Chef de Partie

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Responsibilities

•    Ability to organize and lead a team of cooks by assigning specific duties
•    Works very closely with the Floor Steward to keep kitchen areas clean and orderly.
•    Responsible for the quality of all food items prepared in the kitchen and ensures standard recipes are being followed on a consistent basis
•    Consistently checks food for taste, temperature and visual appeal
•    Ensuring all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Sous Chef and Executive Chef.
•    Ensure all cooks work according to HACCP standard.
•    Assures spoiled or damaged serving utensils are not used. Watch particularly for cracked or chipped china, glassware, and educated staff to abide by this rule.  Par levels of equipment are to be kept up to date
•    Prevent the use of contaminated products in any phase of food preparation
•    All government, safety, health, and security standards are complied through the department at all times
•    Maintains maintenance of all equipment located in the area he/she supervises.  Notifies management as necessary
•    Any other duties as assigned

Competencies for Success in the Role
•    Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members
•    2 – 4 years of full-service restaurant experience as a lead Line Cook or relevant position strongly preferred
•    Farm-to-table experience highly preferred
•    Ability to work in a team environment
•    Culinary Degree/Certification(s) or relevant on job experience recommended
•    Advanced knife skill set
•    Ability to stay calm and focused during the busiest of times
•    Ability to work a flexible schedule, including evenings, weekends, and holiday and a shift greater than eight (8) hours in length
•    Ability to read, write, speak and understand English; additional languages preferred
•    Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors, standing, walking, and moving for periods of greater than four (4) hours, and lifting, carrying, bending, stooping, squatting, reaching, pushing and pulling