Chef de Partie

ABOUT THE POSITION

The Chef de Partie contributes to all back of house operations and is responsible for several functions including but not limited to food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHAT WE OFFER

• Hourly wage: $20.00-$24.00/hr depending on experience
• Duty meals
• Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU’LL DO

• Maintain ongoing communication and provide input to Head Chef for menus, recipes, and processes that will improve revenue, productivity, customer service, and food quality, while decreasing expenses.
• Report any ordering requirements or inventory issues to the Head Chef.
• Provide coaching, mentorship, and leadership to all cooks within the kitchen assisting with work, training, and development.
• Lead culinary team in the absence of the Head Chef.
• Ensure that the kitchen area and equipment are always maintained at the highest level of cleanliness.
• Ensure all food products are stored in appropriate containers, labeled, and rotated, to minimize waste, maximize quality, and ensure freshness.
• Ensure the highest level of hygiene and food safety is adhered to by all employees in the preparation and handling of food items.
• Respond in a positive and timely manner to all internal and external guest requests and complaints during service, while meeting standards to exceed the guest’s expectations.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Create organized prep sheets with Head Chef on a daily basis to ensure the delegation of food production tasks are carried out by the culinary team.
• Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
• Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
• Maintain composure and professionalism ensuring the culinary team is supported and prepared for peak hours.
• Perform ad-hoc duties as required.

WHAT YOU HAVE

• 1-2 years’ experience in a similar position is required.
• Advanced knowledge of industry best practices and guest services.
• Strong written and verbal English communication skills.
• Demonstrated ability to consistently meet or exceed sales objectives.
• Substantial knowledge and experience with executing a culinary program.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.
• Strong team player with a demonstrated ability to organize efficient work schedules, delegate tasks, and work effectively under pressure to achieve objectives.
• Working knowledge of applicable employment related legislation.
• Experience managing employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
• Food Safe Certification is required.
• Ability to stand for extended periods of time and lift 50lbs.
• Proficiency in Microsoft Office Suite.
• Possess high professional ethics and avoid extreme familiarity or conflicts with others.
• Must be over 19 as alcohol service and open scheduling availability is a requirement.

WHO YOU ARE

• Ability to work well in a strong teamwork driven environment.
• High level of integrity and takes accountability for words and actions.
• Strong desire to develop skills further.
• Aware of successes, failures and lessons learned.
• Embraces a collaborative and creative environment.
• High level of enthusiasm.
• Works with intensity, purpose, and passion.
• Professional demeanor, great personal hygiene, and high level of dress.
• Ability to innovate, create, and be self-critical to improve culinary skillset.
• Acknowledges and acts upon issues before they arise.
• Adaptive problem solver able to recover in the face of adversity.
• Searches for new food concepts out of pure interest, motivated by self-learning, keen interest in gastronomy.