Chef de Partie

Chef De Partie

The Chef de Partie is responsible for overseeing cooks and ensuring that all orders are prepared in a timely manner and according to restaurant standards and customer specifications.

Duties and Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Supervises team of cooks and assesses quality of food to ensure that all food is prepared safely, efficiently to restaurant standards
• Supervises all food preparation, receiving and storage, and maintains knowledge of all standard procedures, policies and best practices to ensure a safe and sanitary work and food preparation environment.
• Assists property leadership with ordering and inventorying of all food and food related products, to ensure adequate stock of all necessary items and ingredients. Maintains KWPMC order guides, receiving logs and inventory sheets to accurately account for food expense.
• Assist in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats.
• Preparing all menu items, event menus and special requests as requested by F&B property leadership, ensuring that all items are plated and garnished in accordance with standards.
• Ensuring that all kitchen stations are adequately stocked with the necessary meal ingredients, tools and equipment.
• Ensuring that all kitchen stations, storage areas and surfaces are cleaned and disinfected before and after each shift.
• Ensuring that all opening, preparation and closing checklists are completed daily.
• Adhering to standard KWPMC food management practices to reduce food wastage and minimize the risk of contamination.
• Supervises all daily, weekly & monthly safety checklists and deep cleaning rotations to ensure that the kitchen environment is maintained, sanitary and safe. Follows up with maintenance and property leadership when any deficiencies are observed, following through to resolution.

Supervisory Responsibility

This position requires the supervision of the kitchen cooks & stewards (dishwashers).

Work Environment

This job entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk, hear and stand. The employee is frequently required to reach, bend, stoop, shake, stir, pour, carry, push and lift objects up to 30 pounds. There is substantial repetitive motion of the wrists, hands and fingers.

Position Type/Expected Hours of Work

This is non- exempt position (hourly). The work schedule will likely change throughout the year to accommodate the business needs of the property.

Travel

No travel is expected for this position.

Required Education and Experience

• High school diploma or GED.
• Food Safety Certification (Florida Food Manager Certification)
• Prior experience in a related food service position in a kitchen as a cook or related position
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods including grilling, baking and boiling
• Good communication skills
• High school diploma or equivalent or a diploma from a culinary school

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.