What are the responsibilities and job description for the Chef de Partie I position at Patty Os Café and Bakery?
Located in the picturesque town of Washington, Virginia.
30 minutes from Culpeper, Front Royal, and Warrenton, Virginia
40 minutes from Gainesville and Stephen City, Virginia
Just a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC.
Since 1978 The Inn at Little Washington, located in the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join our growing team of exceptional people. Your next career awaits.
Some of our awards include Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux.
Why join our team:
We offer:
- Health, vision and dental insurance (full time employees)
- Paid time off (Full time employees)
- 401(k) retirement plan with match
- On-the-job training
- Employee education allowance
- Advancement potential
- Flexible schedules
- Employee appreciation events
- Complimentary uniforms
- Delicious “family” meals daily prepared by the chefs
- Referral bonuses
- Competitive pay
www.theinnatlittlewashington.com
Chef de Partie I- SUMMARY- Patty O's
SUMMARY
The Chef de Partie 1 position is responsible for leadership of their section and direct oversight, preparation, and execution of all mise-en-place required for that station. This position requires an overall understanding of execution of all dishes on the menu, and the expectations of service. A chef de partie 1 is expected to have strong fundamental skills and be able to lead other team members in a focused and organized manner. Additionally, a chef de partie 1 may be responsible for the training of other cooks, as well as their productivity and evaluation daily.
ESSENTIAL FUNCTIONS
1. Ordering and evaluating product from other culinary stations with management.
2. Communicating the ordering of raw product as menu dictates.
3. Accurate evaluation of daily prep for quality and quantity based on business levels.
4. Daily mise-en-place production and execution of cookery and plating of dishes from assigned station for service.
5. General cleaning and sanitation duties as directed by culinary management.
6. Properly set up scheduled station for service on time.
7. Responsible for any project delegated to station by CDP1 or CDP2 as needed for service.
8. Daily analysis of station and product to ensure all standards and quality issues are met.
9. Accurately follow and execute recipes for assigned station.
10. Proper and thorough break down, or hand over, of station at the end of shift.
11. Other related assignments as necessary.
QUALIFICATIONS
1. Minimum of 2 years professional line cook experience, high volume preferred.
2. Exemplary fundamental skills in all basic cooking techniques and execution of knife cuts.
3. A good sense of flavor development, and ability to season foods properly as demonstrated by sous chefs.
4. Servsafe certification within six months of full time employment.
5. A positive attitude.
Desirable
2. 1 year of lead cook experience.
3. Bi-lingual in Spanish and English.
SKILLS
1. Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.
2. Strong communication skills and practice.
3. Provide consistent service in all areas of food production.
4. Develop specific goals and plans to prioritize, systematize, and accomplish your work.
5. Analyze information and evaluate results to choose the best solution and solve problems.
6. Strictly adhere to recipes and standards for product preparation and presentation.
7. Demonstrate excellent knife skills, cooking skills and safe operation of all kitchen equipment.
8. Ability to problem solve and react quickly to any issues which arise during a shift.
9. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.
PHYSICAL DEMANDS
1. Ability to lift 50 lbs.
2. Ability to stand for long periods of time (8-10 hours consistently).
3. Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
4. Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).
NOTE:
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the Team Member occupying this position. Team Members will be required to perform any other job-related duties assigned by their supervisor.
This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.
