Chef de Partie

Position Overview:
The Chef de Partie at Ovide, a fine dining restaurant inside the stunning Hotel Effie, will oversee daily kitchen operations, ensuring exceptional culinary experiences that reflect the restaurant's sophisticated and modern French-inspired cuisine. The ideal candidate is a talented and creative leader with extensive experience in upscale dining, a deep passion for quality ingredients, and a strong commitment to teamwork and mentorship.

Key Responsibilities:

• Lead the culinary team in delivering innovative, high-quality dishes that align with the Ovide brand.
• Oversee all aspects of kitchen management, including menu development, inventory control, and ordering.
• Ensure that all dishes are prepared to the highest standard, maintaining consistency in flavor, presentation, and quality.
• Collaborate with the Executive Chef on seasonal menu updates, sourcing local ingredients where possible.
• Train and mentor junior kitchen staff, promoting a positive, respectful, and efficient working environment.
• Maintain strict adherence to food safety, sanitation, and hygiene standards.
• Manage food and labor costs, ensuring that the kitchen operates efficiently within budget parameters.
• Work closely with the front-of-house team to ensure a seamless guest experience.
• Regularly inspect equipment and workspaces for cleanliness and functionality, reporting any maintenance issues.
• Participate in guest interactions, addressing special requests, and ensuring guest satisfaction.
• Stay updated on culinary trends and fine dining innovations, incorporating new techniques into the menu as appropriate.

Qualifications:

• 5 years of experience in a high-end, fine dining environment, with at least 2 years in a leadership role as Chef de Cuisine or Sous Chef.
• Strong knowledge of French culinary techniques and modern cooking methods.
• Proven track record of managing a kitchen team in a fast-paced environment.
• Exceptional culinary skills, creativity, and attention to detail.
• Knowledge of food safety regulations and best practices.
• Ability to manage food costs and labor efficiently.
• Excellent leadership and communication skills.
• Culinary degree or formal training preferred but not required.

Physical Requirements:

• Ability to stand and walk for extended periods of time in a fast-paced kitchen environment.
• Capable of lifting up to 50 pounds.
• Must be able to bend, kneel, and stretch to reach storage areas and kitchen equipment.
• Tolerance for exposure to heat, steam, and kitchen odors.
• Manual dexterity required for chopping, stirring, plating, and other culinary tasks.

EOE M/D/F/V