Chef de Partie

Requirements

• Previous leadership experience is necessary, or participation in a leadership development program
• Must have at least three years' experience in a high volume luxury hotel or equivalent
• Must be able to run all aspects of the kitchen in the absence of a Sous Chef.
• Must be able to expedite the pass during service checking each plate for quality and doneness and correcting any issues or mistakes.
• Able to lead cooks on correct preparation and presentation of all dishes.
• Is able to accomplish all butchering needs for meat, fish and poultry.
• The ability to train staff members on correct station set up, cooking techniques and cleaning routines.
• Physical Aspects of Position (include but are not limited to):
• Exerting up to 50 pounds of force occasionally, and /or up to 25 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Constant standing and walking throughout shifts.

Benefits

Additional Information

Summary of Responsibilities: Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offers professional, engaging and friendly service Must be able to understand and adjust recipes according to business levels. Have a working knowledge of properly storing, rotating and maintaining products. Carries out any other duties as may be assigned. Constantly checks quality and quantities of product on all stations and is able to give direction to cooks on correcting mistakes. Communicates any potential issues to Sous Chef or Chef. Responsible for supporting other stations during peak business volume. Must have organizational and operational knowledge of all kitchen stations to be able to provide support. Strong organizational skills, able to work with cooks maintain walk-ins and shared areas. Responsible for the shared upkeep of delivery logs, temperature logs and other health and safety documentation. Excellent interpersonal skills, and able to communicate clearly. Must have a strong grasp of the culture of professional communication through company email. Expected to support other culinary departments as needed. Able to supervise cooks and give clear direction and training. Must motivate the team and inspire others All tasks are completed with 100% attention to detail Must be flexible and willing to work in working all areas of the kitchen Takes on leadership responsibilities without being asked. Is able to delegate tasks and follows up with cooks on completion of work. Is highly motivated, able to work alone and give direction to others.

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Company Intel

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