Chef de Partie

Beyond Grad•New Orleans, LA

9d•Onsite

About The Position

This placement opportunity includes several departments and positions within the culinary field. The program begins with an orientation to the company and local community, covering business strategies, payroll, local resources, and computer systems. This is followed by specialized training in various culinary roles, including Restaurant Demi Chef, Banquets Demi Chef, Pastry Demi Chef, and finally, Restaurant Chef de Partie. The Chef de Partie role focuses on supervisory skills, managing kitchen staff, coordinating work assignments, ensuring kitchen readiness for service, and assisting with menu execution for a la carte service.

Requirements

Enrolled in a post-secondary ministerially recognized academic institution in the hospitality industry OR have a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) OR have 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA).
Shown consistent career growth over the last years.
Shown serious commitment to most recent employers.

Responsibilities

Receive orientation to the company and local community, including learning about customers, culture, business strategies, payroll, local training areas, housing, transportation, and meeting key contacts.
Receive computer training on company systems.
Receive orientation to the local community, including cultural centers, volunteer opportunities, local sporting events, and entertainment venues.
Learn traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, and service.
Organize the preparation, storage, and delivery of small volume production for a la carte service.
Set up and maintain department stations to ensure they are up to standard.
Prepare station with predetermined mise en place required to service restaurant operations.
Prepare all restaurant food items using predetermined methods in a timely and consistent manner.
Observe and practice food production practices that meet federal and state regulations.
Learn traditional and contemporary American banquet menus with an emphasis on quality, quantity, setup, timing, and service.
Scale recipes for large volume production.
Organize preparation, storage, and delivery of volume production.
Prepare contemporary American banquets, classical cuisine banquets, hot and cold buffet stations, special events, and various styles of service.
Set up station with predetermined mise en place required to service all banquet functions.
Assist in the preparation of banquet event food items using predetermined methods in a timely and consistent manner.
Create specialty pastries and baking goods under the direction of the Executive Pastry Chef.
Prepare and bake specialty items according to recipe.
Perform chocolate work for garnishes.
Bake and create cakes to order.
Spin ice cream and manage temperatures during service.
Utilize knife work, cutting in brunoise, batons, and chiffonier styles.
Set up and break down the service station.
Plate desserts for service.
Maintain solid menu knowledge and attention to detail with plate presentation.
Work as a team, assisting helpers’ and chefs’ needs and inquiries.
Manage the performance of cooks in the restaurant kitchen.
Coordinate work assignments and ensure the kitchen is prepared for service.
Take appropriate action to correct deficient conditions.
Evaluate, counsel, and provide leadership support.
Monitor set up and maintenance of stations to ensure it is up to standard.
Assist with traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, service.
Organize the preparation, storage, and delivery of small volume production for a la carte service.