Demi Chef de Partie

Culinary Assistant

Assist the assigned Chef de Partie/Chef de Cuisine/Sous Chef in all duties. Act in place of Chef de Partie and/or Sous Chef in their absence, following standard recipes and cooking techniques while acting professionally and following all safety and sanitation standards.

Present initiative and ingenuity with only general supervision.

Maintain an optimistic personality to handle a high-pressure environment.

Exhibit a sense of Maturity and Leadership while functionally multi-tasking with speed and grace.

You maintain a clean work station and assist with prep and cleaning.

Possess a working knowledge of the front and back of the house.

Assist other team members as needed and any reasonable requests from management.

Read, understand and execute standardized recipes as well as development of new recipes.

Assist Chef's in food requisition to ensure sufficient inventory while minimizing waste.

Ensure attractive placement of food items, show pieces etc… on display where required.

Receive food / event orders and prepare them to specifications.

Make logical decisions relating to par levels.

Possess the ability to read banquet BEO.

Set up daily mis-en-place.

Send for requisitioned items from storeroom, personally verifying both quantity and quality.

Supervise the general cleaning and proper handling of food leftovers after meal services.

Reorganize refrigerators, re-stock items up to par and reorganize section for next meal preparation.

High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience 5+ years in the culinary industry.

Must be able to read and prepare standardized recipes according to Chef's specifications.

Possess and exhibit an understanding of proper food handling, equipment and utensils.

Ability to work cooperatively thereby creating smooth operations in the kitchen.

Ability to multi-task while maintaining a high level of organization remaining detail oriented.

Must be able to communicate effectively with fellow associates, supervisors, managers and staff.

Must be able to sustain a fast pace while staying focused on the finest of details.

Take pride in being the final 'inspector' for our product, approving it before it is presented to the guest.

Must be able to understand and utilize Shore Lodge's expeditor system.

Know the facilities fire and safety standards and operation of kitchen and fire response equipment.

Able to function with prolonged periods of standing and walking in hot kitchen environment.