Chef de Partie at Scratch Restaurants Group

Los Angeles, California, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Apr, 26

Salary

0.0

Posted On

18 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Savory Techniques, Garde Manger Techniques, Food Safety Standards, Communication, Inventory Management, Hygiene Standards, Positive Attitude, Omakase Style Dining

Industry

Restaurants

Description

Benefits: 401(k) Employee discounts Health insurance 401(k) matching Competitive salary Paid time off Vision insurance Wellness resources Position Summary Responsible for or assisting in all daily operations of the kitchen, including but not limited to: maintaining food and service quality standards. Full and active participation in daily service in proper uniform. Maintain fine dining service standards in cadence with the dining experience. Essential Duties and Responsibilities · Execute recipes set forth by the CDC or Sous Chef · Maintain and follow all systems within the kitchen. · Follow detailed recipes and company standards. · Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards. · Demonstrate familiarity of Omakase style dining · Report to each shift on time and prepared to work: o Clean and neat proper uniform § Black prep shirt § Black pants (no card, track pants, or jeans) § Clean, unstained and ironed white button-down service shirt § Clean white no logo undershirt § Service apron (clean and ironed) § Black shoes (no bright accents) § Sharpened knives o Acceptable hygiene standards o Attend work with a positive and helpful attitude · Complete prep and execute service in line with company standards. · Counter/ guest service (attitude of hospitality) · Adhere to all product safety standards · General product storage and usage · Maintaining clean and orderly prep and service station · Maintain inventory including regular quality inspection of plateware, bowls, service pieces. Reporting any broken items to the CDC or Sous Chef · Maintain a professional atmosphere with staff and supervisors inside and outside the establishment (limited outside interaction, no inappropriate personal relationships) Minimum Qualifications (Knowledge, Skills, and Abilities · Proficiency in savory or garde - manger techniques · Maintaining clean and orderly restaurant and kitchen · Maintaining a positive, safe, and enjoyable work environment · Be able to clearly communicate during service. · Be able to work with electronic machinery to complete administrative tasks. Physical Demands and Work Environment · Standing for long periods of time · Work in varied temperatures · Must be able to lift 35lbs. · Be able to bend, twist, reach, lift or stoop to retrieve or move product. · Be able to work in decreased light. · Be able to work in enclosed spaces.

Responsibilities

The Chef de Partie is responsible for assisting in daily kitchen operations and maintaining food and service quality standards. This includes executing recipes, participating in service, and maintaining a clean and orderly kitchen environment.