Description
The Chef de Partie assists the Chefs in leading the overall operation at the culinary Station. They assist with all production on the culinary Station. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the days' service.
Responsibilities:
- Collaborate with colleagues to plan and execute daily tasks
- Check expiry dates and proper storage of food items in the section
- Ensure colleagues follow proper grooming standards
- Complete daily tasks
- Collect and report daily feedback and issues
- Maintain protein counts sheets and prep sheets
- Set up stations properly
- Operate and maintain department equipment
- Report malfunctions
- Ensure effective communication between staff
- Maintain a secure and friendly working environment
- Assist and encourage others in achieving deadlines
- Monitor proper closing procedures
- Fill out DOH sheets at the end of shifts
- Organize coolers nightly
Requirements and Qualifications:
- College degree or culinary school degree preferred
- Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
- Computer knowledge (Excel, Windows, POS, etc.)
- Stable job history
- High-volume and/or fine dining experience
- Proficiency in English and Spanish
- Food Handler's permit required
- Ability to work nights, weekends, and some holidays
- Basic cooking direction understanding
- Knowledge of safety, sanitation, and food handling procedures
Physical Demands and Work Environment:
- Ability to stand and walk for extended periods
- Lift, carry, push, or pull up to 50 pounds
- Frequent bending, reaching, twisting, and repetitive movements
- Work in a fast-paced environment with varying noise levels and temperatures
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