Chef de Partie

Discovery Land Company•Hobe Sound, FL

8d•Onsite

About The Position

Join the Discovery family, where quality and service are at the heart of everything we do! This role will be located at one of Discovery Land Company’s locations: Atlantic Fields, set outside of West Palm Beach, Florida. Atlantic Fields is seeking a Chef de Partie to join the Food and Beverage Culinary Department. The Chef de Partie will be involved in the success of our restaurant outlets, bringing extensive experience and passionate mindset about food, beverage, and the art of hospitality. The Chef de Partie will lead by example for all other cooks in the kitchen team, and oversee duties of the rest of the kitchen team. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Requirements

Minimum 4 years of full-service restaurant experience as a lead Line Cook or relevant position strongly preferred.
Culinary Degree/Certification(s) or relevant on job experience recommended.
Advanced knife skill set.
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; additional languages preferred.
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

Farm-to-table experience highly 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.
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 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.
Any other duties as assigned.