Chef de Partie

Discovery Land Company•Hobe Sound, FL

1d•Onsite

About The Position

This role is for a Chef de Partie responsible for the quality of all food items prepared in the kitchen, ensuring standard recipes are followed, and maintaining consistency in dishes and portion sizes. The Chef de Partie also ensures that all cooks work according to HACCP standards, that serving utensils are in good condition, and that contaminated products are not used in food preparation. Compliance with all government, safety, health, and security standards is expected, along with the maintenance of kitchen equipment. The role requires a positive attitude, strong communication and interpersonal skills, and the ability to work in a team environment. A flexible schedule, including evenings, weekends, and holidays, is necessary, as is the ability to meet the physical demands of the position.

Requirements

2 – 4 years of full-service restaurant experience as a lead Line Cook or relevant position strongly preferred
Advanced knife skill set
Ability to stay calm and focused during the busiest of times
Ability to work a flexible schedule, including evenings, weekends, and holiday and a shift greater than eight (8) hours in length
Ability to read, write, speak and understand English; additional languages preferred
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors, standing, walking, and moving for periods of greater than four (4) hours, and lifting, carrying, bending, stooping, squatting, reaching, pushing and pulling

Nice To Haves

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

Responsibilities

Ability to organize and lead a team of cooks by assigning specific duties
Works very closely with the Floor Steward to keep kitchen areas clean and orderly.
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
Ensuring all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Sous Chef and Executive Chef.
Ensure all cooks work according to HACCP standard.
Assures spoiled or damaged serving utensils are not used. Watch particularly for cracked or chipped china, glassware, and educated staff to abide by this rule. Par levels of equipment are to be kept up to date
Prevent the use of contaminated products in any phase of food preparation
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
Any other duties as assigned