Chef de Partie

Discovery Land Company•Austin, TX

1d•Onsite

About The Position

This role will be located at Driftwood Golf & Ranch Club, set outside of Austin, Texas, one of Discovery Land Company’s locations. Driftwood Golf & Ranch Club is seeking a Cook to join the Food and Beverage Culinary Department. The Chef de Partie will play a vital, supporting role on the culinary team by assisting with food preparation, deliveries, and kitchen cleanliness. The Cook will work with a range of ingredients and cooking styles, so a diverse knowledge and passion for food is encouraged. The Cook will work with all members of the culinary team in the creation of unique and fun dining experiences, contributing to the Discovery Land Company experience for members and fellow employees. Driftwood Golf & Ranch Club is a private, 800-acre community featuring 70 acres of vineyards, a championship 18-hole golf course designed by Tom Fazio, and magnificent natural landscapes with dramatic, sweeping views of the Texas Hill Country. Located just 25 minutes outside of Austin, this family-forward destination is both rural and refined. Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world.

Requirements

Minimum 4 years of full-service restaurant experience as a lead Line Cook or relevant position strongly preferred.
Advanced knife skill set.
Knowledge of ServSafe and safe food handling practices.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays.
Long hours may be required due to business demands.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Ability to work in a team environment.
Ability to stay calm and focused during the busiest of times.
Ability to work a flexible schedule, including evenings, weekends, and holidays, and a shift greater than eight (8) hours in length.
Ability to read, write, speak, and understand English.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Nice To Haves

Culinary Degree/Certification(s) or relevant on job experience recommended.
Farm-to-table experience highly preferred.
Additional languages preferred.

Responsibilities

Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement.
Ability to organize and lead a team of cooks by assigning specific duties; related to events and event prep.
Responsible for the quality of all food items prepared in the kitchen and ensures standard recipes are being followed on a consistent basis.
Consistently checks food for taste, temperature and visual appeal.
The Chef de Partie assigns in detail, specific duties to all employees under his supervision and instructs them in their work.
Ensuring all dishes are uniform on your station and that established portion sizes are adhered to as per the specifications set out by culinary leadership.
Ensure cooks work in accordance to health and sanitation standards including ensuring all products are properly labeled and dated.
All government, safety, health, and security standards are complied through the department at all times.
Maintains maintenance of all equipment located in the area he/she supervises.
Notifies management as necessary.
Maintains a clean and well-groomed appearance, in compliance with departmental and company dress code standards.
Constantly checks for taste, temperature and visual appeal.
Make sure that all dishes are uniform and that established portion sizes are adhered to as per specifications set out by the Executive Chef, Chef de Cuisine and Executive Sous Chef.
Any other duties as assigned.