Chef de Partie (M/W) – Aurelia at Castle Hill at Relais & Châteaux Park-Hotel Egerner Höfe

Newport, Rhode Island, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Jul, 26

Salary

28.0

Posted On

26 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Fine dining, Knife skills, Mise-en-place, Food safety, HACCP, Inventory management, Cooking techniques, Kitchen organization, Communication skills, Fast-paced environment, Teamwork

Industry

Hospitality

Description

Company Description Residing inside the historic Agassiz Mansion at Castle Hill Inn, Aurelia at Castle Hill has been the backdrop of memorable occasions for more than a century and is lauded as one of the best restaurants in New England. Under the direction of Chef de Cuisine Quentin Diez, the Forbes Five Star and Relais & Chateaux restaurant offers a six-course prix fixe menu with imaginative dishes utilizing the local bounty of produce, seafood, and artisanal producers. Aurelia’s dining rooms overlook Narragansett Bay in all its raw beauty. As the bay’s seascape and surrounding landscape change subtly with the seasons, so does Aurelia’s menu. We are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners. Aurelia and Castle Hill Inn are 100% employee-owned, and part of the Newport Restaurant Group. Job Description AS CHEF DE PARTIE Under the direction of the Chef de Cuisine, you will be expected to: Prepare food products as determined by recipe, technique, and procedure Coordinate mise-en-place with commis cooks Maintain clean and organized work spaces at all times Assist chef de cuisine and sous chef with nightly product inventory Properly store, rotate, and organize raw and prepped products Organize and store restaurant specific cookware and equipment Maintain HACCP log for reduced oxygen packaging Adhere to all policies and procedures as detailed in Food Safety Plan Qualifications Education and/or Experience 1-3 years experience in a fine dining environment; Relais & Chateaux, Forbes, Michelin, or similar. Prior apprenticeship or college education is preferred. To perform the job successfully, you should demonstrate the following competencies: Ability to work in a fast-paced, detailed environment Sense of urgency Great communication skills Strong knife skills Strong work ethic; reliability Positive attitude and willingness to learn Exceptional cooking skills in one or more areas of the kitchen Familiarity with standard kitchen equipment and utilization Good organizational skills Physical demands: Must be able to stand for long periods of time Must be able to lift up to 50 lbs. Work Environment: Must be able to work a flexible schedule May be exposed to hot cooking surfaces Handles knives and other sharp kitchen utensils and equipment Additional Information BENEFITS: (Highlight your Benefits) Employee Stock Ownership Plan (ESOP), based on hours 401k and 401k match Medical with Health Reimbursement Arrangement (HRA) Dental Vision Flexible Spending Account (FSA) 35% discount at all NRG restaurants VPTO SPTO Department: Kitchen Compensation: USD 24 - USD 28 - hourly

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Responsibilities

The Chef de Partie is responsible for preparing food products according to recipes and maintaining a clean, organized workspace. They will also coordinate mise-en-place, manage inventory, and ensure compliance with food safety and HACCP protocols.