Chef de Partie

Beyond Grad

28d

About The Position

The placement opportunity includes the following departments and positions: Department: Orientation Position: Orientation Duration: 0.5 month Job Description: You will receive orientation to the company and local community which includes learning about our company’s customers and culture; meeting key team members; receiving computer training on company systems; participating in on -site training before opening; and assisting the division team in preparing for the soft/grand opening. Receive orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Department: Culinary Position: Team Member Dining Chef Duration: 1.5 months Job Description: You will learn to plan and prepare meals using ingredients sourced from the on -site garden and local purveyors. They will execute daily staff meals that reflect freshness, simplicity, and seasonality, while meeting dietary needs and portion guidelines. [FIRST NAME] will practice harvesting, receiving, and handling fresh produce with care and efficiency. Collaborate with Culinary Leadership Team to develop simple yet satisfying menus that celebrate peak ingredients. They will understand crop rotations, seasonal availability, and how these inform the weekly staff dining offerings and maintain kitchen and garden prep spaces with a focus on cleaniliness, organization, and sustainability. They will assist with labeling, storage, and FIFO rotation for garden and pantry ingredients. They will support and mentor junior team members while leading of portions of daily prep service and reinforce a team -oriented, creative environment grounded in respect for ingredients and the farm -to -table ethos. Department: CulinaryPosition: Banquet Chef Duration: 2 monthsJob Description: You will learn traditional and contemporary American banquet menus with an emphasis on quality, quantity, setup, timing, service; learn to scale recipes for large volume production; learn to organize preparation, storage, and delivery of volume production; learn preparation of contemporary American banquets, classical cuisine banquets, hot and cold buffet stations, special events and various styles of service; learn to 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. Department: Culinary Position: Garde Manger (Cold line) Demi Chef Duration: 2 months Job Description: You will learn to prepare and coordinate the production of cold food items in order to maintain high standards of quality; learn American contemporary styles of presenting food and preparation; learn to prepare all cold food items according to standard recipes, visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal; prepare requisitions for supplies and food items for production in work stations; check and control proper storage of all food items in refrigerators and freezers to maintain product freshness. Department: Culinary Position: Grill/Saute (Hot line) Demi Chef Duration: 3 months Job Description: You will learn preparation of products such as savory items, entrees; learn culinary knife skills and cuts; learn product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching; learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins; construction of food presentations on plates; and evaluation of the results. Department: Culinary Position: Restaurant Chef de Partie Duration: 3 months Job Description: You will learn supervisor skills by managing the performance of cooks in restaurant kitchen; learn to coordinate work assignments and ensure kitchen is prepared for service; learn to 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; organizing the preparation, storage, and delivery of small volume production for a la carte service.

Requirements

• NQF Level 5 and above
• 6 months experience in a 4 -5 star hotel
• currently in the industry you have shown serious commitment to your most recent employers

What This Job Offers

• Education Level: No Education Listed