Chef De Partie at Menlo Circus Club

Atherton, California, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Aug, 26

Salary

115000.0

Posted On

15 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Food Preparation, Back-of-house Management, Cost Management, Team Management, Culinary Leadership, P&L Analysis, Vendor Management, Food Safety, Staff Training, Budgeting, Fine Dining, Farm-to-table Cuisine, Kitchen Operations, Scheduling, Inventory Management

Industry

Golf Courses and Country Clubs

Description

Description The Chef De Partie will be responsible for menu planning, food preparation, back-of-house management, and cost management for the club. In addition to overseeing daily back-of-house operations, the Chef De Partie will collaborate with the entire management team to run the business effectively. This position requires excellent communication skills, strong team management abilities, and a commitment to maintaining the highest culinary standards. We are seeking candidates who demonstrate initiative, dedication, and a genuine passion for hospitality and fine cuisine. Ideal candidates will have more than 6 years of culinary management experience in a fine-dining restaurant, private club, or upscale hotel. Applicants must be able to work well under pressure, remain organized, and have a personable, flexible demeanor. Additionally, candidates should be self-motivated and willing to work long hours as needed. Must have unrestricted ability to work in the United States. Must be flexible to work any time/day of the week, weekends, and holidays if assigned. Salary $85,000 - $115,000 USD, Full-Time, Medical, 401K, Meals, Employee Assistance Program, etc al Requirements Experienced leader who leads by example, promotes a positive approach, and maintains a strong work ethic. Maintain a clean, neat, and professional appearance, and require the same from staff. Oversee the selection, hiring, training, standards and procedures, evaluations, and scheduling processes within the department. Supervise and manage Executive Sous Chefs and all line-level employees, and handle weekly scheduling duties. Communicate effectively with department heads in food services, beverage, and related support and operating departments. Effectively direct the planning, design, coordination, and organization of all food production for restaurant, catering, and commissary operations. Collaborate on menu planning and development for the club. Work with the Executive Chef on the capital budgeting process, including daily revenue forecasting, labor costs, and operating expenses. Utilize P&L statements as tools to maintain appropriate cost and revenue levels. Organize and monitor the mise en place for tasting and casual menus to ensure quality and efficiency. Ensure food quality and safety measures are implemented while keeping food costs within targeted levels. Maintain the cleanliness of the walk-in freezer and refrigerator. Maintain systems and procedures for ordering, receiving, storing, preparing, and serving of food. Enforce standards for food preparation, including the wholesomeness of food, proper labeling and dating, and product rotation. Ensure the kitchen's cleanliness and adherence to local and state health regulations. Implement nightly end-of-shift prep lists and checklists. Qualifications: Preferred qualifications include six or more years of experience in a hotel, restaurant, or catering facility of similar caliber. Candidates should possess a background and passion for seasonal, farm-to-table cuisine, along with a strong understanding of both classic and modern culinary techniques. Applicants must be able to work all kitchen stations and thrive in a fast-paced, high-volume environment. Additionally, a strong business acumen is essential, including experience in food cost and vendor management, as well as the ability to lead and mentor the kitchen team. A culinary degree and fine dining experience are preferred. Fluency in reading, writing, and speaking in English is required. Fleuncy in Spanish preferred. Physical Requirements: Most work tasks are performed indoors. The temperature can be very hot, with or without control of environmental systems. Must be able to work standing and constant walking for the period of a shift. Periodical bending, kneeling, and stretching are required. Pull, push, move, carry, and lift; at least 35 pounds of force is required. Requires manual dexterity to use and operate the kitchen and other equipment. Must be able to seize, grasp, turn, and hold objects with hands. Must be able to maneuver between stations and areas efficiently and easily. Must have unrestricted ability to work in the United States. Must be flexible to work any time/day of the week, weekends, and holidays if assigned. Salary $85,000 - $115,000 USD, Full-Time, Medical, 401K, Meals, Employee Assistance Program, etc al.

Responsibilities

The Chef De Partie manages all back-of-house operations, including menu planning, food production, and cost management for the club. They are responsible for supervising kitchen staff, maintaining high culinary standards, and collaborating with management to ensure business efficiency.