Chef De Partie, Pastry | AVA Winter Park

The Chef de Partie assists the Chefs in leading the overall operation at the culinary Station.

Responsibilities:

• Collaborate with colleagues to plan and execute daily tasks.
• Monitor expiry dates and storage of food items in the section.
• Ensure colleagues follow proper grooming standards.
• Complete daily tasks and provide feedback on issues as they arise.
• Maintain protein counts sheets and prep sheets.
• Set up stations properly and operate department equipment.
• Report malfunctions and maintain effective communication between staff.
• Produce own work according to deadlines and assist others in achieving this aim.
• Ensure proper closing procedures are followed.
• Fill out DOH sheets at the end of shifts.
• Organize coolers nightly.

Requirements and Qualifications:

• College 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 and high-volume/fine dining experience.
• Proficiency in English and Spanish.
• Food Handler's permit required.
• Ability to work nights, weekends, and some holidays.

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.