OVERVIEW

We are seeking a hard working, result driven chef de partie to join our culinary team. The ideal candidate will play a crucial role in supporting the Sous Chef in managing kitchen operations, ensuring high-quality food preparation, and maintaining a positive and efficient working environment. This position is perfect for someone with a passion for the food industry and a desire to lead and mentor others in a fast-paced restaurant setting. This will be 100% hands on role.

SKILLS

• Proven supervising experience in a kitchen or restaurant setting.
• Minimum 5 years in high end busy restaurant or hotels.
• Strong background in food preparation, cooking, and food service operations.
• Excellent team management skills with the ability to motivate staff effectively.
• Experience in restaurant management with a focus on customer satisfaction.
• Knowledge of food handling techniques and safety protocols.
• Previous experience in the food industry, demonstrating a passion for hospitality.
• Leadership qualities that inspire teamwork and collaboration among kitchen staff.
• Familiarity with kitchen equipment operation and maintenance. Join us as we create exceptional dining experiences for our guests while fostering an environment of growth, creativity, and excellence within our culinary team.
  Job Types: Full-time, Permanent
  Job Types: Full-time, Permanent
  Pay: $25.00-$28.00 per hour

Benefits:

• Extended health care
• On-site parking
• Paid time off

Work Location: In person
Expected start date: 2025-08-1

• Assist the Sous Chef in planning and directing food preparation in accordance with established recipes and standards.
• Supervise kitchen staff, providing guidance and training to ensure optimal performance.
• Oversee food preparation and cooking processes, ensuring quality and consistency in every dish served.
• Manage inventory levels, including ordering supplies and maintaining proper storage of ingredients.
• Ensure compliance with food safety regulations and proper food handling practices.
• Collaborate with the culinary team to create new menu items that reflect seasonal ingredients and customer preferences.
• Maintain cleanliness and organization of the kitchen, adhering to health regulations.
• Foster a positive team environment through effective communication and leadership.