What are the responsibilities and job description for the Chef de Partie - Boca position at Boca Restaurant Group?
Job Details
Description
Company Description
Boca Restaurant Group is home to four distinct concepts - Boca | Sotto | Nada | Domo with locations in Ohio, Indiana, Tennessee, and Maryland. Here at BRG, we live and breathe for the idea of BPA — Blowing People Away. It’s what’s at the core of our organization and we are seeking highly motivated individuals with an absolute passion for high quality food, detailed service, and unwavering hospitality. Our focus is to be a world class restaurant group and offer our employees a place to grow, while focusing on family. We are seeking leaders that align with our core values:
Generosity: We give without expectation
Humility: We act in modesty and think of others first
Be a Joy to Work With: We create happiness and live in positivity
Do the Right Thing: We act conscientiously, just like mom taught us
Get Sh!t Done: We work hard and never cut corners
Never Stop Learning: We strive to always improve
Spirit of Hospitality: We treat our guests like family
Boca: Setting a standard of culinary culture in Cincinnati, Boca showcases flavors from Italy and France with a menu executed with French precision and technique. Boca has been recognized as one of the top French Restaurants in the United States by Travel and Leisure Magazine as well as Open Table’s top 100 Restaurants in the United States.
Line Cook Responsibilities
Skillfully apply culinary techniques, basic knife skills, and proper use of all kitchen equipment
Precise execution of recipes and line builds to company and chef standards and guest modifications
Read and strictly follow all recipes, line builds, recipe conversion, adhere to yield guidelines, and maintain detailed food knowledge to ensure food quality
Move with a sense of urgency, follow Chef and Expo instruction to execute a successful service. Ability to receive verbal feedback and make adjustments on the fly
Follow Health Department regulations. Practice applicable health, safety, and sanitation procedures, including properly storing, labeling,dating, and rotating all products
Keep a clean and organized work station and properly breakdown and set up kitchen equipment
Qualifications
Qualifications
Previous culinary experience in a full-service, high-volume restaurant is preferred
Works well on a team, follows Chef direction, effective communication
English literacy and ability to do basic conversions for recipes
Dependable and displays a strong work ethic
Attention to detail and sense of urgency
Understanding of kitchen utensils, kitchen equipment, and safety and sanitation practices, or willingness to learn
Interest in learning and developing culinary techniques
Some machine operated kitchen equipment requires 18 yo
Benefits
Competitive hourly wage, based on experience
Full time and part time positions available
Weekly pay
Medical | Dental | Vision insurance plans available for FT employees
Employee Assistance Program (EAP)