Chef de Partie - Full Time

Flying Horse Resort & Club•Colorado Springs, CO

3d•$22 - $25•Onsite

About The Position

Flying Horse Resort and Club is seeking a Chef de Partie to support the Sous Chefs and Executive Chef in a busy kitchen producing consistently high-quality food. The role is responsible for specific duties on the à la carte line and requires working effectively under pressure as part of a team. The Chef de Partie is expected to maintain food safety and sanitation standards, prepare and present food to established standards, and help coordinate and guide kitchen staff.

Requirements

At least three years of commercial kitchen experience with high volume in a five-star restaurant or hotel setting is preferred.
Detail-oriented, accurate, and organized, with the ability to handle multiple tasks simultaneously.
Customer service skills and strong oral communication skills.
Ability to deal tactfully and diplomatically with members and fellow employees.
Ability to work effectively under time deadlines.
Proven ability to develop a team.
Ability to perform work under minimal supervision and handle complex issues, referring only the most complex issues to higher-level staff.

Nice To Haves

At least three years of commercial kitchen experience with high volume in a five-star restaurant or hotel setting.

Responsibilities

Comply with food health and safety regulations and sanitation policies.
Maintain cleanliness and sanitation practices and follow proper food handling, holding, reheating, and cooling procedures.
Be present in the kitchen and at the assigned station when required.
Follow supervisors’ instructions and recommendations to complete daily tasks.
Complete daily preparation and other assigned duties to meet restaurant standards and quality expectations.
Become proficient at all à la carte stations.
Coordinate daily tasks with the Sous Chef.
Anticipate, prevent, identify, and resolve workplace problems.
Help supervise and develop Chef de Partie and Commis chefs.
Meet deadlines and assist others in doing so.
Estimate daily production needs.
Ensure food production, preparation, and presentation meet the highest quality standards.
Maintain full awareness of menu items, recipes, production methods, and presentation standards.
Operate and maintain line equipment and report malfunctions.
Prepare employee reviews.
Minimize spoilage, waste, and overproduction.
Maintain effective communication and a secure, friendly work environment.
Establish and maintain effective working relationships between departments.
Understand menu creation while maintaining food cost and quality.
Check station standards, including labels, dates, and proper food storage.
Consult with the Sous Chef and Executive Chef about daily requirements, service, and events.
Guide and train subordinates daily.
Conduct spot checks for menu accuracy and taste.
Organize schedules and direct kitchen staff work to ensure efficient kitchen operations.
Maintain a friendly and warm demeanor.
Provide daily feedback and report issues as they arise.