Chef De Partie

Job Descriptions

1) Prepare cold food items of consistent quality following recipe cards, as well as production, portion, presentation standards and set-up station for breakfast, lunch, and/or dinner service.

2) Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.

3) Operate, maintain and properly clean kitchen equipment, including knives and slicer.

4) Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.

5) Work harmoniously and professionally with co-workers and supervisors.

Job Requirements

1) At least 3 years experience as a Chef De Partie or similar role;

2) Diploma in Culinary or equivalent certification preferred;

3) Strong knowledge of cooking techniques and kitchen operations;

4) Ability to multitask and work under pressure in a fast-paced environment;

5) Familiarity with various cooking methods, ingredients, and equipment.