Chef De Partie at Watercolor Beach Club

Chef De Partie at Watercolor Beach Club

WaterColor Resort - Santa Rosa Beach, FL 32459

Job Description

Job Summary - The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring all dishes from that station are prepared to the highest quality and delivered on time. This role typically oversees a small team of cooks or kitchen staff, maintaining, organization, cleanliness, and efficiency within the work area. The Chef de Partie also assists in training team members, monitors inventory and supplies for their station, and ensures all kitchen operations follow food safety and hygiene standards.

Primary Responsibilities & Essential Functions - Preparing, cooking and presenting high quality dishes within the specialty sectionPreparing meat and fishAssisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishesEnsure that the production, preparation and presentation of food are always of the highest qualityMaintain full awareness of all menu items, their recipes, methods of production and presentation standardsFollows good preservation standards for the proper handling of all food products at the right temperatureAssisting with the management of health and safetyAssisting with the management of food hygiene practicesOverseeing the maintenance of kitchen and food safety standardEnsure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basisTurns equipment on and off at the beginning and end of each shiftOrganize coolers and kitchen storage areasManaging and training assigned kitchen teamCoordinates daily tasks with the Sous ChefMonitoring portion and waste controlKnowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitationAll other duties as assigned

Qualifications

Education and Experience - Significant experience in a professional kitchenFood Managers & ServSafe certification (may be obtain upon hire)Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needsAbility to read write and speak, and communicate in basic English preferred

Knowledge, Skills, Abilities - Detail oriented and thoroughAbility to perform consistent work to the highest of standardsAbility to remain discreet and respect the privacy of guestsAbility to interact with guests in a pleasant friendly wayAbility to read write and speak, and communicate in basic English preferredStrong leadership skills, ability to motivate teams to produce consistently great foodAdept at working effectively in high energy and busy environments and works well under pressureAbility to lead and work well as well as part of a teamKnowledge of culinary artsMust have a positive, honest, and energetic work ethicAbility to operate in a professional manner with a good character to work in a fast-paced team

Physical Demands - Ability to stand for long periods of timeFrequent bending, stooping, reaching, and kneelingOccasional typingFrequent chopping, slicing, dicing knife work, etc.Must be able to lift 50 lbs.

Working Conditions - Primarily indoors, in a commercial kitchen environmentExposure to high kitchen temperatures, Moderate to high noise levels from kitchen equipment and busy service periodsExposures to cleaning chemicals (proper PPE provided)Fast-paced, high-pressure environment especially during banquets and large events

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.