Employee Cafeteria Chef de Partie

About the Role

Come share your expertise and raise the culinary bar by creating daily lunch specials for our valued employees. This position offers high seasonality in a unique setting on the sandy shores of Payette Lake, emphasizing trust, respect, and daily education. You’ll have unprecedented opportunities to craft culinary experiences for internal staff, on a golf course, or during progressive dinners at members’ homes, including travel to remote locations via ATV. This is a once-in-a-lifetime opportunity to assist the Executive and Sous Chefs while expanding your career.

Responsibilities

• Develop new recipes.
• Make important and logical decisions relating to par levels.
• Set up daily mis-en-place.
• Assist in sample cooking of new dishes and establishing recipe standards.
• Assist Chefs in food requisition to ensure sufficient inventory while minimizing waste.
• Ensure attractive placement of food items and food displays.
• Receive food orders and prepare them to specifications.
• Send for requisitioned items from the storeroom, personally verifying both quantity and quality.
• Re-organize refrigerators, re-stock items up to par, and reorganize sections for next meal preparation.
• Supervise the general cleaning and proper handling of food leftovers after meal services.
• Maintain work station, assist with prep and cleaning.

Requirements

• High School Diploma or equivalent and a 2-Year Culinary Degree or commensurate experience.
• 7+ years in the culinary industry.
• Ability to read and prepare standardized recipes according to Chef’s specifications.
• Able to organize and prioritize daily par sheets and banquet BEO.
• A working understanding of proper food handling, equipment, and utensils.
• Ability to cooperatively delegate work properly and fairly, ensuring smooth kitchen operations.
• Strong communication skills with associates, supervisors, managers, and staff.
• Ability to quickly assess situations, determine priorities, create strategies, and implement them.
• Superior multi-tasking abilities while maintaining high organization and attention to detail.
• Able to sustain a fast pace while focusing on fine details.
• Must understand and utilize Shore Lodge’s expeditor system.
• Knowledge of fire and safety standards and operation of kitchen and fire response equipment.
• Prior experience in banquet food preparation preferred.

Qualities We Value

• Maturity and leadership.
• Ability to functionally multi-task with speed and grace.
• Functional understanding of both front and back of the house operations.
• Initiative and ingenuity with minimal supervision.
• Optimistic and positive demeanor, readily assisting team members as needed.
• Pride in being the final ‘inspector’ of food quality and presentation before it reaches the guest.