Chef De Partie at WaterColor Inn & Resort

Description

Job Summary: The Chef de Partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers who are responsible for keeping the kitchen organized so that meals go out on time and the work area remains clean and orderly.  

Job Responsibilities: 

• Preparing, cooking and presenting high quality dishes within the specialty section  

• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes  

• Preparing meat and fish  

• Assisting with the management of health and safety  

• Assisting with the management of food hygiene practices  

• Managing and training assigned kitchen team   

• Monitoring portion and waste control  

• Overseeing the maintenance of kitchen and food safety standard  

• Coordinates daily tasks with the Sous Chef  

• Ensure that the production, preparation and presentation of food are of the highest quality at all times  

• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis  

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation  

• Full awareness of all menu items, their recipes, methods of production and presentation standards  

• Follows good preservation standards for the proper handling of all food products at the right temperature  

• Turns equipment on and off at the beginning and end of each shift  

• Organize coolers  

• All other duties as assigned  

Qualifications

Education and Experience: 

• Significant experience in a professional kitchen   

• Food Managers & ServSafe certification  

• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs  

Knowledge, Skills, & Abilities: 

• Detail oriented and thorough   

• Ability to remain discreet and respect the privacy of guests  

• Ability to perform consistent work to the highest of standards  

• Ability to interact with guests in a pleasant friendly way  

• Ability to read write and speak, and communicate in basic English preferred  

• Strong leadership skills, ability to motivate teams to produce consistently great food   

• Adept at working effectively in high energy and busy environments and works well under pressure  

• Ability to lead and work well as well as part of a team  

• Knowledge of culinary arts  

• Must have a positive, honest, and energetic work ethic  

• Ability to operate in a professional manner with a good character to work in a fast-paced team