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Description:

Job Purpose

The Chef De Partie primary responsibility will be to ensure the highest standards of culinary excellence. Oversee a specific section of the kitchen, executing dishes with precision, and contributing to the exceptional dining experience synonymous with luxury establishments. Prepare food items according to specified recipes, standards, and presentation. Work with kitchen staff to prepare special menus, keep inventory, and track inventory. Organize, oversee, and oversee order entry, receiving, inventory control. 

Summary of Key Responsibilities:

• Maintain close ties with other restaurant departments, including purchasing, sanitation, service, and administration
• Maintain professional kitchen standards, policies, and procedures
• Ensure kitchen cleanliness and sanitation
• Prepare pastries, sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
• Sets up for breakfast, lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
• Adhere to Hospitality standards of food quality, preparation, recipes, and presentation
• Promote superior culinary service
• Display a positive and professional attitude, and demonstrates etiquette, good hygiene, and knowledge of cooking procedures, materials, and equipment
• Create and maintain schedules and work assignments
• Be responsible for managing food quality, menu planning, and food cost
• Oversee all food preparation and all aspects of food movement, preparation, and storage.
• Oversee sanitation, as well as portion control, food costing, menu planning, and inventory control.
• Keep work areas clean and hygienic
• Approve of requests, work orders, and requisitions
• Train, develop, and inspire junior chefs and cooks, fostering a cooperative environment
• Supervises the proper set-up of each item on menus and insures their readiness
• Works with Chefs to ensure seasoning, portions, and appearance of food
• Adhere to all health, sanitation and food safety rules and regulations
• Report all potential and real hazards immediately
• Any other duties as assigned 

Required Skills and Competencies:

• Excellent listening and communication skills.
• Ability to work in a fast-paced, high volume
• Excellent organizational and time management skills
• Ability to work well in a team.
• Passion for delivering great food and service.
• Multitasking and organizational ability.
• Excellent Time Management Skills

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Primary Areas of Accountability: