JOB OVERVIEW:
Under the general guidance of the Chef de Cuisine, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. He/she is expected to maintain the Culinary department’s standards, systems, and operational procedures to ensure quality, consistency and integrity of the products according to restaurant specifications.
YOUR KEY RESPONSIBILITIES:
- Manage a specific section of the kitchen, ensuring efficient operations and high-quality food production.
- Prepare and cook dishes according to established recipes and standards, maintaining consistency and presentation.
- Monitor inventory levels, order supplies as needed, and manage food costs to maintain budgetary guidelines.
- Ensure adherence to food safety and sanitation standards, maintaining a clean and organized kitchen.
- Supervise and train kitchen staff, fostering a collaborative and productive work environment.
- Maintain communication with other kitchen staff to ensure timely and accurate delivery of orders.
- Handle guest feedback and concerns regarding food quality or service, addressing issues promptly.
- Oversee the preparation and presentation of dishes, ensuring consistency and high-quality standards.
- Participate in staff evaluations, providing constructive feedback to encourage professional growth.
- Manage kitchen equipment and ensure proper maintenance and cleanliness.
- Implement and enforce health and safety regulations, conducting regular inspections to identify and rectify potential hazards.
- We recognize we are in the hospitality industry and that may require us to provide lateral service.
We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.
SPECIFIC JOB KNOWLEDGE & SKILLS:
- High School Diploma or equivalent required
- Minimum three years of experience in Culinary Department.
- Must be at least 21 years of age or older
- Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
- Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
- Must be able to work in a fast- paced, customer service driven environment
- Current experience in the hospitality industry in a kitchen
- Active in furthering of his/her own culinary development
- Proven team leader with a high level of energy and motivation with a proven track record of living the company's values
- An intermediate to proficient understanding of Computer systems such as: Microsoft Word, Excel & Outlook is preferred
- Enter and locate work related information using computers and/or point of sale systems
- Ability to spend extended lengths of time viewing a computer screen
- Possess a gracious, friendly, and fun demeanor
- Ability to multitask, work in a fast-paced environment and have a high level attention to detail
- Maintain positive and
- Must be able observant and quick to respond to various situations productive working relationships with other employees and departments
- Ability to work independently and to partner with others to promote an environment of teamwork
- Must be able to stand or walk a minimum eight-hour shift.
- while also multitasking and handling stressful situations.
- Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
- Must have excellent communication skills and be able to read, write, speak and understand English.
- All team members must maintain a neat, clean and well-groomed appearance. Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor.
All your information will be kept confidential according to EEO guidelines.