Chef De Partie, Sushi | AVA Winter Park

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