SUMMARY:

The Chef de Partie is responsible for supporting the Executive Chef and Sous Chef with recipe and menu development as needed, execution of a la carte dining, and duties relating to staffing of the kitchen and dining room.

QUALIFICATIONS:

• 3 years of experience in Italian cuisine.
• Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner)
• Must have a passion for quality food and cooking and experience with Italian cooking techniques.
• Knowledge of classical and present cooking procedures
• Good knife-handling skills
• Ability to work at various stations - sauté, grill, sauces, pantry, and expediting.
• Able to perform basic mathematical calculations.
• Knowledge of health department regulations; food sanitation certificate a plus
• Flexibility to work in shifts, including weekends, evenings, and holidays.
• Understanding of hygiene and food safety rules.
• Friendly, responsible, and punctual.
• Customer Services Oriented.
• Excellent communication skills.
• Ability to multi-task.
• Attention to detail, cleanliness, and safety.
• Creative, innovative thinking.

EDUCATION:

• High School Diploma, GED or College Degree.

LANGUAGE SKILLS:

• Excellent verbal communication skills in English and Spanish (preferred).

RESPONSIBILITIES:

• Prepare and arrange food according to established recipes, nutrition philosophy, and quality of presentation.
• Set up the station and gather all supplies needed to prepare the menu for service.
• Prepare meat, seafood, vegetables, and cold food items as required for the line as well as for special functions.
• Prepare sauces and accompanying garnishes for the assigned station.
• Continually updates knowledge of recipes, food preparation, and food presentation.
• Lead sanitation efforts and participate throughout the day and at the end of shifts.
• Control the quality and consistency of all food.
• Control waste of food products and labor.
• Coordinate with the Executive Chef and the Sous Chef to develop and cost menu items and specials, including station prep sheets.
• Assist in the development of staff training manuals and memos.
• Apply extensive food knowledge and specialized cooking skills that are required for daily tasks.
• Communicate with the Executive Chef on production status for the next day before completing the shift.
• Store and handle food properly, following Health Department requirements.
• Use food preparation equipment according to manufacturer’s instructions.
• Report and document any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately.
• Return soiled food preparation utensils and other small ware items to the proper areas.
• Cover, date, and properly store all leftovers and food prep items.
• Notify Executive Chef/Sous Chef in advance of expected shortages.
• Ensure all storage areas are neat, and all products are stored properly.
• Assist in cleaning and break down after shift including trash removal, sweeping, pressure washing, and mopping.
• Assist in completing weekly cleaning and maintenance duties.
• Observe guidelines related to the maintenance of safe working conditions in the kitchen.
• Maintain a neat professional appearance and always observe personal cleanliness rules.
• Assist with other duties and responsibilities as instructed by the Executive Chef or the Sous Chef.

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 accommodation may be made to enable individuals with disabilities to perform essential functions.

• Manual dexterity.
• Standing for extended periods, lifting, and carrying heavy items.
• Fine motor skills.
• Sense of smell and taste.
• Stress management.
• Physical agility