In order to be considered for this role, after clicking “apply now” above and being redirected, you must fully complete the application process on the follow-up screen.
Overview
The Chef de Partie is responsible for the preparation, production and execution of all event orders. The Chef de partie is also responsible for coordinating, communicating and leading their team of Kitchen Cooks. The Chef de Partie must follow production guides, work production line stations, including sauté, grill, fry, and pantry. Must also work directly with Executive Sous Chef to coordinate and deliver quality menu items to the guest throughout the venue. Will also on occasion have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order.
The Chef de Partie must maintain excellent attendance and be available to work events as scheduled per business need.
This role will pay a wage of $23 to $26.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
Responsibilities
- Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
- Prepares hot and cold foods following company recipes and portioning requirements.
- Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
- Responsible for reporting any maintenance required for kitchen equipment.
- Maintains sanitation, health and safety standards in work areas.
- Responsible for observing and testing foods to ensure proper cooking.
- Responsible for portioning, arranging and garnishing food plates for delivery to guests.
- Responsible for consulting with Executive Chef, to plan menus and estimate expected food consumption.
- Must show demonstrated ability to meet the company standard for excellent attendance.
- Must assist in counting and recording monthly inventories.
- Responsible for assisting with weekly food orders for events and restaurant.
Qualifications
- High school diploma or equivalent GED.
- Minimum of 5 years in a similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience.
- State issued Health Certificate and immunizations are required.
- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
- Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
- Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
- Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
- Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
- Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
- Ability to be self-directed while working in a team-oriented environment.
- Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
- Must be able to stand for extended periods of time.
- Ability to speak clearly so that listeners may understand.
- Must be able to make fast, simple, repeated movements of fingers, hands and wrists.
- Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
- Must be able to lift, push, pull or carry heavy objects.
- Must have a good sense of taste and smell.
- Must be Serve Safe certified.
- Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
- Ability to work closely with kitchen staff, but also spend time alone cooking.
- Must be able to supervise, coach, and train employees.
- Provide excellent service to customers.
- General knowledge for the health and safety of patrons and staff.
- Ability to read and understand written information
- Must be constantly aware of frequently changing events in cooking processes.
- Ability to repeat the same physical activities.
- Must maintain high level of concentration.
- Must be able to multi-task.
- Knowledge of US Foods Menu Profit Pro a plus.