ABIGAIL KIRSCH Chef De Partie - Dining and Events Salary in the United States

JOB SUMMARY:          

The Chef de partie focuses on successfully accomplishing the daily objectives of production and event tasks. Assists in leading the culinary team in all areas of kitchen operations, specifically food production and kitchen sanitation, while ensuring all items produced are consistent with Abigail Kirsch’s high standards of quality.

ESSENTIAL JOB FUNCTIONS:

-      Checks the quality of raw and cooked food products to ensure standards are met.

-      Ensures proper food handling and sanitation procedures are maintained.

-      Safely accommodates guests with food allergies or dietary restrictions.

-      Communicate and report safety and sanitation concerns to Management Team.

-      Oversee production and preparation of culinary items.

-      Assist in period end inventories on an as-needed basis.

-      Supervise Associates in the proper storage of goods, cleanliness of kitchen facilities including (Dry Storage, All Refrigeration and freezers and Warehouse).

-      Independently supervise team of Culinary Associates which includes; assigning and prioritizing tasks, following up and monitoring for accuracy and efficiency. 

-      Responsible for ensuring that quality and consistency are met by adjusting recipes/dishes/ingredients and making menu changes when needed.

-      Provide demonstration and corrective action towards proper preparation, cooking, plating and finishing of foods.

-      Reprioritize tasks throughout the day to ensure maximum productivity and efficiency.

-      Responsible for ensuring shift opening and closing procedures have been carried out, including unloading and loading trucks, unlocking and locking buildings, securing perishable foods and storage room locations.

-      Lead commissary food production in the following areas but not limited to; leading a production team, event check-off and recovery, inventory projects and period end inventory or bake-off.

-      Independently execute all types and sizes of events as needed including social and corporate buffets and plated parties by completing party plans and following up with reports.

-      Lead party team, without supervision, in executing specific components of events including leading cocktails, running a station, plating a course and being a second to Sous Chef for dinner portion of events.

-      Write daily party reports at conclusion of events, evaluating product, quantity and any other concerns. Make recommendations for future changes in menu portioning, appropriate staffing levels, recipe modifications and presentation techniques.

-      Travel, as necessary, to different properties/venues.

-      Perform all reasonable requests by the Management Team.

QUALIFICATIONS:

-      2 + years of prior culinary lead position experience in a quality and/or high volume establishment.

-      2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

-      Food Handlers Certification is preferred (or must obtain within 6 months of employment).

About Elior Dining & Events

Elior Dining & Events is comprised of Abigail Kirsch, Constellation & Design Cuisine.

We’re a culinary group dedicated to providing best-in-class dining experiences for one-of-a-kind events, cultural centers, professional settings, restaurants, and cafes.

Our goal is simple: we’re here to make you happy. And our people work tirelessly to ensure that your experience meets and exceeds every one of your expectations.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer