Corsair Chef de Partie

TB ISLE RESORT LP•Aventura, FL

1d•Onsite

About The Position

The Chef de Partie is responsible for supporting the Executive Chef/Chef de Cuisine/Senior Sous Chef. Consistently delivers high-quality food, assists with purchase orders, ensures customer and employee satisfaction, and maintains kitchen cleanliness, food cost, and a safe working environment. Additionally, the Chef de Partie is responsible for guiding, training, and delegating to the Associates' daily tasks.

Requirements

At least 3 years experience in a Cook I or supervisory level in a hotel or fine dining restaurant.
Ability to communicate in the English language (Second language is a plus)
Knowledge of proper chemical handling, cleaning techniques, and use of equipment/ machinery.
Ability to work flexible schedules including holidays and weekends.
Able to perform multiple tasks.
Physical agility and ability to move quickly in confined spaces.
Requires standing/walking/reaching and bending throughout shift.
Ability to push/pull/lift to 50 lbs.
Ability to multitask and give direction under pressure.
Stand or walk for extended periods of time.
Work in areas of high heat and humidity.

Nice To Haves

Prior experience in a supervisory or leadership role in a luxury hotel or restaurant is a plus.
Strong restaurant operation background.
Possess outstanding guest service skills, professional presentation, and sophisticated communication skills.
Must be able to handle a multitude of tasks in an ever-changing environment.
Food Safety certification is a plus.
Culinary degree preferred
Second language is a plus

Responsibilities

Takes care of daily food preparation and duties assigned by leaders to meet the standard and the quality set by the outlet
Coordinates daily tasks with the Executive Chef/Chef de Cuisine/Sous Chef.
Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation, and presentation of food are always of the highest quality.
Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.
Full awareness of all menu items, their recipes, methods of production, and presentation standards.
Follows the standards for the proper handling of all food products at the right temperature.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Personally responsible for hygiene, safety, and correct use of equipment and utensils.
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Checks periodically expiry dates and proper storage of food items in the section.
Consult daily with the Sous Chef and Executive chef on the daily requirements, functions, and about any last-minute events.
Supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler.
Maintain and assist with ongoing training and development of colleagues as instituted by the Executive Chef/ Sous Chef(s).
Monitors ongoing Associate performance and informs Chefs of all concerns or challenges.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
Knowledge of all Cook I, II, and Cook III performance objectives as well as technical skills.
Perform any other reasonable requests made by your manager or supervisor.