Chef de Partie

• Ensures proper preparation of menu items.
• Inspects, selects, and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products in order to maintain the highest standard in the preparation of all menu items.
• Writes, maintains, and updates all menu specifications, recipes and pictures, and production forecasts.
• Prepares requisitions for supplies and food items for production.
• Observes production flow and make adjustments in order to adhere to control procedures for cost and quality.
• Ensures proper receiving, storage (including temperature setting), and rotation of food products in compliance with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
• Monitors that all equipment in the kitchen is clean and in proper working condition. Identifies the need for repairs and ensures that repairs are made in a timely manner.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but are not limited to: Chefs and Cooks.
• Assures that effective orientation and training are given to each new associate.
• Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs, and other expenses.
• Incorporates safe work practices in job performance.
• Performs other duties as required.

• Associates degree plus six months to one year experience in supervising high-volume facilities.

Other Qualifications:

• Must have Food Safety and Applicable Sanitation Training.
• Regular and reliable attendance.
• Strong organizational and interpersonal skills.

Pay: $24/hr