What are the responsibilities and job description for the Demi Chef de Partie - Award Winning Steakhouse position at Shore Lodge Whitetail LLC?
Description
For unrivaled fare in an unforgettable setting, The Narrows is your fine dining destination. Fully rooted in an authentic Idaho setting, the intimate steakhouse offers panoramic lake views from every table designed to give every guest a warm and inviting place to enjoy dinner. Our signature focus is to distinctively serve the finest food and drink in one of the most stunning environments in the country. If this is the kind of environment that speaks to you and you delight in presenting a vision of culinary delights to your guests, if you are the director of the kitchen and work to ensure smooth workflow, are an excellent communicator who understands the fast-paced environment of a fine dining establishment, then this is the job for you.
WHAT YOU GET TO DO:
- Coordinate and organize people and processes manipulating the production, accuracy, temperature and timing of the food presented to our guests.
- Assist in the final presentation of plating to the customer.
- Eliminate obstacles in the service, food preparation process.
- Set up the front line with the equipment, plate ware, and small wares needed to effectively serve all food products.
- Keeps station restocked throughout the shift.
- Read order tickets as they arrive and place onto ticket minder.
- Track cooking times on all orders, check finished product for proper degree of doneness, appearance, and plate presentation.
- Assists the server as needed to optimize the guest’s dining experience.
- Correctly completes closing duties at the end of each shift.
- Complete all side work in the front and/or back of the house as assigned and scheduled by the members of the management team.
Requirements
WHAT YOU NEED TO BE SUCCESSFUL:
- High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience 5 years in the culinary industry
- Must be able to read and prepare standardized recipes according to Chef’s specifications
- Must be able to organize and prioritize daily par sheets
- Possess and exhibit an understanding of proper food handling, equipment and utensils
- Ability to cooperatively delegate work properly and in a fair manner thereby creating smooth operations in the kitchen
- Must be able to quickly assess situations, determine priority, create a strategy and implement it
- Ability to multi-task while maintaining a high level of organization remaining detail oriented
- Must be able to communicate effectively with fellow associates, supervisors, managers and staff
- Must be able to sustain a fast pace while staying focused on the finest of details
- Take pride in being the final ‘inspector’ for our product, approving it before it is presented to the guest
- Must be able to understand and utilize Shore Lodge’s expeditor system
- Lifting supplies or equipment of 30 lbs or more
- Able to count, read and write in the English language
