Chef de Partie

About This Role

The Chef de Partie will lead a section of cooks, ensuring high-quality food preparation and adherence to safety and hygiene standards. This seasonal role involves supervising kitchen operations and maintaining cleanliness in a fine dining environment.

Responsibilities

• Organize and lead a section of cooks, assigning specific duties and instructing them in their work.
• Work closely with the Floor Steward to maintain meticulous cleanliness and orderliness in kitchen areas.
• Insist on personal cleanliness and proper deportment of all supervised employees.
• Be responsible for the quality of all food items prepared, supervising according to standard recipes and checking for taste, temperature, and visual appeal.
• Ensure all dishes are uniform and established portion sizes are adhered to as per Executive Chef specifications.
• Ensure all cooks work according to safe food handling standards.
• Assure that spoiled or damaged serving utensils are not in use and watch for cracked or chipped china and glassware.
• Ensure all safety, health, security, loss control policies, procedures, and Government legislation are adhered to.
• Check maintenance of all equipment in the supervised area and prevent damage or loss of property, alerting the Executive Chef immediately if issues arise.

Requirements

• Positive attitude, professional demeanor, and exceptional communication and interpersonal skills.
• Ability to work flexible work hours/schedule including evenings, weekends, and holidays.
• Ability to work in a team environment.
• Ability to stay calm and focused during busiest times.
• Ability to read, write, speak, and understand English.
• Ability to meet physical demands including standing, walking for 8+ hours, and lifting/carrying 50+ pounds.

Qualifications

• Culinary arts degree or certificate
• 5+ years of working experience; 2-3 years in fine dining

Nice to Have

• Additional languages preferred.

Skills

* Required skills

Benefits

Certifications