Chef de Partie

Position Summary

The Chef de Partie is responsible for assisting the Chef de Cuisine and Senior Sous Chef in operating a cost effective, clean, and safe kitchen while meeting or exceeding food quality and speed of service requirements. In the absence of Senior Sous Chef, the Chef de Partie is directly responsible for all kitchen operations, management of the team and responsible for the overall quality of the food production.

Duties and Responsibilities

• Work vigorously to improve the restaurant using quality management systems.

• Support senior leadership by developing and assuming basic management responsibilities.

• Assume the role of liaison between all departments within the culinary division and all departments.

• Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, and other food products of the highest standard in the preparation of all.

• Train, supervise and work with all cooks in order to consistently prepare, cook and present food according to hotel and restaurant standard recipes.

• Supervises all food preparation and presentation to ensure quality, sanitary cooking conditions, and only accepts the appropriate way to safe food handling.

• Participate in actual food preparation, produce food, taste, and expedite during peak meal periods as needed.

• Ensure proper safety and sanitation of all kitchen facilities and equipment.

• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.

• Schedule culinary staff so that proper coverage including maintaining vacation schedule for proper staffing while keeping payroll costs in line. Adhere to control procedures for cost and quality.

• Report any equipment in need of repair to corporate chef and engineering for service.

• Oversees and organizes kitchen ingredients to ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

• Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations.

• Reports to Chef De Cuisine daily on issues related to food, equipment, or staffing.

• Works with kitchen leadership team to maintain kitchen organization, staff ability, and training opportunities.

• Perform administrative office work directly related to the management or general business operations.

• Employees must always be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.

• Must work flexible shifts, days and hours based on business needs.

• Supervise and cover all stations based on business needs.

• Performs other tasks as assigned by management.

Skills/Requirements

• Requires good communication skills, both verbal and written, must be able to speak, read and write English.

• Be a role model for the remainder of the Team with regards to attendance, following all house rules and by always maintaining a positive attitude.

• Must possess basic computational ability and possess basic computer skills.

• Thorough working knowledge of hot and cold food preparation.

• Good working knowledge of accepted sanitation standards and applicable health codes.

• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

• Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety, and health.

• Attend and participate in all scheduled meetings and training sessions.

• Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel and restaurant 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 work in outdoor elements such as precipitation and wind.

• Be able to work in minimal ventilated areas and small/enclosed spaces.

• Must be able to sit at a desk to preform administrative duties. 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.

• 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.

• Be 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 locations of the hotel on a timely basis.

• Must be able to lift up to 30 lbs. 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.

• Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line touch tone phone, filing cabinets, photocopiers, dolly and other office equipment as needed. Assessing the accuracy, neatness and thoroughness of the work assigned.

Education

• Prior experience as a Sous Chef in a similar position in a resort/hotel setting or free-standing restaurant.

• Minimum 2 years of industry experience as a supervisory role in an established and recognized food service establishment.

• Must have extensive food preparation knowledge, and food handling and safety knowledge.

• Must have knowledge of multiple food types, regions and ingredients.

• Culinary or Apprenticeship Program preferred.

• High school or equivalent education required.

Licenses or Certificates

• Ability to obtain and/or maintain any government required licenses, certificates or permits must be “ServSafe Certified” by Estate of Florida.