Chef de Partie

POSITION OBJECTIVE

The Chef de Partie plays a critical role in the kitchen brigade, responsible for managing a specific section of the kitchen to ensure the highest standards of food preparation and presentation. This position requires expertise in various culinary styles, including American, French, and Italian cuisines, to deliver diverse and high-quality dishes. The Chef de Partie collaborates closely with the Executive Chef and Sous Chef to execute menu items consistently while maintaining strict food safety and hygiene standards. This role demands leadership in guiding junior kitchen staff, managing inventory, and contributing to recipe development to enhance the overall dining experience. Ultimately, the Chef de Partie ensures operational efficiency and culinary excellence within their designated station, directly impacting guest satisfaction and the establishment's reputation.

ESSENTIAL JOB FUNCTIONS

• Prepare and cook menu items within the assigned kitchen section according to established recipes and quality standards.
• Manage and supervise junior kitchen staff, providing training and guidance to maintain consistent food preparation and presentation.
• Collaborate with the Executive Chef and Sous Chef to develop and refine recipes, incorporating elements from American, French, and Italian cuisines.
• Ensure compliance with all food safety and sanitation regulations, maintaining a clean and organized work environment.
• Monitor inventory levels for the section, ordering supplies as needed to prevent shortages and minimize waste.

EDUCATION/EXPERIENCE

• Experience working under an Executive Chef or Head Chef in a fine dining establishment.
• Previous leadership experience managing kitchen teams.
• Knowledge of menu planning and recipe development.
• Certification in advanced food safety or sanitation courses.

REQUIREMENTS

• Proven experience as a Chef de Partie or similar role in a professional kitchen environment.
• Strong knowledge of food safety standards and kitchen hygiene practices.
• Ability to work efficiently under pressure in a fast-paced kitchen setting.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.

PHYSICAL DEMANDS

• May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form to deal with problems involving several concrete variables in standardized situations.
• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to sit at a desk for up to 8 hours per day.
• Must be able to stand and/or walk for up to 8 hours per day.
• Must be able to lift up to 15 lbs. occasionally.
• Requires grasping, writing, typing, standing, walking, repetitive motions, listening and hearing ability and visual acuity.
• Talking and hearing occur in the process of communicating with others.
• Requires manual dexterity to use and operate all necessary equipment.

• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, computers, multi-line phones, filing cabinets, photocopiers and other office equipment as needed.

WORK ENVIRONMENT

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from peers.
• Must be able to change activity frequently and cope with interruptions.
• Must be willing comply with all reasonable work instruction, Company policies and departmental procedures, as well as proper requests or instructions given by your Supervisor or other Management Personnel.