Chef de Partie

SALAMANDER CHARLESTON EMPLOYER LLC•Charleston, SC

17d•Onsite

About The Position

Prepare breakfast, lunch and dinner food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. All mise en place completed to satisfaction of Executive Chef. Employee will assist the Chef to ensure recipes and plating guide provided to exact specification. Supervise that stations and equipment in a neat and orderly fashion to meet the Chef’s expectations.

Requirements

Must be 18 years of age or older.
Cooking school or culinary degree from recognized culinary institute or equivalent experience.
Minimum 5 Years culinary or related work experience. Advanced culinary knowledge is expected for this position.
One plus years as Lead Cook experience in quality food production, in a hotel or freestanding restaurant
Proficient knife skills, culinary knowledge and advanced cooking techniques are a must.
Ability ensure Team members prepare food items based on quality, speed of service and presentation standards.
Ability to read, understand and follow instructions to properly execute recipes.
Capable of multitasking effectively under pressure in a fast pace work environment.
Being able to execute assigned tasks with minimum or no supervision.
Must be able to obtain any required food handing or sanitation certifications required by local or state agencies; to ensure proper food safety, sanitation and safety standards are maintained.
Must be available to work nights, weekends and holidays.
Advanced knowledge of food cost control; Adhere to portion control, food preparation and storage standards.
Complies with required safety regulations and procedures
Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, blender, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Maintains cleanliness and excellent condition of equipment and work area
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Is polite, friendly, and helpful to guests, management and fellow employees
Must possess basic computational ability.

Responsibilities

Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
Represents Sous Chef in his/her absence
Supervises/performs kitchen opening and closing operations
Supervises food handlers in the preparation and production of all hot and cold food items
Start food items that are prepared ahead of time, making sure they are not prepared beyond estimated needs.
Assist in prep work of vegetables and condiments as required for the next shift.
Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Assist with daily inventories and maintenance of par levels.
Ensures that all raw food ingredients are received and stored in the proper manner
Date and label all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures. Check par stocks for shift use, determine necessary preparation and priorities.
Properly store food items, rotate par stocks in storage areas including freezer and walk-ins. Communicate any out-of-stock items or possible shortages to manager on duty; return all food items not used to designated storage areas, ensuring all food items are covered; assist in following up plans and actions to reduce food waste as per policies.
Work harmoniously and professionally with co-workers and supervisors to foster a positive work environment.
Other duties as assigned