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Chef de Partie
2 weeks ago
**Reporting - Relationships**
**Position Reports to: Executive Chef or Sous Chefs**
**Subordinate Staff: All line cooks and dishwashers**
**Pay Range**
**Based on experience.**
**$20-$23/Hr. plus Opportunity to participate in Companies Gratuity Program.**
**Basic Functions**:
**Responsible for ensuring customer satisfaction. Participation in activities of cooks and other kitchen personnel. Engage in preparing and cook foods to Chef’s specification and standards**
**Essential Functions**:
- **Participate in the food preparation in accordance with accepted standards and quality**:
- **Training and development of new and existing employees**:
- **Ensure the overall cleanliness and the health and safety aspects of the kitchen are always maintained**:
- **Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control**:
- **Work closely with the executive chef and sous chef to ensure the kitchen is running smoothly and efficiently**:
- **Optimize food quality and guest satisfaction**:
- **Assist the Chef with menu planning, inventory, scheduling, and ordering kitchen supplies**
- **Ability to follow all recipes provided to produce menu items**:
- **Ensure the workstation is in a neat and tidy and in order**:
- **Comply with all health and safety regulations**:
- **Mindful of all food “waste” contributing to a successful food cost**:
- **Perform other duties as required by the Sous Chef or Chef**:
- **Receiving or putting away orders using FIFO (first in first out)**:
- **Cleaning of all kitchen equipment and areas of the kitchen**:
- **Cleaning and organization of fridges**:
- **Perform beginning of shift check on all menu items from your station, ensuring quality, freshness, and quantity**:
- **Some basic butchery**:
- **Ability to work all stations if required, knowledge of preparation of all menu items**
**QUALIFICATIONS**
**Skills/Aptitudes**
- **Ability to establish priorities and work independently as well as part of a team**:
- **Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner**
- **Comprehensive understanding of the English language**:
- **Ability to communicate effectively with co-workers and managers**:
- **Hard working with a positive attitude**
**Working Conditions**
- **This Position will spend 100% of the time standing**:
- **Occasional environmental exposures to heat, cold, and water.**:
- **The individual must be able to transport up to 50 pounds on occasion and 35 pounds regularly**
**Level**
**Works under the supervision of the Chef and Sous Chef**
**Salary**: $20.00-$23.00 per hour
Additional pay:
- Overtime pay
Schedule:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
**Experience**:
- Cooking: 1 year (required)
