GENERAL OVERVIEW
The Culinary team is responsible for the execution food preparation and its quality. The Chef de Partie assists the Executive Chef and the Sous Chefs with the daily operation of the department. The primary areas of focus for this position are:
RESPONSIBILITIES:
- Oversee operation of department within a shift, including supervision of food production and staff.
- Assist in menu planning, recipe updating, and creation of daily specials.
- Monitor quality of food received in the kitchen; ensure proper standards of food preparation, rotation and storage.
- Monitor kitchen stock levels and communicate needs to chefs.
- Assist the chefs with execution of daily production from Banquet Event Orders.
- Execute and plate parties or functions.
- Assist in establishing recipe specifications, plate presentations, and creating visual food displays for Banquet and Outlet functions.
- Assist in the training and orientation of all cooks (1st through kitchen attendant).
- Develop daily production sheets and ensure work is delegated and accomplished.
- Prepare food by following written recipes and verbal instructions from the chef
- Prepare dishes by following the methods of preparation and observe quality of product by viewing color, taste, texture, portion size and appearance.
- Conduct informal pre-shift meetings with staff.
- Adhere to all standards set forth by the chef and management team.
- Maintain a clean and safe environment by implementing all sanitation codes and appropriate food handling procedures proper storage procedures.
- Contribute to team effort by accomplishing related results as needed and displaying respect and courtesy to all employees and positive demeanor at all times.
QUALIFICATIONS:
- 3 to 5 years culinary experience in similar position. Hotel experience or high end culinary experience required.
- Red Seal required.
- High school Diploma. A two-year culinary degree preferred.
- Excellent knowledge of all cooking methods. (Poaching, frying, sautéing, grilling, broiling, roasting, baking)
- Knowledge of food products, standard recipes and proper preparation.
- The ability to work quickly and execute line orders within allotted timeframe.
- Able to create and standardize recipes.
- Able to foster a team spirit within the kitchens and build a positive working environment.
- Must be capable of handling a physically demanding workload, including lifting and standing for long periods.
- Must be reliable and flexible to work varied shifts, including evenings and weekends.
REQUISITION #180011ID |
