Pastry – Chef De Partie Bourbon Steak PM Shifts

Responsible To

• Aid the Chef de Cuisine and Sous Chef in preparing and displaying high-quality food to meet customer satisfaction and profitability.
• Maintain a high standard of cleanliness and sanitation in designated work areas.

Examples of Duties

• Aid with the preparation and display of high-quality foods as per the Chef de Cuisine's guidelines.
• Ensure all stations are properly set up before service and make necessary adjustments.
• Train and guide staff to adhere to the quality standards of the department.
• Ensure food is handled, processed, and stored according to the Hazard Analysis Critical Control Point (HACCP) program.
• Maintain good customer relations, especially in public areas.
• Report any concerns about questionable products to the Chef de Cuisine or Sous Chef to optimize product utilization and reduce waste.
• Take on Chef de Cuisine and Sous Chef responsibilities during their absence.
• Perform additional duties and projects as assigned.

Position Requirements

• Minimum of three (3) years of culinary experience in a professional kitchen.
• Ability to speak, read, write, and understand English.
• Professional demeanor suitable for a luxury environment.
• Knowledge of statutory requirements related to health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Knowledge and proficiency in operating all kitchen equipment.
• Understanding and compliance with policies and procedures, job descriptions, daily memos, chemical labels, and other instructions.

Education

• High school education or equivalent.
• Culinary training or an accredited apprenticeship program preferred.

Typical Physical / Mental Demands

• Be able to stand and walk for extended periods.
• Bend, stoop, and crouch.
• Use hands to reach, grasp, handle, pull, and push.
• Have good near and far vision.
• Be able to hear, talk, and smell.