Chef de Partie
Trump International Hotel and Tower Chicago
Description
III. General Purpose: Responsible for: (1) executing food prep and portioning as well as cooking and serving all meals per company recipes in accordance to levels of business and food safety standards; (2) following food purchase specifications and communicating food shortage or overages before they negatively affect our guests; (3) maintaining highest professional food quality, equipment maintenance, and sanitation standards; and, (4) providing assistance to the Executive Chef in leading the culinary program for the Cidery.
III. General Purpose: Responsible for: (1) executing food prep and portioning as well as cooking and serving all meals per company recipes in accordance to levels of business and food safety standards; (2) following food purchase specifications and communicating food shortage or overages before they negatively affect our guests; (3) maintaining highest professional food quality, equipment maintenance, and sanitation standards; and, (4) providing assistance to the Executive Chef in leading the culinary program for the Cidery.
- Essential Duties:
- Assist with product and menu production, sourcing, and utilizing ingredient usage to maintain food costs at an acceptable margin
- Responsible for preparing ingredients for services, assembling dishes according to recipes and specifications, developing specials and new menu items
- Ensure food is prepared and served according to appropriate time levels; during busy moments, utilize tools and practices to ensure the service is timely
- Support the Executive Chef by ensuring high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
- Cook menu items in cooperation with the rest of the kitchen staff to appropriate business-level pars
- Will cook for Albemarle Estate at Trump Winery, Tasting Room, and Events when needed
- Set up and stock stations with all necessary supplies
- Clean up the station and take care of leftover food
- Receive and stock inventory appropriately; follow FIFO and product rotation to minimize spoilage and waste
- Place orders with vendors when directed by the Executive Chef or the Director of Operations
- Comply with nutrition and sanitation regulations and safety standards
- Perform all kitchen-related opening and closing duties
- Team Player attitude with coworkers, with the understanding that this is a professional environment that requires cooperation to ensure the success of our guests
- Other duties, as assigned by management
Vacancy posted 2 days ago
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