Chef de Partie
The Chef De Partie performs basic cooking procedures and prepares food for presentation under the direct supervision of the Chef, Sous Chef and Kitchen manager. Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef, Sous Chef and/or Kitchen Manager.
•Sets up workstation based on pars established by Chef, Sous Chef and/or Kitchen Manager and by following station set-up sheets. •Operates a specific station with others or individually. •Tests cooked foods by tasting and smelling them. •Drives the Customer Relations Management system by ensuring that all such orders are handled correctly. •Complies with occupational, health and safety standards. •Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers. •Attends regularly scheduled staff meetings. •Completes all closing requirements as directed by Chef, Executive Sous Chef and/or
•Perform all other job-related duties as requested.
•Minimum of at least 21 years of age. •At least 5 year of experience in a high-volume restaurant. •Working knowledge of basic kitchen equipment. •Ability to read, translate and execute recipes. •Ability to work without direct supervision. •Have organizational skills to plan time effectively. •Excellent customer service skills. •Have interpersonal skills to deal effectively with all business contacts. •Professional appearance and demeanor. •Work varied shifts, including weekends and holidays. •Culinary Certificate or equivalent job experience. •Able to effectively communicate in English, in both written and oral forms.
Starting salary $16.75 an hour. Matching 401k, disability insurance and gym and telecom allowance available day one.