Chef de Partie
- Be on time, clean and appropriately groomed, ready to work.
- Clock in and out on time at beginning and end of shift
- Maintain a professional demeanor and integrate with the existing team.
- Train with Chef / Owner in order to cook any food item and utilize all kitchen equipment, to fulfil the expectation of Chef.
- Produce any/all food offerings consistently and properly, by using provided recipes.
- Take direction from Chef / Owner in order to maintain quality standards.
- Execute line checks before service to ensure consistency and quality standards are being met
- Work with the cooks to document prep lists, ordering needs and shorts on a daily basis
- Communicate effectively with line cooks as to the immediate needs during service to ensure food is sent out quickly and accurately
- Develop new ideas along with the Chef / Owner for future menus, specials and event menus.
- Handle all bulk prep items along with the prep cooks
- Train and work every station in the kitchen to be able to execute and fill in as needed during your work times.
- Label, date, rotate all product to ensure freshness of food/ingredients; record and minimize food waste.
- Follow portion control instructions as outlined in recipes in accordance with food cost control.
- Responsible for the cleanliness of workstation, and participating in team effort to maintain overall kitchen cleanliness.
- Follow sanitation and food handling guidelines in order to maintain health inspection readiness at all times, always.
- Willingness to take on any task as directed by the supervising Chef, in order to pursue excellence in the kitchen at all times.
- Help with placing orders, negotiating pricing and sourcing new products seasonally
- Input on scheduling needs based on work loads
- Writing weekly schedules for both kitchen and stewarding
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