Chef de Partie

POSITION OBJECTIVE

Prepare breakfast, lunch and dinner food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. All mise en place completed to satisfaction of Executive Chef. Employee will assist the Chef to ensure recipes and plating guide provided to exact specification. Supervise that stations and equipment in a neat and orderly fashion to meet the Chef's expectations.


ESSENTIAL JOB FUNCTIONS

• Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.

• Represents Sous Chef in his/her absence
• Supervises/performs kitchen opening and closing operations
• Supervises food handlers in the preparation and production of all hot and cold food items
• Start food items that are prepared ahead of time, making sure they are not prepared beyond estimated needs.
• Assist in prep work of vegetables and condiments as required for the next shift.
• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• Assist with daily inventories and maintenance of par levels.
• Ensures that all raw food ingredients are received and stored in the proper manner
• Date and label all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures. Check par stocks for shift use, determine necessary preparation and priorities.
• Properly store food items, rotate par stocks in storage areas including freezer and walk-ins. Communicate any out-of-stock items or possible shortages to manager on duty; return all food items not used to designated storage areas, ensuring all food items are covered; assist in following up plans and actions to reduce food waste as per policies.
• Work harmoniously and professionally with co-workers and supervisors to foster a positive work environment.
• Other duties as assigned

EDUCATION/EXPERIENCE

• Must be 18 years of age or older.
• Cooking school or culinary degree from recognized culinary institute or equivalent experience.
• Minimum 5 Years culinary or related work experience. Advanced culinary knowledge is expected for this position.
• One plus years as Lead Cook experience in quality food production, in a hotel or freestanding restaurant

REQUIREMENTS

• Proficient knife skills, culinary knowledge and advanced cooking techniques are a must.
• Ability ensure Team members prepare food items based on quality, speed of service and presentation standards.
• Ability to read, understand and follow instructions to properly execute recipes.
• Capable of multitasking effectively under pressure in a fast pace work environment.
• Being able to execute assigned tasks with minimum or no supervision.
• Must be able to obtain any required food handing or sanitation certifications required by local or state agencies; to ensure proper food safety, sanitation and safety standards are maintained.
• Must be available to work nights, weekends and holidays.
• Advanced knowledge of food cost control; Adhere to portion control, food preparation and storage standards.
• Complies with required safety regulations and procedures
• Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, blender, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Maintains cleanliness and excellent condition of equipment and work area
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Is polite, friendly, and helpful to guests, management and fellow employees
• Must possess basic computational ability.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand for a minimum of 8 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift 50lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.