La Cote | Chef de Partie

Responsibilities

• Aid the Chef de Cuisine and Sous Chef in preparing and displaying high quality foods.
• Ensure all stations are properly set prior to service and make necessary corrections.
• Train and guide staff to adhere to quality standards.
• Maintain food handling, processing, and storage according to HACCP guidelines.
• Promote positive customer relations, especially in public areas.
• Report any concerns about questionable products to relevant supervisors.
• Take on Chef de Cuisine and Sous Chef responsibilities during absences.

Requirements

• Knowledge of statutory health and safety requirements, sanitation, chemical usage, fire procedures, and HACCP.
• Understanding of all kitchen equipment operations.
• Ability to build and sustain effective working relationships.
• High school diploma or equivalent.
• Culinary or apprenticeship program preferred.