Chef de Partie at The Coronado Club

Houston, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jul, 26

Salary

22.0

Posted On

05 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Butchery, Fish fabrication, Meat fabrication, Sauce making, Knife skills, Food safety, Sanitation, Food storage, Time management, Communication, Teamwork, Attention to detail

Industry

Food and Beverage Services

Description

Description The Coronado Club, a hidden gem in downtown Houston, serves some of the most discriminating palates in the state. We are in search of professional culinarians who espouse to the same ethos as our culture provides each day. Positive working environment, self-driven disciplines, opportunities of personal growth/education. For the right candidate we are willing to develop basic culinary skills to adopt these principles for even greater success. This position is designed for chefs-in-training who exhibit exceptional standards and capabilities. Ideally, this position will spend time rotating throughout the kitchen to develop competency in all stations. Responsibilities: Report on time promptly at 7:00 am on Monday and 8:00 am Tuesday through Friday or as scheduled. Responsibility includes role of entrementier: cooking and preparation of all side items and composed ingredients for all appetizers and entrees. Must be proficient in butchery of all menu items. Assists the butcher as needed with protein fabrication. All vegetable, starch and other production should be quick, timely, efficient and punctual. This station must be “locked down” before the pre-shift meeting at 11:00 a.m. Follow standardized recipes. Keep the station book up to date, organized and maintained and stored in an accessible location for all culinary staff to access. Responsibilities include cleaning up and organizing the station. This includes walk-in and reach-in refrigerators, and proper sanitation and food storage. Assist the banquet department with preparation for events as needed. Attention to food safety, a clean working environment, and an overall attention to safe cooking practices are vital. Clear and concise communication to Chef and immediate supervisors before, during and after a la carte and banquet services is critical. Other responsibilities as requested by your supervisors. Uniform: Uniform must be clean and pressed. All kitchen personnel involved in food preparation wear the following regulation uniform: White chef's coat Black chef's trousers Black non-skid shoes (supplied by employee) Hair restrainer Black chef’s hat White or grey plain undershirt Pens Thermometer (supplied by employee) Knives (supplied by employee) Requirements Requirements: Proficient in fish and meat fabrication Comprehensive understanding of sauce making Advanced knife skills Ability to focus and complete task on a specific timeline Perform well under pressure Physical Functions: The physical demands and work environment characteristics described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day. Use hands to handle or feel objects, tools and/or controls. Reach with hands and arms. Hearing and talking sufficient enough to communicate with members, guests, vendors and staff. Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Must be able to push, pull or lift up to 50 pounds. Must possess independent mobility throughout the club. Successful function of this position requires employee to lift 50 lbs without struggle and be physically capable to work on their feet for long hours at a stretch.

Responsibilities

The Chef de Partie is responsible for the preparation of side items, appetizers, and entrees while maintaining a clean and organized station. They must also assist with protein fabrication, follow standardized recipes, and support the banquet department as needed.