly plan and prepare for service
• Accountable for proper rotation, storage, and dating of all food items
• Ensure all items are prepared, garnished, and consistently presented to quality standards
• Check all food items daily for quality and freshness
• Prepare and plan in advance to ensure all mise en place needed for the next shift is ready
• Write and follow daily checklists consistently
• Cross-train on all lines to be proficient on all stations
• Coordinate with management on the development of daily specials
• Provide direction for line staff, including scheduling and performance management
• Work with culinary externs and apprentices
• Support general operational needs

Requirements

• High school diploma; a two-year culinary degree, additional training, and/or industry certifications are strongly preferred
• At least three years of related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting
• Progressive leadership responsibilities in a multi-unit, luxury hotel/resort food and beverage operation with exposure to both à la carte and banquet dining service styles
• Demonstrated leadership experience and/or prior supervisory or management experience
• Proven commitment to delivering world-class service and products, with the ability to motivate staff to do the same
• Basic proficiency with Microsoft Word, Outlook, and Excel
• Basic math skills and the ability to develop, read, and execute recipes
• Must be able to follow prep and order sheets
• Extensive knowledge of food product identification, fabrication, and cooking methods; experience with inventory and cost control techniques helpful
• Ability to present a professional image at all times in accordance with company standards
• Must be 19+ years of age

Physical Requirements

• Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds regularly for periods of up to 10 hours a day
• Able to work effectively in a kitchen environment with occasional temperature extremes (heat, cold, humidity) for extended periods

Pay

Starting pay begins at $22/hour; additional compensation may be considered for candidates with experience above the minimum requirements.

Schedule

Full-time position averaging 35+ hours per week. Schedule can vary; weekend and holiday availability required.