Bourbon Steak Chef de Partie

TB ISLE RESORT LP•Aventura, FL

9d•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, assist with purchase orders, ensure customer and employee satisfaction, maintain kitchen cleanliness, food cost, and a safe working environment. Additionally, the Chef de Partie is responsible to guide, train, and delegate to the Associates daily tasks.

Requirements

Culinary degree preferred and 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 50lbs.
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 in a luxury hotel or restaurant is a plus.
Food Safety certification 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 checking 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 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.
Consults daily with 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 inform 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.